Rasam

19 mins

4 servings

Cooked 2,100+ times recently

Vegan

★ 4.6

Ingredients

2 tbsp Refined Oil
0.5 tsp Mustard Seeds
10 leaves Curry Leaves (washed)
0.5 tsp Hing
1 piece Green Chilli (stem removed)
5 cloves Garlic (peeled)
5 g Ginger (peeled)
130 g Tomato (chopped)
0.25 tsp Turmeric
0.25 tsp Black Pepper (powdered)
1.25 tsp Salt
1.5 tbsp Rasam Powder
6 g Jaggery
1 tbsp Tamarind Paste
510 ml Water
5 stems Coriander Leaves (minced)

Instructions

Rasam is a spicy and tangy South Indian soup or stew made using tomatoes, tamarind, and a spice mix called rasam powder. It is a staple in most South Indian households and is served with steamed rice for everyday meals

Sauté Aromatics
Add 2 tbsp refined oil, 0.5 tsp mustard seeds, 10 washed curry leaves, and 0.5 tsp hing to The Upliance jar. Select sauté mode at high heat for 30 seconds with automatic stirring to temper the spices.
Prepare Rasam Base
Add 1 green chilli (stem removed), 5 peeled garlic cloves, and 5g peeled ginger to The Upliance jar. The device will now cut these aromatics for 10 seconds. Then, add 130g chopped tomato, 0.25 tsp turmeric, 0.25 tsp powdered black pepper, 1.25 tsp salt, 1.5 tbsp rasam powder, 6g jaggery, 1 tbsp tamarind paste, and 60ml water. The device will mix and cook at medium heat for approximately 3 minutes with automatic stirring.
Simmer Rasam
Repeat the above by adding 450ml water to The Upliance jar. The device will continue to cook the rasam at medium heat for approximately 5 minutes with automatic stirring. Then, it will perform a final tempering at medium heat for 2 minutes.
Garnish and Serve
The dish is ready. Transfer the hot rasam to a serving bowl and garnish with 5 stems of minced coriander leaves.

Why this recipe works better with Upliance

No Chopping

Skip the knife work. Add the ingredients and let Upliance handle the rest.

Automatic Stirring

No more standing over the stove. Upliance stirs your dish perfectly.

Precise Temperature at 120°C

Holds the exact heat needed for perfect cooking without scorching.

Nutritional Information

167

Calories

11g

Carbs

Protein

14g

Fat

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19 mins

Vegan

Rasam

South Indian • Tamil • Kerala • Karnataka • Andhra • Sides

Rasam

19 mins

4 servings

Cooked 2,100+ times recently

Vegan

★ 4.6

Ingredients

2 tbsp Refined Oil
0.5 tsp Mustard Seeds
10 leaves Curry Leaves (washed)
0.5 tsp Hing
1 piece Green Chilli (stem removed)
5 cloves Garlic (peeled)
5 g Ginger (peeled)
130 g Tomato (chopped)
0.25 tsp Turmeric
0.25 tsp Black Pepper (powdered)
1.25 tsp Salt
1.5 tbsp Rasam Powder
6 g Jaggery
1 tbsp Tamarind Paste
510 ml Water
5 stems Coriander Leaves (minced)

Instructions

Sauté Aromatics
Add 2 tbsp refined oil, 0.5 tsp mustard seeds, 10 washed curry leaves, and 0.5 tsp hing to The Upliance jar. Select sauté mode at high heat for 30 seconds with automatic stirring to temper the spices.
Prepare Rasam Base
Add 1 green chilli (stem removed), 5 peeled garlic cloves, and 5g peeled ginger to The Upliance jar. The device will now cut these aromatics for 10 seconds. Then, add 130g chopped tomato, 0.25 tsp turmeric, 0.25 tsp powdered black pepper, 1.25 tsp salt, 1.5 tbsp rasam powder, 6g jaggery, 1 tbsp tamarind paste, and 60ml water. The device will mix and cook at medium heat for approximately 3 minutes with automatic stirring.
Simmer Rasam
Repeat the above by adding 450ml water to The Upliance jar. The device will continue to cook the rasam at medium heat for approximately 5 minutes with automatic stirring. Then, it will perform a final tempering at medium heat for 2 minutes.
Garnish and Serve
The dish is ready. Transfer the hot rasam to a serving bowl and garnish with 5 stems of minced coriander leaves.