Malaysian
Rasam
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Rasam is Malaysian home cooking, eaten at lunch and dinner. On the plate it is the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Chop the tomato.
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Combine the tamarind paste, tomato, rasam powder, salt, and water in a pot and bring to a boil.
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Reduce to a simmer and cook until the tomato has broken down and the broth is fragrant, about 12 minutes.
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Heat the oil in a small pan over medium heat and fry the mustard seeds until they pop, about 30 seconds.
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Add the curry leaves and fry 15 seconds more, until fragrant.
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Pour the tempering into the rasam and simmer 3 minutes more.
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Ladle into cups or bowls and serve hot, alongside or after the rice.
Watch how to cook Rasam
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Malaysian dinner is a plate rather than a single dish. These are the courses that normally sit beside Rasam, read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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The cooked vegetable
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Rasam carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 80 kcal
- Protein
- 2 g
- Carbs
- 8 g
- Fat
- 4 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 330 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Rasam takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.