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rasam recipe without rasam powder, how to make rasam | rasam recipes

easy rasam recipe with step by step photos – just plain rasam happens to be a family favorite. i just don’t make rasam when we have cold but on regular days too, especially in the winters.

rasam can be made in two ways – with rasam powder and without rasam powder. i make this rasam recipe when i do not have rasam powder at home. this rasam recipe is adapted from the popular tomato rasam recipe on the blog. the recipe is made without lentils too.

this rasam is sour, spicy and is warming to the palette. its best to have rasam in chilly winters or when you are suffering from cough and cold. the spices and herbs that go into the rasam like cumin, black pepper, garlic and tamarind help in relieving the cold and also act as a digestives.

rasam can be had plain like a soup as an appetizer. it can also be served with steamed rice along with a side vegetable dish like potato roastfrench beans poriyal, beetroot poriyal or even along with vegetable sambar.

if you are looking for more rasam recipes then do check pepper rasam, tomato charu, mysore rasam, lemon rasam, dal rasam and pepper cumin rasam recipe.

easy rasam recipe details below:

4.75 from 16 votes
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easy rasam recipe made without rasam powder
prep time
30 mins
cook time
20 mins
total time
50 mins
 

rasam recipe made without rasam powder - this rasam is sour, spicy and is warming to the palette

course: main
cuisine: south indian
servings: 3 to 4
calories: 139 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
main ingredients for rasam:
  • 1 lemon sized tamarind - approx 1 tablespoon tightly packed seedless tamarind (imli)
  • ½ cup warm or hot water, for soaking tamarind
  • 1 medium tomato, chopped
  • 2 cups water
  • 10 to 12 curry leaves (kadi patta)
  • 2 pinch asafoetida (hing)
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon mustard seeds (rai)
  • 2 to 3 dry red chilies, broken and deseeded (sookhi lal mirch)
  • 2 teaspoon chopped coriander leaves (dhania patta)
  • 2 tablespoon oil
  • salt as required
to be powdered to a semi coarse consistency:
  • 3 teaspoon cumin seeds (jeera)
  • 2 teaspoon whole black pepper (sabut kali mirch)
  • 6 to 7 garlic, roughly chopped (lahsun)
how to make recipe
preparation for rasam recipe:
  1. soak the tamarind in 1/2 cup warm water for 20 to 30 mins.
  2. squeeze the pulp from the soaked tamarind. strain and keep aside.
  3. in a dry grinder or coffee grinder, powder the cumin seeds, whole black pepper and garlic to a semi fine consistency.
making rasam recipe:
  1. heat oil in a pan. crackle the mustard seeds first.
  2. add the curry leaves, red chilies & asafoetida and fry for some seconds till the red chilies deepen their color.
  3. temper on a low flame so that the spices don't burn.
  4. than add the tomatoes and saute till the tomatoes soften.
  5. then add the semi coarsely powdered cumin, black pepper and garlic along with turmeric powder.
  6. stir and then add the tamarind pulp. add water and stir well. season with salt.
  7. just let the whole rasam come to a gentle boil uncovered.
  8. then switch off the fire and add chopped coriander leaves.
  9. serve rasam hot, plain or with steamed rice.
recipe notes

this rough nutrition info is per serving:

Nutrition Facts
easy rasam recipe made without rasam powder
Amount Per Serving
Calories 139 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Sodium 796mg 33%
Potassium 299mg 9%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 2g 4%
Vitamin A 15.6%
Vitamin C 140.4%
Calcium 6.2%
Iron 13.7%
* Percent Daily Values are based on a 2000 calorie diet.


how to make easy rasam recipe:

1. soak 1 lemon sized tamarind (approx 1 tbsp tightly packed seedless tamarind) in ½ cup warm water for 20-30 mins.

2. later squeeze the soaked tamarind to a pulp. strain and keep aside. in the below pic, the tamarind pulp is not strained.

3. in a dry grinder or coffee grinder, ground 3 tsp cumin seeds, 2 tsp whole black pepper and 6-7 roughly chopped garlic to a semi fine consistency.

4. heat 2 tbsp oil and temper with 1 tsp mustard, two pinch of asafoetida, 2-3 dry red chilies and 10-12 curry leaves.

5. add 1 medium sized chopped tomato. saute till the tomatoes soften.

6. then add the semi coarsely ground cumin seeds, black pepper and garlic and ½ tsp turmeric powder.

7. stir and add the strained tamarind pulp along with water and salt.

8. let the rasam come to a gentle boil.

9. switch off the flame and add 2 tsp chopped coriander leaves.

10. stir and serve the rasam hot with steamed rice or as an appetizer.




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This post was last modified on September 4, 2017, 7:42 pm

    Categories Indian CurriesMain CoursePopular Indian RecipesSouth Indian RecipesStarters & Snacks RecipesVegan Recipes