Rasam is a spiced South Indian soup often served with rice. Rasam is a South Indian staple for lunch in meals to aid digestion. This rasam recipe needs no rasam powder very easy and quick to make and tastes delicious. Learn to make Rasam with step by step pictures and video.
Rasam is traditionally made with tamarind and tomato as main ingredients sometimes dal is also used. Each house hold has different variations in making rasam, it is one of the staple in South Indian homes. Do try this comforting rasam and enjoy!
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About Rasam
Rasam is a South Indian traditional soup made using tamarind, tomato, garlic, herbs and spices for tempering. The word ‘rasam’ means juice in tamil and telugu and it can be any juice. A South Indian meals in incomplete without rasam in the menu. This rasam recipe needs no rasam powder, made instant and quickly.
Rasam is very popular in South Indian cuisine and is a part of meals to aid in digestion. Rasam is also known as Chaaru in Telugu and Saaru in Kannada. Rasam is commonly served with rice and vegetable side dish but it can be served as a soup too.
Rasam is one of the basic and most essential part of South Indian meals. There are so many varieties of rasam like Lemon rasam, Tamarind rasam, Pepper rasam, Tomato rasam, Pineapple rasam, Beetroot rasam etc. This is the classic and basic version of rasam recipe that I have shared here.
Rasam Video
There is a saying that the one who can make a perfect rasam is a great cook. As a newly married I used to struggle to make rasam then amma gave tips and after months of trying I too made rasam that tastes so good.
It takes time and practice to cook rasam. Rasam is easy to prepare but a bit tricky to get that perfect balance of taste. Rasam should never be boiled just when it starts to bubble it should be turned off.
Nothing can be more comforting than a cup of hot rasam on a chill day. Rasam is such a comforting and healthy soup which aids in digestion. And that is one of the main reasons why rasam is included in full meals. Rasam rice is one of the first foods introduced to babies too.
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Rasam Ingredients
- Tamarind – Measure tamarind in a measuring cup tightly packed. Pick the speck and seeds and discard them before soaking.
- Tomato – Tomatoes add a tangy taste and flavor to rasam.
- Jaggery – Jaggery gives a balance in taste sop do not skip it.
- Cumin seeds, Pepper – Cumin and pepper forms the base for any rasam and greatly helps in digestion.
- Tempering – A basic tempering is made using mustard seeds, hing and curry leaves.
- Garlic – Garlic gives a great flavor to rasam. Crushing and adding enhances the taste.
- Coriander leaves – Rasam is incomplete without coriander leaves, so use generously.
How to make Rasam Step by Step
1.Soak 1 lemon sized tamarind in 1 cup water.
2.Crush it well and set aside. Squeeze well to extract pulp.
3.Crush 7 small sized garlic using hand mortar and pestle and Set aside.
4.To a mixer jar add 1 teaspoon cumin seeds, 1 teaspoon pepper, around 5 curry leaves, 1 red chili.
5.Grind it to a coarse mixture and set aside.
6.Take 2 small sized tomatoes in a mixer.
7.Grind it coarsely and set aside.
8.Add it to a sauce pan.
9.Strain and add tamarind pulp.
10.Add 1 cup water to mixer and to it.
11.Boil it for 5-7 minutes until raw smell leaves. Switch off and set aside.
12.To a pan add 1 tablespoon oil heat it – add 1 teaspoon mustard seeds let it splutter. Then add 1/4 teaspoon hing, few curry leaves and 1 green chili.
13.Add crushed garlic along with prepared spice powder.
14.Saute for a minute.
15.Add tomato tamarind water.
16.Add salt to taste.
17.Add 1 teaspoon jaggery powder.
18.Add around 2 cups water, adjust accordingly.
19.Now keep the flame in low and let it start to boil.
20.When it starts to froth and boil add 2 tablespoon coriander leaves.
21.Switch off and close tightly with a lid to lock the flavor.
Simple and tasty rasam is ready.
Expert Tips
- Do not boil rasam always switch off when rasam starts to froth and boil.
- If adding ready made tamarind paste add 1 teaspoon paste to 1/2 cup warm water and mix it well.
- You can even crush tomatoes with your hands to have chunky tomato pieces in the rasam.
- Jaggery gives a good balance in taste so do not skip it.
- If you want to use rasam powder then skip grinding the spices part and add 1 and 1/2 teaspoon rasam powder.
- Adjust tamarind and jaggery according to your taste preference.
- You can prepare the tempering in ghee too.
Serving & Storage
Serve rasam with rice and vegetables curry or stir fry. Rasam can be served an appetizer or soup too. It keeps well in fridge for 2 days.
FAQS
1.Is rasam healthy?
Yes rasam is healthy a good aid in digestion and a best immune booster. It helps in relieving from cold and cough too.
2.What does rasam taste like?
Rasam is spiced, tangy and slightly sour packed with spices flavor. Rasam is more like a soup with a perfect balance of sour, spice and tanginess.
3.How long does rasam stay good?
Rasam stays good in the fridge for about 2-3 days.
4.Can I use ready made rasam powder?
Yes you can use ready made rasam powder, in that case skip the grinding part and add 1.5 teaspoon rasam powder for the above recipe.
5.Can I skip jaggery?
Yes you can skip jaggery but it gives a great balanced taste.
If you have any more questions about this Rasam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Rasam Recipe | Easy Rasam Recipe
Ingredients
- 1 lemon sized tamarind
- water as needed
- 6 small garlic
- 2 medium sized tomatoes
- salt to taste
- 1 teaspoon jaggery powder
- 2 tablespoon coriander leaves
To grind :
- 1 teaspoon cumin seeds
- 1 teaspoon pepper
- around 5 curry leaves
- 1 red chili
To temper:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1/4 teaspoon hing
- few curry leaves
- 1 green chili
Instructions
- Soak 1 lemon sized tamarind in 1 cup water.
- Crush it well and set aside. Squeeze well to extract pulp.
- Crush 7 small sized garlic using hand mortar and pestle and Set aside.
- To a mixer jar add 1 teaspoon cumin seeds, 1 teaspoon pepper, around 5 curry leaves, 1 red chili.
- Grind it to a coarse mixture and set aside.
- Take 2 medium sized tomatoes in a mixer.
- Grind it coarsely and set aside.
- Add it to a sauce pan.
- Strain and add tamarind pulp.
- Add 1 cup water to mixer and to it.
- Boil it for 5-7 minutes until raw smell leaves. Switch off and set aside.
- To a pan add 1 tablespoon oil heat it – add 1 teaspoon mustard seeds let it splutter. Then add 1/4 teaspoon hing, few curry leaves and 1 green chili.
- Add crushed garlic along with prepared spice powder.
- Saute for a minute.
- Add tomato tamarind water.
- Add salt to taste.
- Add 1 teaspoon jaggery powder.
- Add around 2 cups water, adjust accordingly.
- Now keep the flame in low and let it start to boil.
- When it starts to froth and boil add 2 tablespoon coriander leaves.
- Switch off and close tightly with a lid to lock the flavor.
- Simple and tasty rasam is ready.
Video
Notes
- Do not boil rasam always switch off when rasam starts to froth and boil.
- If adding ready made tamarind paste add 1 teaspoon paste to 1/2 cup warm water and mix it well.
- You can even crush tomatoes with your hands to have chunky tomato pieces in the rasam.
- Jaggery gives a good balance in taste so do not skip it.
- If you want to use rasam powder then skip grinding the spices part and add 1 and 1/2 teaspoon rasam powder.
- Adjust tamarind and jaggery according to your taste preference.
- You can prepare the tempering in ghee too.
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