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99 Comments

  1. I’ve been sick with covid and I live in Australia and my mum in Mauritius. She used to make us rasam whenever we were sick but I never really learnt how to make it.

    Today is the worst I’ve been and she called me and said make rasam. I came across your recipe and with the very little energy and concentration i have at the moment, I tried it.

    It is truly just what I needed. It is so perfectly balanced and the combination of sour and spices has been like food to my soul. Thank you.

    Can’t wait to try your other recipes when I am well.5 stars

  2. Hello Sister.

    .Can we use basil pesto or mint pesto in place of tamarind.
    .Your brother.

    Naresh.5 stars

    1. Tamarind is added to make the rasam sour or tart. Basil or mint pesto won’t work. They will bring some herbaceous flavors but not make the rasam tart.

      You can though experiment with the pesto and use fresh lemon juice to bring in sourness in the rasam.

      Add the lemon juice towards the last step when you add coriander leaves. I hope this helps.

  3. What a stunning recipe and so simple to make! As a bachelor living in Philippines, I was struggling so far to find a good rasam that gave me a taste of home. This fantastic rasam that too without any rasam powder (Difficult to get this in this country) was so delicious! My sincere gratitude to you for this lovely recipe. God Bless!5 stars

  4. Just learning to cook veg following your instructions. Thanks for sharing your experience with the recipes.5 stars

  5. 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

  6. 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

  7. 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.

  8. 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.

  9. 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

  10. 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 ….5 stars

  11. 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.

    1. 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.

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

  13. 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 stars

  14. 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.5 stars

  15. 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 !!!4 stars

  16. It was so easy awesome recipe. Thanks a lot that i made it today and got appreciation too 🙂 Thanks again madam.5 stars

  17. 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!5 stars

  18. 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!

  19. 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 .

    1. 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.

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

  21. 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.
    thanks4 stars

    1. 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.

  22. 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?