Rasam Recipe
Indian
Easy
SoupCurry Leaf Rasam Recipe: Peppery South Indian Comfort Soup
Rasam Recipe
32 mins
Cooking Time
Easy
Difficulty
16
Ingredients
Veg
Diet
Curry Leaf Rasam Recipe reflects the comforting simplicity found in many South Indian homes. Unlike heavier gravies, rasam relies on freshly ground spices, tangy tamarind broth, and aromatic tempering to create a light yet deeply satisfying dish. The highlight of this preparation is roasted curry leaves blended with pepper, cumin, and garlic, which brings out a distinct herbal warmth.
Across Tamil Nadu kitchens, rasam appears at the dining table almost daily. This version leans toward the peppery side, which makes it especially soothing during cooler weather or when someone craves a light meal. The balance between the earthy spice paste and the bright acidity from tamarind creates a layered broth that pairs beautifully with steamed rice.
Ingredients
UNITSIngredients
soaked in 300mlTamarind (lemon-sized ball, approx 15 g)
¾ tbspCumin seeds
¾ tbspBlack pepper
¼ tspCoriander seeds
⅛ tspTurmeric Powder
8-10Garlic Cloves (with skin)
50 to 80 leavesCurry leaves
2 smallTomatoes (1 naatu thakkali + 1 hybrid tomato)
1Green chilli
¼ tspSesame Oil
250 to 350 mlWater
to tasteSalt
2 tspGhee
⅓ tspMustard seeds
2 pinchesAsafoetida (hing)
2 tbspFresh Coriander Leaves, chopped