"Indulge in the peppery zest of South Indian cuisine with our Rasam Masala. This spice blend combines the heat of black pepper and red chilies with the tang of tamarind and a variety of aromatic spices. Ideal for preparing the traditional Rasam soup, it's a perfect remedy for cold days or when you crave a spicy, sour broth."

Ready-Made Foods Using Rasam Masala

1. Tomato Rasam
2. Lemon Rasam
3. Pepper Rasam
4. Garlic Rasam
5. Tamarind Rasam
6. Dal Rasam (Lentil Soup)
7. Rasam Rice
8. Rasam Vada (Lentil Dumplings in Rasam)
9. Rasam Masala Stir-Fried Vegetables
10. Rasam Masala Marinated Grilled Fish or Chicken

Detailed Recipes

Tomato Rasam

Ingredients:

• 2 large tomatoes, finely chopped
• 1/4 cup tamarind water (soak tamarind in water and extract the pulp)
• 2 tsp Rasam Masala
• 1/2 tsp turmeric powder
• 1/2 tsp asafoetida (hing)
• 1/2 tsp mustard seeds
• 2 dry red chilies
• A few curry leaves
• 2 cloves of garlic, crushed (optional)
• 2 tbsp chopped coriander leaves
• Salt to taste
• 2 tbsp oil or ghee
• 3-4 cups water

Instructions:

1. Prepare Base: In a pot, combine chopped tomatoes, tamarind water, Rasam Masala, turmeric powder, asafoetida, and salt. Add water and bring to a boil.
2. Simmer: Reduce heat and simmer until the raw smell of tamarind and tomatoes disappears, usually about 15-20 minutes.
3. Tempering: In a small pan, heat oil or ghee. Add mustard seeds, dry red chilies, curry leaves, and crushed garlic. Sauté until the mustard seeds start spluttering.
4. Combine: Pour the tempering over the simmering rasam.
5. Garnish: Add chopped coriander leaves and remove from heat.
6. Serve: Serve hot as a soup or with rice.

Rasam Rice

Ingredients:

• 1 cup cooked rice
• 2 cups water
• 2 tsp Rasam Masala
• 1 tomato, chopped
• 1/4 cup tamarind water
• 1/2 tsp mustard seeds
• 1/2 tsp asafoetida (hing)
• Curry leaves
• 2 tbsp oil
• Salt to taste
• Coriander leaves for garnish

Instructions:

1. Prepare Rasam: In a pot, add chopped tomatoes, Rasam Masala, tamarind water, asafoetida, and salt. Add water and bring to a boil.
2. Simmer: Cook until the tomatoes are soft and the flavors are well blended, about 15 minutes.
3. Tempering: In a separate pan, heat oil. Add mustard seeds and curry leaves. Once the seeds splutter, add this tempering to the rasam.
4. Combine with Rice: Add the cooked rice to the rasam and mix well. If needed, add more water to adjust consistency.
5. Heat Through: Let it simmer for a couple of minutes so the rice absorbs the flavors.
6. Garnish and Serve: Garnish with coriander leaves and serve hot.