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Rasam or chaaru is a South Indian soup served with rice.
I am concluding my blogging marathon # 17 with a healthy V8 rasam. Rasams are one of my favorite Indian comfort food and it tastes amazing when served with hot rice. It also makes an excellent soup when mildly spiced. There are many types of rasams; tomato rasam and miriyala chaaru are the ones I make regularly at home.
Once in a while I make V8 rasam that I adapted from a cookbook published by AT&T back in the late 90s. Today I am sharing the recipe as it fits my theme. I used store bought V8 vegetable juice and MTR Madras Rasam Powder to prepare it.
V8 Rasam ~ Chaaru Recipe
V8 rasam is a spicy south Indian soup prepared with V8 juice. It is a side for rice.
- ½ – 1 tbsp Toor Dal ground to fine powder
- 2 tsp Oil
- ½ tsp Cumin ~ Jeera
- ½ tsp Mustard Seeds
- 4 Curry Leaves
- 1 ½ tsp Ginger Garlic Paste
- Pinch of Turmeric
- 1 can (5.5 oz. or 163 ml) V8 Vegetable Juice 3 cups Water
- ⅛ tsp Black Pepper Powder adjust to taste
- ½ tbsp Salt adjust to taste
- ½ tbsp Tamarind Paste check note
- 2 tsp MTR Madras Rasam Powder use any brand you like. This is the only brand I tried so far
- 1 medium sized Vine Tomato diced
- Cilantro for garnish
Grind toor dal to fine powder. I grind dal to fine powder and add it to rasam instead of cooking the dal and then adding it to rasam. This saves some time and this is a tip I picked up from my mother-in-law.
Heat oil in a 2 quart/liter sauce pan and temper it with mustard seeds, cumin seeds and curry leaves.
Then add ginger garlic paste and sauté until raw smell of ginger is gone.
Add turmeric powder, toor dal powder and roast the powders for a minute or two until the toor dal is lightly roasted in the oil.
Add V8 juice, salt, pepper powder (can add pepper after tasting the rasam), rasam powder, tamarind paste and mix well. Add water, tomatoes, cover the pan and bring to a boil.
Once rasam comes to a boil, taste rasam and adjust salt, pepper and tamarind paste to taste.
Partly cover the pan and continue boiling for another 3-5 minutes until tomatoes are soft.
Add cilantro, turn of the heat and cover the pan completely. Let it sit for another 5-10 minutes and serve hot with rice.
This soup a little light and mild, and can be served as soup as well.
- I prefer light rasams over thick rasams. If one wants a little thick rasam, add another ½ tbsp. of toor dal powder and also adjust water to desired consistency.
- If not using rasam powder, grind together some cumin, pepper powders, coriander powder and fenugreek powder along toor dal.
- I usually add some onion but I skipped it this time.
- Also, since I used rasam powder for the first time, I did not know how spicy the powder is, so I did not add any green chilies. If using green chilies, adjust the seasoning accordingly.
- Adjust tamarind paste to taste and it depends on how sour the tamarind is. I used homemade tamarind paste.
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Blogging Marathon: To know more about the various themes and participating bloggers for this marathon, checkout the blogging marathon page on Srivalli’s blog