You can read more about the extraordinary healthy properties of Tulasi here. Tulasi can also be spelt as Tulsi or Thulasi, or called Holy Basil. Don’t get it confused with Thai or South East Asian Holy Basil, it is an Indian Holy Basil and quite different to the Thai herb. Our Tulasi recipes are here.
You might like to read about the difference between Rasam and Sambar. And find out how to make a rasam powder. Are you looking for other rasam recipes? Try here for tomato rasam, garlic rasam, lemon rasam, parappu rasam and others. All of our Indian recipes are here and our Indian Essentials here. And find inspiration in our Late Summer recipes too.
Tulasi Rasam | Spicy Indian Broth flavoured with Indian Holy Basil
a marble sized piece of tamarind
approx 30 Tulasi leaves
2 – 3 tomatoes
0.5 tspn turmeric powder
squeeze of lemon
sea salt to taste
Coriander leaves for garnish
roast and grind
1 tspn Toor dal
1 tspn Cumin seeds
0.5 tspn Black peppercorns
1 tspn Coriander seeds
2 tspn Ghee
1 tspn Mustard seeds
2 dried red chillies
0.5 tspn split urad dal
5 – 10 curry leaves
Take a marble sized piece of tamarind and soak in hot water.
Chop the tomatoes finely, or, using your blender, spice grinder or hand held immersion blender, grind the tomatoes to a puree.
Meanwhile, dry roast the toor dal, coriander seeds, peppercorns, cumin seeds until you can smell them. Grind in a spice grinder or use a mortar and pestle.
When the tamarind is soaked, take the tamarind water and pulp and make it up to three cups with water. Add the tomatoes, ground spices and turmeric and simmer until the raw smell of tamarind goes away.
Chop the tulasi leaves finely. Add the tulasi leaves and salt to the rasam. Simmer for about 3 mins.
Make a tadka with the ghee, mustard seeds, red chillies, urad dal, asafoetida powder and curry leaves. Add it to the rasam and turn off the heat. Add coriander leaves.
Serve and enjoy!
how to make a tadka
Heat the ghee in a small pan and add the mustard seeds when hot. Allow them to pop. Then add the red chillies, urad dal and asafoetida powder. As they darken add the curry leaves. Be careful, they will splutter. After a moment, tip the tadka, ghee and all, onto the dish, and mix in well.
The rasam can be made with lemon juice also. Leave out the tamarind and add a squeeze of lemon juice at the end of cooking.
Rasam powder can be used instead of the ground spices.