How to Prepare Andhra Rasam: A Traditional South Indian Soup Recipe
Andhra Rasam is a traditional South Indian soup that is not only delicious but also packed with health benefits. Made with a blend of spices and herbs, this soup is a staple in Andhra cuisine and is often served as a side dish with rice or as a light meal. If you’re looking to add this flavorful soup to your culinary repertoire, here’s a step-by-step guide on how to prepare Andhra Rasam.
Ingredients:
– 1 cup toor dal (split pigeon peas)
– 1/2 cup tamarind paste
– 1/2 cup water
– 1/4 cup coconut milk
– 1/2 teaspoon turmeric powder
– 1 teaspoon cumin seeds
– 1 teaspoon fenugreek seeds
– 1 teaspoon mustard seeds
– 1/2 teaspoon asafoetida (hing)
– 1/2 teaspoon urad dal (split black gram)
– 1/2 teaspoon chana dal (split chickpeas)
– 1/2 teaspoon chilies (adjust to taste)
– 1/2 teaspoon black peppercorns
– 1/2 teaspoon salt (adjust to taste)
– 1/2 cup water
– 1/2 cup chopped vegetables (carrots, beans, tomatoes, etc.)
– Fresh curry leaves
– Coriander leaves for garnish
Instructions:
1. Rinse the toor dal under running water until the water runs clear. Soak the dal in water for about 30 minutes.
2. In a blender, combine the tamarind paste and 1/2 cup of water. Blend until smooth.
3. In a pressure cooker, add the soaked toor dal, turmeric powder, and 1/2 cup of water. Cook until the dal is soft and well-cooked, about 5-7 minutes.
4. While the dal is cooking, heat a separate pan over medium heat. Add the cumin seeds, fenugreek seeds, mustard seeds, asafoetida, urad dal, chana dal, chilies, and black peppercorns. Dry roast the spices for about 1 minute until they start to release their aroma.
5. Add the roasted spices to the cooked dal and mix well. Add the tamarind mixture and salt, and bring the mixture to a boil.
6. Reduce the heat to low and let the soup simmer for about 10 minutes. Add the chopped vegetables and cook until they are tender.
7. In the meantime, heat a small pan over medium heat. Add the coconut milk and cook until it starts to simmer. Pour the coconut milk into the rasam and mix well.
8. Add the fresh curry leaves and let the soup simmer for another 5 minutes.
9. Turn off the heat and garnish the rasam with coriander leaves. Serve hot with steamed rice or as a soup.
Enjoy your homemade Andhra Rasam, a delightful and comforting dish that will transport you to the heart of South India.
