Coriander Rasam
Makan Tengah Hari • Malaysia
How to Make Coriander Rasam (Traditional & Healthy Version)
Coriander Rasam is a beloved Malaysian vegetarian soup that beautifully showcases the country's multicultural Indian heritage. Popular among the South Indian communities in states like Penang and Selangor, this tangy, aromatic dish is a staple at Malaysian lunch tables. Infused with fresh daun ketumbar (coriander leaves), tomatoes, and local spices, Coriander Rasam offers a comforting warmth and a burst of refreshing flavors. The addition of ingredients like lemongrass (serai) and curry leaves reflects Malaysia’s unique twist, incorporating local herbs that enhance both fragrance and taste. Traditionally served during lunch, especially alongside steamed rice, Coriander Rasam is cherished for its light, soothing broth and its ability to stimulate the appetite. Its tangy and spicy profile makes it especially popular during the rainy season or festive periods such as Ponggal. Malaysian Coriander Rasam stands out as a health-conscious choice, being naturally low in fat, vegetarian, and packed with antioxidants. The use of local, fresh ingredients ensures that this dish is not only flavorful but also nutritious, making it a staple in many health-focused Malaysian households.
Bahan-bahan(untuk 1 medium bowl per person)
- 1 cup, chopped Fresh coriander leaves (daun ketumbar) (plus extra for garnish)
- 2 medium Ripe tomatoes (chopped)
- 2 tbsp Toor dal (yellow lentils) (pre-cooked and mashed)
- 1 tbsp Tamarind pulp (soaked in 1/2 cup water)
- 1 stalk Serai (lemongrass) (bruised) - pilihan
- 1 sprig Curry leaves (fresh)
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/2 tsp Black peppercorns (freshly crushed)
- 2 Garlic cloves (crushed)
- 1 Green chili (sliced) - pilihan
- 1/4 tsp Turmeric powder
- to taste Salt
- 3 cups Water
- 1 tsp Oil (sunflower or canola)
Arahan
- 1
Soak tamarind pulp in 1/2 cup water for 10 minutes. Squeeze and extract the juice, discard pulp.
10 minutes
Use fresh tamarind for a more vibrant tang.
- 2
In a mortar, coarsely grind coriander leaves, cumin seeds, and black peppercorns.
3 minutes
Do not over-grind; texture enhances flavor.
- 3
Heat oil in a pot. Add mustard seeds and let them splutter. Then add curry leaves, garlic, and green chili (if using). Sauté till fragrant.
2 minutes
Keep flame low to avoid burning spices.
- 4
Add chopped tomatoes and turmeric powder. Cook until tomatoes soften.
4 minutes
Ripe tomatoes yield better color and taste.
Kenapa hidangan ini sihat
This Malaysian Coriander Rasam is a healthy choice due to its use of fresh, whole ingredients and minimal oil. It supports digestive health, is naturally gluten-free, and is packed with vitamins and minerals. The light, broth-based nature of rasam makes it a perfect addition to balanced meals, especially for those seeking to reduce calorie intake without compromising on authentic flavor.
Coriander Rasam is rich in antioxidants, thanks to daun ketumbar and tomatoes, which provide vitamins A, C, and K. The addition of toor dal supplies plant-based protein and dietary fiber, while spices like black pepper and cumin aid digestion and boost metabolism. Lemongrass and curry leaves are local superfoods known for their anti-inflammatory properties. This dish is low in fat, cholesterol-free, and contains minimal calories per serving, making it suitable for weight management and overall wellness.
Petua
- 💡Tip 1: Use freshly ground spices for maximum aroma and digestive benefits.
- 💡Tip 2: Add a tiny piece of asam keping (dried tamarind slice) for extra tang if desired.
- 💡Tip 3: Avoid overcooking coriander leaves to preserve their bright color and nutrients.
Penyimpanan & hidangan
Store leftover rasam in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. Do not freeze, as fresh herbs may lose their flavor.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 55.0 kcal |
