How long does Mushroom Rasam keep in the fridge?

Mushroom Rasam keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Mushroom Rasam ahead of time?

Yes. Mushroom Rasam is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most south indian vegan dishes taste better the next day once the masala has had time to meld.

What can I serve with Mushroom Rasam?

Classic pairings include rice, papad. For a complete south indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

South Indian VeganSoup Hot

Mushroom Rasam

Name: Mushroom Rasam
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 3 servings
Cuisine: South Indian
Ingredients: 250 g button mushrooms, halved; 1 lemon-sized tamarind, soaked; 4 cup water; 2 tomatoes, chopped; 1 tbsp rasam powder; 1 tbsp black pepper, cracked; 1 tsp cumin seeds (whole + crushed); 6 garlic cloves, smashed; 1 tsp mustard seeds; 2 dried red chillies; 0.5 tsp hing; 15 curry leaves; 2 tbsp oil; 1 tsp salt; 0.25 cup coriander, chopped

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Stovetop tangy broth

Time: 30 min
Serves: 3
Calories: 180 kcal
Protein: 7 g

0:00 / 1:32

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Method

1Squeeze tamarind in water; pour through a sieve.
2In a pot, gently bubble tamarind water with tomatoes, salt, rasam powder, crushed cumin+pepper; cook 8 minutes.
3Heat oil, crackle mustard, whole cumin, dried chillies, garlic and curry leaves; add hing.
4Add mushrooms, brown quickly 4 minutes till they release water and dry off.
5Pour the rasam over mushrooms, gently bubble 4 more minutes — don't boil hard or it dulls.
6Finish with coriander; ladle over plain rice — peppery, umami-rich.

About this recipe

Already vegan with oil for the tadka; mushrooms make it umami-rich.

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