Rasam is quintessentially South Indian, embodying boldness-from potentially tangy in taste to aromatic quality. This savoury soup is usually taken with rice and has this unique combination of ingredients that provide both taste and health benefits. The base of any rasam recipe is made from a tamarind extract, which provides a sour and tangy base. To that, tomatoes are added for their natural sweetness and acidity to balance flavour properly. In the general preparation recipe of rasam, there is the saut ing of spices, which includes cumin, black pepper, and mustard seeds, either roasted or in a fit of temper with oil. This process, known as "tadka," enhances the soup's flavour with a rich, aromatic layer. Rasam powder, a unique blend of spices including coriander seeds, fenugreek, and sometimes dried red chillies, is a crucial ingredient that imparts the distinctive rasam flavour. Fresh coriander and curry leaves often garnish the soup, adding freshness and further complexity to the dish. Variations of rasam might include the addition of lentils for extra protein or garlic for an additional punch. Besides being a refreshing food, rasam is considered for its beneficial effect on digestion. It is more of a tonic drink consumed whenever one is indisposed or during cooler months. The comforting warmth and richness of the spicy taste give it an essential place among South Indian dishes, which signifies tradition and nutrition. Let's try out the Rasam recipe.

• 2 tomatoes
• 1 tbsp rasam powder
• 50 gms tamarind
• 2 green chilli
• 1 tsp cumin seeds
• 2 dry red chilli
• As per taste salt
• 2 tbsp cooking oil
• 1/4 tsp turmeric powder
• 1 pinch asafoetida
• 1 onion
• 1 tsp mustard seeds
• Fresh coriander

• Prepare the tamarind extract, the core ingredient that gives the rasam its sour taste. Take 50 gms of tamarind and place it in a bowl.
• Pour 1 cup of warm water over it. Let it soak for about 10 minutes or more; it will swell, softening up, thereby making it much easier to take out its extract.
• After washing, squeeze the tamarind with your hands or a spoon to extract all the juice from the pulp. Whatever pulp is left after pressing, discard and retain the extracted tangy tamarind extract. Keep it aside, as it would be one of the main ingredients for the preparation of rasam.
• Take a medium heat-resistant pan and add 2 tbsp of oil. Use vegetable oil or ghee-whichever you prefer.
• Heat the oil and then add the mustard seeds to it. Just let them splutter and burst to give the fragrance to the oil.
• Add one tsp of cumin seeds, two dry red chillies, and a pinch of asafoetida (hing). The dry lal mirch will give the rasam a smoked flavour, while the hing will add savoury depth. Saut until the mustard seeds start spluttering and the spices become fragrant. This should take a couple of minutes.
• Add one finely chopped onion and two chopped green chillies to the pan. The onions will provide a sweet, foundational flavour, while the green chillies add a fresh, spicy kick.
• Saut the mixture, stirring occasionally, until the onions turn golden brown. This is one of the very crucial steps; it's building up the foundational flavour for the rasam. Take extra care that the onions get well cooked and reach an excellent golden colour to build up the depth of flavour.
• Once the onions turn golden, add two chopped tomatoes to the pan. The addition of tomatoes will give a sour sweetness to the rasam.
• Add ¼ tsp of turmeric powder and salt in the pan according to your taste. It provides an earthly taste to the rasam and a bright yellow colour.
• Let it cook until the tomatoes become tender and mushy. This might take approximately 5-7 minutes.
• Stir occasionally to avoid sticking the mixture at the bottom of the pan.
• Add the tamarind extract prepared to the tomato-onion mixture. In the pan, add 1 cup of water. Adjust according to the consistency you would want the rasam to be.
• Add one tbsp of the special rasam powder containing coriander, cumin, and black pepper. This is crucial for the taste of the rasam.
• Boil in such a way that the flavours intermingle with one another.
• When boiling well, reduce the heat to low and let it simmer for 10-15 minutes. The low flame will help the flavours harmonise and also help in thickening the soup. Stir occasionally to avoid the rasam sticking to the bottom of the pan. This would help concentrate the flavours, making the rasam thick and rich. Check for seasoning and add either salt or rasam powder, whichever you feel is needed.
• Turn off the heat once the rasam reaches your desired consistency and the flavour is excellent.
• Garnish with freshly chopped coriander leaves to give a fresh colour. Serve hot over steaming rice for a soulful and flavourful soup. A glass of homemade rasam has that rich, tangy smell that will entice your senses and, with each spoonful, brings a taste of classic South Indian comfort food.