Rasam Recipe Mtr Rasam Easy Authentic South Indian
Rasam Recipe Mtr Rasam Easy Home Cooking
Rasam Recipe Mtr Rasam brings the classic South Indian tangy-spicy soup right into your kitchen with simple steps and reliable spice mix. Using MTR Foods’ officially blended Rasam Powder, this recipe delivers deep flavours with minimal fuss and everyday pantry ingredients.
| Prep Time | 15 mins |
|---|---|
| Cook Time | 25 mins |
| Servings | 4 servings |
| Difficulty | Easy |
Ingredients With Exact Quantities
- 4 tbsp Toor dal (split pigeon peas)
- 1.2 L water (approx 5 cups)
- 1 medium tomato, chopped (about 120 g)
- 1 tsp tamarind paste (or juice of a small lemon)
- 2 tsp jaggery or sugar
- 1.5 tsp salt (adjust to taste)
- – 2 tbsp
- 1 tbsp ghee or oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 dry red chilli (broken)
- A pinch of asafoetida (hing)
- 10–12 curry leaves
- Fresh coriander leaves for garnish
Step-By-Step Instructions
1. Cook The Dal (10 mins)
Rinse the toor dal well. In a pressure cooker, add the dal with 3 cups (about 700 ml) water and a pinch of turmeric. Cook on medium flame for 2 whistles (~10 minutes) until soft. Mash lightly and set aside.
2. Prepare Tamarind Base (5 mins)
Dilute the tamarind paste in ½ cup warm water. If using fresh tamarind, soak a lemon-size ball in warm water for 10 mins and squeeze out the juice. Strain and keep the extract ready. Understanding Rasam Recipe Mtr Rasam is essential.
3. Boil Rasam Base (8 mins)
In a deep pan, heat 1 tbsp ghee/oil on medium flame (about 1 minute). Add mustard and let it splutter (30 seconds). Add cumin seeds, dry red chilli and hing; sauté till aromatic (about 1 minute). Add chopped tomato and curry leaves. Cook till tomatoes soften (4–5 minutes).
Stir in the tamarind water, mashed dal, jaggery and salt. Mix in 2 tbsp MTR Rasam Powder. Pour in the remaining ~1 cup (250 ml) water, adjust consistency. Bring to a gentle boil (3–4 mins), then reduce to simmer.
4. Simmer & Blend Flavours (10 mins)
Lower the flame and let the rasam simmer for 8–10 minutes so the spice aroma and tang deepen. Stir occasionally to avoid sticking. Turn off heat when flavours are well married and the rasam is light and aromatic. This relates to Rasam Recipe Mtr Rasam.
5. Garnish And Serve
Finely chop fresh coriander leaves and sprinkle over the hot rasam. Serve with plain rice, curd rice or enjoy it as a nourishing soup.
Pro Tips From Personal Cooking Experience
- When I visited Chennai’s local homes, I noticed cooks always added jaggery—even in rasam. It balances tamarind’s acidity beautifully.
- Fresh curry leaves and a final drizzle of ghee right before serving boosted aroma in my kitchen every time.
- If your tamarind is very sour, start with ¾ tsp jaggery and adjust after tasting at the simmer stage.
Chef’s Notes: Substitutions, Storage & Variations
- Substitutions: If you don’t have toor dal ready, substitute masoor dal with slightly longer cooking time.
- Tamarind Alternatives: Lemon juice (1–1.5 tbsp) can stand in if tamarind isn’t available, added at end to preserve sharp tang.
- Vegan Option: Use oil instead of ghee for tempering. The flavour profile will stay close with cumin and mustard seeds.
- Storage: Refrigerate leftover rasam in an airtight container for up to 3 days. Reheat gently; add a splash of water if thickened.
- Freezing: You can freeze rasam for up to 1 month. Thaw in fridge overnight and reheat on stovetop.
Nutrition Information Per Serving (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 120–140 kcal |
| Carbohydrates | 18–22 g |
| Protein | 6–8 g |
| Fat | 4–6 g |
| Fiber | 3–4 g |
| Sodium | Medium (from salt + masala) |
The spice mix itself is low in calories; for example, a 4 g serving of MTR Rasam Powder contains about 14 calories.
Authentic Flavour Notes And Why This Works
Unlike plain homemade rasam, using a quality spice blend like MTR ensures consistent heat and balanced spice notes without complicated roasting. Over time, I’ve found this method gives tasty results every time—even when I’m short on prep time. Learn more about Rasam Recipe Mtr Rasam.
Frequently Asked Questions (FAQs)
Can I make rasam without dal?
Yes. Many enjoy thin, dal-less rasam. In that case, skip dal, increase tamarind water slightly, and ensure enough savoury tang from the rasam powder and tomatoes.
Why does rasam taste better the next day?
Resting allows spices and tamarind to mingle deeper. The next day, rasam can taste more rounded and less sharp in acidity.
Is rasam healthy?
Traditional rasam is hydrating and light, often served when under weather. It’s relatively low in calories and can be part of a balanced meal, especially when paired with rice and vegetables.
External Reference
For a deep cultural perspective on rasam and South Indian cuisine traditions, you can visit Rasam on Wikipedia.
