Spicy Rasam with Sweetcorn

There’s nothing quite like a comforting bowl of soup to warm you up on a chilly, rainy day, especially when it’s a Spicy Rasam with Sweetcorn. This delightful concoction is a tangy, spicy soup or appetizer crafted from a blend of tomatoes, sweetcorn, and a medley of aromatic spices.

Rasam, hailing from South Indian cuisine, is known for its thin consistency, spiciness, and tanginess. Traditionally, it features tamarind juice as its base, complemented by the flavors of tomatoes, chilies, pepper, jaggery, and an array of spices. Rasam is typically served with rice or vadas, but it’s equally enjoyable as a stand-alone spicy soup, especially on cold winter evenings. Furthermore, it has earned a reputation as a home remedy for common ailments like colds, coughs, and sore throats.

The name “Rasam” finds its roots in the Sanskrit word “ras,” which translates to “rása,” signifying juice or essence. This Sanskrit term also contributed to the English word “rasa” in the artistic sense. In different regions of South India, this immensely popular dish goes by various names, such as “Tili sāru” in Kannada or “chāru” in Telugu.

Rasam with Sweetcorn Twist

Incorporating sweetcorn into the rasam doesn’t compromise its authenticity; instead, it elevates the flavor profile. The addition of sweetcorn introduces a subtle sweetness that beautifully balances the spiciness of the chilies and the complexity of the spices, along with the tanginess from the tamarind. Additionally, the freshly roasted masalas in ghee contribute an extra layer of depth, imparting a rich and robust flavor to the rasam.

Sweetcorn rasam is an aromatic, tangy, and delectable dish that pairs harmoniously with various South Indian cuisine. It finds its perfect match with medu vada or rice, creating a delightful combination. For a unique twist, consider serving it in shot glasses alongside mini idlis, making it a delightful party appetiser that’s sure to impress.

Ingredients: What you need for this Spicy Rasam with Sweetcorn

1. Ghee: Ghee is the choice for an authentic and rich flavor in your rasam.
2. Sweetcorn: Two medium-sized corn cobs, grated, provide a sweet and wholesome element to your dish.
3. Ripe Tomatoes: Three large tomatoes, grated, contribute their natural sweetness and a luscious texture to the rasam.
4. Ginger: Finely chopped ginger brings a zesty kick to the dish.
5. Spices:
   • Asafoetida (Hing): Adds warm earthiness and a distinct flavour.
   • Cumin Seeds: Offers a slight bitterness that complements the dish.
   • Mustard Seeds: Bring a unique kick to the flavour.
   • Dry Red Chillies: Infuse a hint of spiciness into the rasam.
6. Herbs:
   • Fresh Coriander: Added at the end for a burst of bright, aromatic flavour.
7. Toor Dal Water: It enhances the flavor and depth of the rasam. If you’re short on time, you can substitute it with water.
8. Rasam Powder: A blend of spices that is key to imparting the traditional rasam flavour.
9. Curry Leaves: Although not overpowering, curry leaves contribute a subtle but unmistakable flavor, enriching the dish.
10. Ground Mix: This mixture includes ghee, cumin seeds, dry Kashmiri mirchi (chillies), cloves, a small cinnamon stick, peppercorns, dried tamarind, and jaggery. It forms the foundation of the rasam’s authentic and complex flavours.

How to make Spicy Sweetcorn Rasam from scratch:

Here’s how to make this spicy rasam (printer-friendly recipe below):

For Ground Mix:

1. Heat ghee in a small frying pan over medium to low heat.
2. Add cumin seeds, dry chilies, cloves, peppercorns, cinnamon, and tamarind to the pan.
3. Fry the mixture until it becomes fragrant, being careful not to let the chilies burn.
4. Turn off the heat and allow the mixture to cool.
5. Grind the cooled mixture along with jaggery in a food processor until you achieve a fine powder.

For the Rasam:

1. Blend the grated tomatoes and corn with the ground mix to create a thick paste.
2. Place a heavy-based pan on medium heat and add ghee. When the ghee is hot, add mustard seeds, cumin seeds, and asafoetida. Allow the seeds to sputter.
3. Add the dry red chilies, curry leaves, ginger, and green chilies to the pan. Stir for about 30 seconds.
4. Now, add the corn and tomato mixture and stir for about 5 minutes, ensuring that it doesn’t stick to the bottom of the pan.
5. Introduce the rasam powder and stir for an additional 2-3 minutes.
6. Pour in the thin dal water and add salt. Taste and adjust the spices to your preference.
7. Bring the mixture to a boil and then let it simmer for 10-12 minutes.
8. Garnish the rasam with chopped coriander.
9. Serve the hot rasam with either idli or vada, and enjoy your flavorful South Indian dish.

Helpful Tips and Tricks of making Spicy Rasam with Sweetcorn :

1. Dal Water or Plain Water: You have the option to use either dal water or plain water in your recipe. It’s flexible.
2. Authentic vs. Vegan: Making Rasam with ghee imparts an authentic flavor, but you can opt for oil if you prefer a vegan version.
3. Smooth or Grainy Texture: Blending grated sweetcorn with tomatoes results in a smooth texture. If you prefer a grainier consistency, skip the blending step.
4. Leftovers and Storage: Once your Rasam cools to room temperature, transfer it to an airtight container and store it in the refrigerator. It will stay fresh for up to 5 days. When reheating, use a saucepan over medium heat, and if needed, add a bit of water to reach your desired consistency.

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

.

.

Spicy Rasam with Sweetcorn

Serves: 6 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Pin

Print

Ingredients

For Ground Mix:

• 1/2 tsp ghee
• 1 tsp cumin seeds
• 4 dry Kashmiri mirchi
• 1 clove
• 1 small cinnamon stick
• 7-10 peppercorns
• 2 tsp dried tamarind
• 1 tsp jaggery

For Rasam:

• 1 tbsp ghee
• 2 medium corns,  grated
• 3 tomatoes, grated
• 1″ ginger, finely chopped
• 2 green chillies, whole slit (only use if you like spicy)
• 4 cups thin Toor dal water (see notes)
• 1 tbsp rasam powder
• 6-7 curry leaves
• 1/4 tsp asafoetida (hing)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2-3 dry red chillies
• 3 tbsp coriander chopped

method

For Ground Mix:

1. Heat the ghee in a small pan. Add the cumin seeds, dry chillies, clove, peppercorns, cinnamon and tamarind. Fry till the mixture is fragrant and ensure that the chillies don't burn.
2. Switch off the gas and let it cool. Grind the mixture with jaggery in a food processor till it's a fine powder.

For the Rasam:

1. Blend the tomatoes and corn with the ground mix into a thick paste. 
2. Put a pan on a medium heat, add the ghee and when hot and the mustard seeds, cumin seeds and asafoetida. Let the seeds sputter. Add the the dry red chillies, curry leaves, ginger and green chillies and stir for 30 seconds. 
3. Add the corn and tomato mixture, then stir for 5 minutes making sure that the mixture doesn't stick to the bottom of the pan. Add in the rasam powder and stir for another 2-3 minutes. 
4. Add the thin dal water and salt. Check the spices and adjust to taste. Bring to a boil and simmer for 10-12 minutes. Garnish with chopped coriander and serve hot with either idli or vada. 

Notes

• Take 1/4 cup of toovar dal and wash well in running water. Then add washed dal, required amount of water and turmeric powder in a small pressure cooker. Mix well. Close the lid and pressure cook it on low medium flame for 4 whistles.
• Open the cooker once the pressure is released. Whisk the toovar dal well and then strain through a strainer to get a clear dal water.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!