Ingredients

• Soya chunks : 1 cup (soaked in hot water for 10 minutes, then drained)
• Tamarind : 1 small lemon-sized ball (or 2 tbsp tamarind paste)
• Tomato : 2 medium-sized, chopped
• Green chilies : 2, slit
• Ginger : 1-inch piece, finely chopped
• Garlic : 2-3 cloves, minced
• Rasam powder :1½ tsp
• Turmeric powder : ¼ tsp
• Mustard seeds : ½ tsp
• Cumin seeds : ½ tsp
• Curry leaves : 8-10 leaves
• Hing (asafoetida) : a pinch
• Salt : to taste
• Water : 4 cups
• Fresh coriander leaves : for garnish
• Oil : 1 tsp

Preparation

Soak the soya chunks in hot water for 10 minutes. Drain and squeeze out excess water. Set them aside.

Soak tamarind in ½ cup of warm water for 10 minutes. Extract the pulp and strain the liquid, discarding the solids. Alternatively, use tamarind paste.

In a pan, heat 1 tsp of oil. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter. Add minced garlic, ginger, and slit green chilies. Sauté for a minute.

Add chopped tomatoes and cook until they become soft. Add rasam powder, turmeric powder, and a pinch of hing. Stir well and cook for another 2-3 minutes.

Pour in the tamarind extract along with 4 cups of water. Add salt to taste. Bring the mixture to a boil.

Add the soaked and drained soya chunks to the rasam. Stir well and let it simmer for 5-7 minutes so that the soya chunks absorb the flavors.

If the rasam is too thick, add a little more water to reach your desired consistency. Bring it back to a simmer.

Once the soya chunks are soft and have absorbed the flavors, remove from heat. Garnish with fresh coriander leaves and serve hot.

Serving Suggestions

• With Rice: Soya chunk rasam can be served with steamed rice, or you can enjoy it as a soup on its own.

Notes

1. For a spicier rasam, increase the amount of green chilies or add red chili powder.
2. Soya chunks provide a good amount of plant-based protein, making this rasam a great option for vegetarians or those looking to increase protein intake.