Amma’s Rasam Recipe

இரசம் (rasam), also known as மிளகுக்தண்ணீர் (milagukthannir) or black pepper water, is a highly-loved Tamil dish, drink or soup. Aside from being a delicious addition to meals, rasam is also known for its numerous medicinal properties.

There are many ways you can make rasam. In honour of the highly anticipated Cook & Chat: Rasam Making Community Call, where we will be making rasam together over zoom, I will be sharing my Amma’s rasam recipe should anyone wish to try it out! 

Ingredients: 

1 Tablespoon Black Pepper 

1 Tablespoon Cumin 

1/2 Teaspoon Coriander Seeds 

1 Handful Coriander Leaves 

1/2 Teaspoon Asafoetida

1 Tablespoon துவரம் பருப்பு (Tuvarum Parrupu) or Dhal

1 Garlic 

5 Dried Red Chilli 

1/2 Teaspoon of Mustard Seeds 

1 Handful of Curry Leaves 

1/2 Teaspoon Cumin 

1 Tomato 

Pingpong Sized Amount of Tamarind Pulp

1 Cup Hot Water 

3 Tap Water

Sesame Oil 

You will also need: 

A Spice Grinder 

1 Pan 

1 Pot 

Step 1 

Take about a pingpong ball sized amount of tamarind pulp and let that soak in 1 cup hot water in your pot. Leave on the counter.

Step 2

Now take your black pepper, cumin, dhal, coriander seeds, and 3 chillis, and lightly grind in your spice grinder. You should not create a fine powder. Grind until the spices breakdown just about halfway to powder form.  

Step 3

Next peel then add the garlic into your existing mixture in the spice grinder. Stop once the garlic has separated into thick chunks. Again, this mixture should not be completely powder form. 

Step 4

Check your soaking tamarind in water from step 1. Break a part your tamarind with your hand. Squeeze out juices from the tamarind. Discard any large chunks of tamarind pulp

Step 5

Add the ground mixture from step 3 to the tamarind water along with your 3 cups of tap water 

Step 6 

Cut your tomato in half then add your tomato and about 1/2 of your coriander leaves to the pot. Use your hand to break down the tomato until it has almost mixed completely with the water.

Step 7

Turn your stove on place your pan and leave at medium heat 

Step 8 

Add a little sesame oil 

Step 9 

Once the oil is heated add mustard seeds, 1/2 teaspoon of cumin, remaining dried chillies, and your curry leaves. Mix gently as the spices begin to fry. 

Step 10

Once you notice a change in colour to the spices, add a pinch of asafoetida and gently mix.

Step 11 

Take your pan off the stove and transfer the lightly fried spices into your pot 

Step 12

Finally, place your pot where your pan previously was (your stove should still be at medium heat). Once your rasam comes to a boil turn off your stove. If you boil your rasam for too long, it will become bitter.

Step 13

Add salt and the remaining coriander leaves as desired 

Step 14

Enjoy! 😋