Rasam

Rasam is a flavorful South Indian soup made with tamarind, tomatoes, and a blend of spices like mustard seeds, cumin, and black pepper. It’s typically served with rice or enjoyed as a comforting, tangy soup to aid digestion. The addition of garlic, curry leaves, and fresh coriander enhances its aromatic taste.

Prep Time: 10 minutes
Cook Time: 25-30 minutes

Total Time
35-40 minutes

Servings: 2-4

Cuisine: Indian
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✦Ingredients ➦Instructions
  • For Tempering
  • 1 tsp Ghee
  • ¼ tsp Fenugreek seeds
  • ½ tsp Small Mustard seeds
  • 2 Sprig Curry leaves
  • 5-6 Button chillies
  • For Rasam Powder
  • 1 tsp Ghee
  • ½ tbsp White Urad Dal
  • ½ tbsp Chana dal
  • 1 ½ tbsp Coriander seeds
  • 1 tbsp Cumin seeds
  • 10-15 Black Peppercorn
  • ¼ tsp Fenugreek seeds
  • 5-6 Dry Red chilli
  • 1 sprig Curry leaves
  • 1 tsp Degi Red chilli powder
  • For Tomato Rasam With Rasam Powder
  • 2 tsp Oil or Sesame oil (Optional)
  • ½ tsp Small Mustard seeds
  • 2 Sprig Curry leaves
  • 2 Dry Red chili, broken into half
  • 2 Garlic cloves, roughly chopped
  • 2 Tomatoes, roughly chopped
  • ½ tsp Turmeric Powder
  • 1 Heaped tbsp Rasam Powder
  • 2 Cups Toor Dal Water
  • 2-3 tsp Tamarind pulp
  • Salt to Taste
  • 2 tsp Jaggery
  • 1 tbsp Coriander leaves, Chopped
  • For Garnish
  • Coriander sprig
    • For Coriander sprig
    1. In a tadka pan, add ghee once the ghee is hot, add fenugreek seeds, and small mustard seeds.
    2. Add curry leaves, button chillies and let it splutter well.
    3. Keep it aside for further use.
    • For Rasam Powder
    1. In a small pan, add ghee once ghee gets hot, add urad dal, chana dal, and saute well.
    2. Now, add coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, dry red chili.
    3. Add black peppercorns, dried red chili and roast everything well.
    4. Once the spices turn fragrant, switch off the flame and transfer it into a bowl, add curry leaves and degi red chili powder and mix everything well.
    5. Transfer the mixture into the grinder jar and grind it into a fine powder and keep it aside for further use.
    • For Tomato Rasam (With Rasam Powder)
    1. In a sauce pot, add oil or sesame oil once it’s hot, add mustard seeds, curry leaves and let it splutter well.
    2. Add dry red chili, garlic cloves, tomato and saute well.
    3. Add turmeric powder, prepared rasam powder and saute on medium flame.
    4. Add toor dal water and mix well. Add tamarind pulp, jaggery and mix well.
    5. Bring it to a boil. Add coriander leaves and mix well.
    6. Once done transfer it into a serving bowl, garnish it with coriander sprig and serve hot with rice.
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