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    Rasam

    watch the jar ↓

    A pale blue bowl of thin orange-red tomato rasam scattered with chopped coriander2,100+ cooks
    ★ 4.6
    • Total time:40min
    • Your hands-on time:10min you
    • Longest hands-free stretch:15min free

    How upliance makes rasam, step by step

    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Rasam. Done.
    10 min29 min
    1. upliance, upliance

      This cooks it.

      • SAUTÉ
      • CHOP
      • COOK
      • STIR
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, chops, sautés, stirs and cooks, and the screen tells you what to drop in next. The tamarind comes from a jar of paste, so nothing soaks in a bowl first: the whole rasam happens in the jar. Scroll to watch it from above.

    2. You, 6 min

      Peel garlic and ginger

      +−How rough?

      Peel 5 garlic cloves (the slowest bit) and a 5 g piece of ginger. Pull the stem off 1 green chilli. Rinse 10 curry leaves. Cut 2 tomatoes in half: no chopping, the jar breaks them up at the end. Fine-chop 5 coriander stems for the top. Tamarind is store-bought paste and the pepper is ready-ground, so there is nothing to soak or pound.

    3. Line drawing: adding ingredients to the jar
      You, 30 s

      Drop 1 of 4

      +−What goes in

      2 tbsp oil, ½ tsp mustard seeds, ½ tsp hing and 10 curry leaves, straight into the empty jar.

    4. Line drawing: crown lifted off the lid
      upliance, 30 s

      Crackles the tadka

      +−Why first?

      The tadka. With the crown off, upliance heats the oil and stirs till the mustard seeds pop and the curry leaves crisp, in about 30 seconds.

    5. You, 30 s

      Drop 2 of 4

      +−What goes in

      5 peeled garlic cloves, 5 g peeled ginger and 1 green chilli, whole, on top of the tadka. upliance weighs each one as it lands. Lid and crown on.

    6. Line drawing: jar with lid and crown on
      upliance, 10 s

      Minces it fine

      +−No knife?

      No knife, no garlic-sticky fingers. With the lid and crown on, the blade minces the garlic, ginger and chilli (and the crisp curry leaves) in about 10 seconds. Scrape the sides down once it stops.

    7. Line drawing: jar with lid and crown on
      upliance, 3 min

      Fries it golden

      +−Why the lid?

      Lid on this time, so nothing splutters out. upliance fries the minced garlic, ginger and chilli in the tadka for about 3 minutes, stirring slowly, till it smells nutty and turns golden.

    8. You, 1½ min

      Drop 3 of 4

      +−What goes in

      2 tomatoes cut in half, then 1½ tbsp rasam powder, ¼ tsp turmeric, ¼ tsp ground black pepper, 1¼ tsp salt, 6 g jaggery and 1 tbsp tamarind paste. Lid and crown on.

    9. Line drawing: jar with lid and crown on
      upliance, 10 min

      Cooks the tomatoes down

      +−Why whole tomatoes?

      upliance cooks the tomato halves with the tamarind, jaggery and spices for about 10 minutes, turning them now and then, till they slump and the rasam powder loses its raw edge. The halves stay whole for now. Scrape the sides down when it stops.

    10. You, 15 s

      Drop 4 of 4

      +−What goes in

      550 ml of water, poured straight over the tomatoes. Lid and crown on.

    11. upliance, 15 min

      Simmers the rasam, stirs itself

      15MIN FREEleave the kitchen
      +−What's the jar doing?

      Lid on, upliance brings the tomato water up and keeps it bubbling for about 10 minutes, stirring as it goes, then lets it simmer gently for 5 more so the pepper and rasam powder steep right through. No standing over the pot. Cook the rice, set the table.

    12. Line drawing: jar with lid and crown on
      upliance, 10 s

      Crushes the tomatoes in

      +−Why at the end?

      A few quick turns of the blade break up the soft tomato halves, so they melt into the rasam but still leave little bits of tomato to find. No masher, no ladle. Rasam stays thin and pourable, not a purée.

    13. You, 1 min

      Coriander on top. Serve.

      +−Finish

      Ladle the rasam into bowls and scatter the chopped coriander over it. Drink it hot from a cup, or pour it over steamed rice.

    Where the time goes

    You: 10 min
    peel · 4 drops · garnish
    upliance: 29 min15 free
    tadka · mince · fry · cook · crush
    upliance: a steel jar on a smart base with a touchscreen

    You: 10 min. upliance: 29 min.

    Get upliance
    Full recipeIngredients by drop, every step, nutrition+−

    Everyday South Indian rasam: a mustard-and-curry-leaf tadka, then garlic, ginger and green chilli minced and fried in the jar, then tomatoes, tamarind paste, rasam powder and pepper cooked down and simmered in water for about 15 minutes while the jar stirs. Thin, tangy and peppery. Drink it hot or pour it over steamed rice.

    South Indian. Vegan side. Serves 2. About 40 min start to finish; about 10 min of it is you. Cooked 2,100+ times on upliance.

    Ingredients (2 servings)

    Drop 1the tadka

    • Oil 2 tbsp
    • Mustard seeds ½ tsp
    • Hing ½ tsp
    • Curry leaves rinsed10 leaves

    Drop 2minced, then fried

    • Garlic peeled5 cloves
    • Ginger peeled5 g
    • Green chilli stem removed1

    Drop 3cooked down ~10 min

    • Tomato cut in 22
    • Rasam powder 1½ tbsp
    • Turmeric ¼ tsp
    • Black pepper ground¼ tsp
    • Salt 1¼ tsp
    • Jaggery 6 g
    • Tamarind paste 1 tbsp

    Drop 4simmered ~15 min, then crushed

    • Water 550 ml

    To serve

    • Coriander leaves fine-chopped5 stems

    Steps

    1. Prep (you, ~6 min). Peel 5 garlic cloves and 5 g ginger. Remove the stem from 1 green chilli. Rinse 10 curry leaves. Cut 2 tomatoes in half. Fine-chop 5 coriander stems for the end.
    2. Drop 1 (you, 30 s). Put 2 tbsp oil, ½ tsp mustard seeds, ½ tsp hing and the curry leaves into the jar.
    3. upliance, 30 s. With the crown off, it heats the oil and stirs till the mustard seeds pop and the curry leaves crisp.
    4. Drop 2 (you, 30 s). Add the garlic, ginger and green chilli. Put the lid and crown on.
    5. upliance, 10 s. It minces them fine. Scrape down the sides.
    6. upliance, 3 min. It fries the minced aromatics in the tadka, stirring slowly, till golden.
    7. Drop 3 (you, 1½ min). Add the halved tomatoes, 1½ tbsp rasam powder, ¼ tsp turmeric, ¼ tsp ground black pepper, 1¼ tsp salt, 6 g jaggery and 1 tbsp tamarind paste. Put the lid and crown on.
    8. upliance, ~10 min. It cooks the tomatoes down with the spices and tamarind, turning them now and then. Scrape down the sides.
    9. Drop 4 (you, 15 s). Pour in 550 ml water. Put the lid and crown on.
    10. upliance, ~15 min. It boils the rasam for about 10 minutes, stirring, then simmers it gently for 5, and finally breaks up the soft tomatoes with a few quick turns of the blade. This is your free time: about 15 minutes away from the kitchen.
    11. Serve (you, 1 min). Ladle into bowls and top with the chopped coriander. Serve hot, on its own or with steamed rice.

    Nutrition per serving

    167 kcal · 11 g carbs · 1 g protein · 14 g fat.

    More recipesCooked 2,100+ times on upliance