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 on the blog. The recipe is made without lentils too.
This rasam is sour, spicy and is warming to the palette. It is 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 digestive.
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 or even along with vegetable sambar.
How to make rasam
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.
More Rasam recipes
Rasam
Ingredients
main ingredients
- 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
- 2 pinch asafoetida (hing)
- ½ teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 2 to 3 dry red chilies, broken and deseeded
- 2 teaspoon chopped coriander leaves (cilantro leaves)
- 2 tablespoon oil
- salt as required
to be powdered to a semi coarse consistency
- 3 teaspoon cumin seeds
- 2 teaspoon whole black pepper
- 6 to 7 garlic, roughly chopped
Instructions
preparation
- Soak the tamarind in 1/2 cup warm water for 20 to 30 mins.
- Squeeze the pulp from the soaked tamarind. Strain and keep aside.
- In a dry grinder or coffee grinder, powder the cumin seeds, whole black pepper and garlic to a semi fine consistency.
making rasam
- Heat oil in a pan. Crackle the mustard seeds first.
- Add the curry leaves, red chilies & asafoetida and fry for some seconds till the red chilies deepen their color.
- Temper on a low flame so that the spices don't burn.
- Than add the tomatoes and saute till the tomatoes soften.
- Then add the semi coarsely powdered cumin, black pepper and garlic along with turmeric powder.
- Stir and then add the tamarind pulp. Add water and stir well. Season with salt.
- Just let the whole rasam come to a gentle boil uncovered.
- Then switch off the fire and add chopped coriander leaves.
- Serve rasam hot, plain or with steamed rice.
This recipe is also so simple and quick…just had a huge bowl of this as an appetizer…was so heavenly,soothing and appetising…loved it…will try out other variations too.
thanks winnie. yes, do try other other rasam variations too. you will like them.
No extra exaggeration of the steps…very simple nd addaptible.thanks a ton..lots of luv
thank you soumya. hugs and welcome. thanks for the rating too.
Your website has become a go-to place for me, I have tried various recipes and I love how simple they are and they taste great! Keep up the good work! My food habits have become healthier because of your website!
that is nice to know. food is medicine and can correct many ailments. glad to read your comment. thanks and happy cooking.
It is tasty I always make rasam like this way instead of plain water can add vegs stock ex-drumstick leaves stock ,etc ,it will be more healthy. Thank you.
thanks samita for sharing the variation. yes that can be done.
Hi dassana!
I have tried many recipes of u and many has turned well. I have learnt a lot from ur blog. Thank you so much
I want to request from u to upload a recipe to make barfi from milk powder coz in my country we rarely can find khoya and its very expensive.
It would be a great help ????
Thank you ????
thanks and welcome fazma. i have noted down your recipe request and will try to add the recipe.
It was really awesome. Thank you for the receipe..
Hi.
First time I made Rasam following your recipe and it turned out great. Tasted exactly like what my mom and granny used to make.
Thanks
thanks for this lovely feedback on rasam recipe. glad to read it. welcome and happy cooking.