rasam recipe

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.

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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.

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

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.

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More Rasam recipes

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.


4.79 from 32 votes
This rasam is sour, spicy and is warming to the palette
rasam recipe, easy rasam recipe
Author:Dassana Amit
Prep Time:30 mins
Cook Time:20 mins
Total Time:50 mins
Course:main course
Cuisine:south indian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)


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



  • 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.

NUTRITION INFO (approximate values)

Nutrition Facts
Amount Per Serving
Calories 139 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 796mg35%
Potassium 299mg9%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 5g6%
Protein 2g4%
Vitamin A 780IU16%
Vitamin C 115.8mg140%
Calcium 62mg6%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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84 comments/reviews

  1. 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.5 stars

  2. 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!5 stars

  3. 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.

  4. 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 ????

  5. 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.