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 a 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
- 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
- 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.
- 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.