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Rasam with Pear

Kankana Saxena
A petite twist from the authentic South Indian Rasam, this Pear Rasam is equally comforting. The sweetness from the pear builds a lovely balance of taste with the tomatoes and the spices that goes in. With a bowl of white steamed rice, this Pear Rasam is utterly comforting!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine Indian
Calories 217 kcal

Ingredients
 

for rasam powder

  • 1 tablespoons toor daal
  • 1 dry red chili
  • 1 tablespoon coriander seeds
  • ½ teaspoon black pepper
  • 1 teaspoon cumin seeds
  • ¼ teaspoon methi (fenugreek seeds)

rest of the ingredients

  • 1 tablespoon oil
  • 3 big size tomatoes (finely chopped)
  • 2 pears (sliced into bite side chunks)
  • 3 big garlic cloves (finely chopped)
  • ½ teaspoon asafoetida
  • ½ teaspoon turmeric powder
  • Salt to taste
  • ½ teaspoon sugar (helps to enhance the flavor of the spices)
  • 1 teaspoon black mustard seeds
  • 1 tablespoon tamarind paste (add more if you prefer it tangier)
  • Few fresh curry leaves
  • Finely chopped cilantro leaves to add at the end

Instructions
 

  • Prepare the rasam powder by dry roasting everything and then
    grind into powder.
  • In a heavy bottom wok or pan, pour the oil. Once the oil
    heats up, sprinkle the mustard seeds and curry leaves along with garlic.
  • Stir around for a few seconds and then add the asafoetida along
    with tomatoes. Season with salt and add the turmeric plus sugar.
  • Cook the tomatoes for 2 minutes, then add the rasam powder.
    Cook for 5 minutes, or until the raw smell is gone. The tomato should cook down and get mushy.
  • Add water as per your liking and consistency also season with
    a bit more salt. Scatter the sliced pears along with tamarind paste.
  • Let it simmer for 5 minutes. Check for salt and add more if needed.
  • Finally, add the finely chopped cilantro leaves and enjoy
    pear rasam hot.

Video

Notes

Can you make this rasam with dal?

Adding lentil/dal makes the rasam filling, and it can be enjoyed not only as a side dish with rice, but also as a soup. Rasam is a great meal for days when you catch a cold. Typically, toor daal (yellow split Pigeon peas) is used to prepare rasam with dal.
The spices help to elevate your tastebud and help you feel better.
If you wish to use lentil for this pear rasam recipe, then add the boiled lentils along with the sliced pears and cook for a while for everything to incorporate and the flavors to blend.

Nutrition

Serving: 1gCalories: 217kcalCarbohydrates: 16gProtein: 11gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 25mgSodium: 653mgFiber: 3gSugar: 6g
Keyword pear rasam, rasam, soup, south indian food, tomatoes