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rasam recipe, easy rasam recipe

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

4.74 from 15 votes
total time:
50minutes

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.

easy rasam recipe, rasam recipe, rasam recipes

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 or even along with vegetable sambar.

if you are looking for more rasam varieties then do check:

rasam recipe

4.74 from 15 votes
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
rasam recipe, easy rasam recipe
Course:main course
Cuisine:south indian
Servings:3 to 4
Calories:139kcal

INGREDIENTS FOR rasam recipe

(1 CUP = 250 ML)

main ingredients for rasam recipe

  • 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 rasam recipe

preparation for rasam recipe

  • 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 recipe

  • 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.
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preparation to make rasam recipe

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

soak tamarind for rasam recipe

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

tamarind for rasam recipe

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.

rasam powder for rasam recipe

making rasam recipe

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.

tempering for rasam recipe

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

preparing rasam recipe

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

spices to make rasam recipe

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

tamarind pulp for rasam recipe

8. let the rasam come to a gentle boil.

making rasam recipe

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

rasam recipe

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

easy rasam recipe, rasam recipe, rasam recipes


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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74 comments/reviews

  1. 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

  2. Thank u for this easy method.before I was adding coriander powder and little of red chilly powder .and tried this one today and tastes good and simple to drink hot ….

  3. Hello there,

    If we are using tamarind puree, how much do you put in. Thanks for this recipe. It looks great and i cant wait to try it.

    • Welcome Deavi. You can add 2 to 3 teaspoon. Add more if you want more sour taste. I never use tamarind puree. I soak tamarind in water and then squeeze it to get the pulp.

  4. I am pregnant and wanted to have rasam since a long time. But due to nausea and weakness i didn’t bother to make it also didn’t have any rasam powder on my hands. Tried it for the first time.. and my my.. its so comforting. Will be making it more often. Thank you 🙂 ♡

  5. I have tried this recipe and it is absolutely spot on. Tasted just like the rasam my Anglo Indian granny used to make. Thanks for the pictures, they help to understand the recipe better.

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