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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 or even along with vegetable sambar.

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

rasam recipe below:

4.69 from 19 votes
rasam recipe made without rasam powder
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rasam recipe | easy rasam recipe 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 course
cuisine: south indian
servings: 3 to 4
calories: 139 kcal
author: dassana amit
ingredients (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 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
rasam recipe | easy rasam recipe 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.

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.

add coriander leaves to rasam recipe

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

easy rasam recipe, rasam recipe, rasam recipes




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Reader Interactions

{ 71 Responses }

  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. Absolute classic, easy to make and this is my first attempt…i am impressed .Effortless and delicious.

  5. 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 🙂 ♡

  9. Tasty to have
    Easy to prepare
    I loved it
    thanks for this recipe. Do add me in the subscription list

  12. 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.

  18. Hi please give me recipes of madrasi style ….. ( Brahmin / ayangar style ). podi – gun powder / tomato chutney / Onion chutney / garlic chutney & more easy sambar
    I like the rasam recipe

    & posting it step by step – picture format – is wonderful !!!

  19. it was so easy osm recipe…. Thnx a lot tht i made it today nd got appreciation too… 🙂 thnx again madam

  20. Made rasam for the 1st time and wow ur reciepe was soooo easy and delicious.. thank you.

  21. This is a great recipe without rasam powder and I reckon it turned out better than the one I make with rasam powder. Rasam is my and hubby’s fav pouring dish and we both loved it!

  22. I tried out this recipe a couple hours ago. And it turned out amazing, to say the least. It has the perfect blend of spice and sourness. Thank you!

  30. Thank you so much for the recipe . It was love at first sip of the rasam .

    I just wanted to ask how much water should I put while making rasam ? I want to make my rasam like a soup .

    • rasam is thin and like a soup. 2 cups water mentioned in the recipe is enough to give a thin consistency. but if you add more, then the flavors and spiciness get diluted. so depending on your taste you can add a bit of more water.

  31. Lovely !! I have bookmarked more than 10 recipes already.. That I do every time I visit your site Dassana..

  33. Hi’ isn’t tamarind bad for your throat, when you are already suffering from cough ? cold is ok but doesnt it harm you when if u have cough . please clarify coz we in north india avoid sour things during cough.
    thanks

    • its tamarind pulp that is used. the tamarind is soaked and then the pulp is extracted. its not like having tamarind directly. everything mixed together with the spices gives a relief to the throat.

  34. Whenever i am asked to cook something new, i turn to ur site. Being new to cooking, i feel i would hve been a disaster in my in-laws kitchen if u were not here to help. Thanks for saving me. Can we make rasam without garlic?