Basic Rasam (South Indian Soup)
Basic Rasam (South Indian Soup)

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, basic rasam (south indian soup). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Basic Rasam (South Indian Soup) is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Basic Rasam (South Indian Soup) is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook basic rasam (south indian soup) using 15 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Basic Rasam (South Indian Soup):
  1. Get 1 cup Toor Dal water
  2. Get 1/4 cup Tamarind juice
  3. Prepare 1 tsp Urad dal
  4. Make ready 1/8 tsp Methi seeds
  5. Prepare 1 Tomato chopped
  6. Get 1/4 tsp Chilli powder
  7. Take 1/4 tsp Coriander powder
  8. Get 1/4 tsp Cumin powder
  9. Get 3 Garlic cloves
  10. Take 2 Green chillies broke into two
  11. Get 1 tsp Cumin
  12. Get Pinch Hing
  13. Prepare as per taste Salt
  14. Get 2 Red chillies
  15. Get 3/4 tsp pepper
Steps to make Basic Rasam (South Indian Soup):
  1. When you cook Toor dal add extra water and filter it keep aside. You can also use plain water, but this taste better than plain water. - - Heat Kadai in medium flame add Toor dal with another cup of water. Add turmeric powder, chopped tomato, chilli powder, coriander powder, cumin powder, 1 garlic sliced, green chilli, salt and shallot. Let this boil once it starts to boil add tamarind extract.
  2. Close with lid and simmer for 20 minutes in very low flame. After 20 minutes. Move this aside. - - Heat 1 tsp of ghee in small Kadai. In pestle add cumin seeds, remaining garlic and pepper. Crush this. In ghee add mustard, fenugreek seeds, red chilli, curry leaves and crushed herb.
  3. Close with lid and simmer for 20 minutes in very low flame. After 20 minutes. Move this aside. - - Heat 1 tsp of ghee in small Kadai. In pestle add cumin seeds, remaining garlic and pepper. Crush this. In ghee add mustard, methi seeds, red chilli, curry leaves and crushed herb.
  4. Once done pour this in soup and cook again for another 15 minutes in low flame. - - Garnish with coriander leaves and check salt. Very yummy Indian soup goes good with rice or you can have it plain.

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