Rasam Recipe (South Indian)

rasam served with a steel spoon in a blue rimmed white bowl placed on a jute mat

4.92 from 73 votes

Rasam is a tangy South Indian preparation made with a broth of tamarind, tomatoes, and spices, tempered with mustard seeds, curry leaves, and dried red chilies. It has a sharp, warming flavor and a thin, soupy consistency. It can be served with steamed rice or enjoyed on its own as a light broth. This version is made without rasam powder and lentils.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Side Dish

Cuisine: South Indian

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 124kcal

Author: Dassana Amit

Ingredients

Main ingredients

1 lemon sized tamarind - approx 1 tablespoon tightly packed seedless tamarind (imli)
½ cup warm or hot water - for soaking tamarind
½ cup chopped tomatoes or 1 medium-sized tomato
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 to 3 tablespoons chopped coriander leaves (cilantro)
2 tablespoons oil - gingelly oil (raw sesame oil) or any neutral oil
salt as required

Spices to be ground

3 teaspoons cumin seeds
2 teaspoons black peppercorns
6 to 7 garlic cloves (medium-sized) - roughly chopped

US Customary - Metric

Instructions

Preparation

Soak the tamarind in 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 until the red chilies deepen their color.
Fry on a low flame so that the spices don't burn.
Than add the tomatoes and saute until 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 entire rasam come to a gentle simmer uncovered on low heat.
Then turn off the heat and add chopped coriander leaves.
Serve rasam hot as a soup or with steamed rice.

Video

Notes

Fresh spice flavor: For the best aroma, crush the cumin seeds, black pepper and garlic fresh just before making the rasam.
Simmer gently: After adding the tamarind water, let the rasam simmer gently on low heat. Avoid boiling it for too long.
Adjust sourness: The tanginess of tamarind can vary. Taste and adjust with a little more tamarind water or salt if needed.
Add coriander at the end: Add chopped coriander leaves only after turning off the heat to retain its fresh flavor.
Make Ahead and Storage: Store leftovers in the refrigerator for up to 1 to 2 days. Reheat gently before serving.

Tamarind Substitutes

Lime or lemon juice: The sour taste of tamarind is different from lime or lemon, but you can still use them. Add 1 to 2 tablespoons of lime or lemon juice after the rasam finishes simmering. Adjust the quantity depending on the sourness you prefer.
Tamarind paste: Mix about 1 teaspoon tamarind paste with warm water and use it in place of tamarind pulp. If it tastes less tangy, you can add a little more.

Nutrition