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Rasam Recipe | Easy Rasam Recipe

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.
AuthorSharmilee J

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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