Tulasi Rasam | Holy Basil Rasam | Pepper Soup with Basil

Tulasi rasam | Tulsi rasam, south-indian style soup with Indian holy basil leaves. This flavorsome herbal rasam, aka south-indian style pepper soup with basil uses no tamarind, but packs a punch with zingy ingredients.

Course Appetizer, Lunch, Main Course

Cuisine South-Indian

Keyword Easy rasam recipe with Indian holy basil leaves, Herbal rasam recipe, How to make rasam with tulsi leaves, How to make tulasi rasam, How to use Tulsi leaves in Indian cooking, Rasam recipe

Prep Time 30

Cook Time 15

Total Time 45

Servings people

Calories 14kcal

Ingredients

Soak & Grind

1 teaspoon cumin seeds/jeera
½ tablespoon Tuvar dal/toor dal/Tuvaram paruppu/split pigeon peas

To Grind

2 nos medium ripened tomatoes chopped
1 no green chilli
2 fistfuls fresh tulsi leaves / holy basil leaves
a small piece of ginger
a sprig curry leaf

Spices & Seasonings

1½ teaspoon Homemade Rasam Powder
¾ teaspoon Salt or to taste
fresh coriander for garnish
juice of half a lemon

Tempering

1 teaspoon of oil/ghee
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
¼ teaspoon turmeric powder
¼ teaspoon hing/asafoetida
½ teaspoon freshly pounded black pepper

Instructions

Soak jeera/cumin seeds and tuvar dal together for 30 minutes.
In a mixer/blender jar, take chopped tomatoes, soaked jeera and dal along with the water, ginger, curry leaves, tulsi leaves, green chili together. Blend smooth by adding ½ a cup of water.
Take the blended mixture in a saucepan, add rasam powder, salt and another cup of water.
Let this cook on a medium flame. Let it boil rapidly for 5-8 minutes for the rawness of the rasam powder to escape.
Check the consistency of the rasam, if it is too thick add another ½ cup of water.
My rasam was thick. It is usual as pigeon peas tend to thicken when boiled, so I added water. Take it of the stove.
After adding water, reduce the flame to simmer, let the rasam froth on top. Then take it off the stove.

Lets Tadka

In a small tadka pan, heat ghee/oil, splutter mustard seeds, crackle cumin, add hing and a dash of freshly pounded pepper powder
Pour this sizzling tadka over the hot rasam, add lemon juice.
Garnish with coriander leaves and serve it with hot steaming rice.

Nutrition