Subru Uncle’s Delicious Spicy South Indian Rasam Curry 🌶️🍲
Overview:
This recipe for Subru Uncle’s Delicious Spicy South Indian Rasam Curry has been a cherished family secret for over 13 years, serving as a homemade tonic that works like magic to soothe colds, coughs, fevers, or sore throats, making it the ultimate go-to when battling the flu. Resembling a vegetarian version of the classic chicken soup, this dish is a comforting bowl of warmth and flavor, especially delightful when paired with steaming hot long-grain Basmati rice. For those sensitive to spice, a dollop of yogurt mixed with rice and curry provides a cooling contrast. Best enjoyed with your fingers for the ultimate sensory experience, this curry has become a potluck favorite, adored by all who taste its flavorful depths.
Nutritional Information:
- Calories: 175.5
- Fat Content: 14.2g
- Saturated Fat Content: 1.9g
- Cholesterol Content: 0mg
- Sodium Content: 1963.6mg
- Carbohydrate Content: 12.6g
- Fiber Content: 2.1g
- Sugar Content: 8.8g
- Protein Content: 1.8g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 cups | Water |
| 5 tsp | Salt |
| 6 | Green chilies |
| 2 inches | Fresh ginger |
| 2 cloves | Garlic |
| 1 tsp | Whole black peppercorns |
| 5 | Curry leaves |
| 1 tsp | Mustard seeds |
| 1 tsp | Cumin seeds |
| 1 tsp | Fenugreek seeds |
| 1-2 | Whole red chilies |
| 3 | Tomatoes |
| 2 cups | Boiled toor dal water (or plain water) |
| 1/4 cup | Tamarind pulp |
| 1/2 tsp | Red chili powder |
| 1 tsp | Turmeric powder |
| 2 tsp | Coriander powder |
| A handful | Fresh coriander leaves |
Instructions:
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With the help of a pestle, pound ginger, garlic, and whole black peppercorns in a mortar until the peppercorns are completely crushed and the ginger and garlic are softened. Set aside.
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Extract tamarind pulp by soaking pieces in hot water. Squeeze to extract the juice and transfer to a bowl.
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Heat oil in a pot over medium-high flame. Add mustard seeds, fenugreek seeds, and cumin seeds. Allow to splutter, then add curry leaves and green chilies. Stir-fry briefly, then add whole red chilies.
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Add the ginger-garlic-black peppercorns mixture to the pot. Mix well, then add turmeric powder, red chili powder, and coriander powder. Stir-fry for 2-3 minutes.
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Crush tomatoes between palms to extract juice/pulp. Add to the pot along with 1/4 cup of water. Cook on high flame until tomatoes soften.
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Add salt and boiled toor dal water (or plain water). Bring to a boil, then lower flame and add more water as desired.
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Allow to boil for 15 minutes, then add tamarind pulp. Boil for an additional 10-15 minutes.
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Garnish with fresh coriander leaves and serve hot as a soup or lentil curry over rice, with or without plain yogurt on the side.
Enjoy the comforting warmth and flavorful goodness of Subru Uncle’s Delicious Spicy South Indian Rasam Curry, a surefire remedy for any ailment or simply a delightful dish to savor with loved ones!
