Pepper Soup: Instant Rasam

The healthy, nutritious and oilless Pepper Soup, also called Rasam. A nourishing tasty South Indian soup with the peppery taste and the natural sourness of tomatoes, along with the aroma of curry leaves. Rasam can be made in many ways, but the main ingredients are usually kitchen staples (MORINGA LEAVES STIR-FRIED).

 

For those who want a quick option, instant Rasam is available in pre-packed rasam powder at Indian grocery stores. Over time, you will discover which brand or mix suits your taste best.

 

Some people say nothing beats homemade Rasam. Made with freshly ground spices or a paste. But this quick Rasam recipe is for anyone short on time and still wanting one of the best pepper soups.

In Malaysia, Rasam is usually served with a spicy side like sambal (POTATO SAMBAL VEGETARIAN) and a simple vegetable dish, making it a complete home-cooked Rasam meal.

Ingredients

Instant rasam powder  - as needed (or follow packet amount)

1 large tomato  - sliced

7 garlic cloves  - smashed

4 shallots  -  smashed

Some curry leaves

Water - as needed

Dried red chilies - as needed

Tamarind juice  - as needed

Crushed black pepper  - as needed

Salt  - to taste

 

Method

In a pot, combine tomato, garlic, shallots, curry leaves, and water.

Simmer gently and lightly mash the ingredients to release their flavors.

Add rasam powder, tamarind juice, black pepper, chiles and salt. 

Adjust water as needed.

Stir well and let the rasam heat through without over-boiling.

Turn off the heat.