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Rasam recipe without rasam powder | How to make rasam

By swasthi , on February 10, 2019, 70 Comments

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Rasam recipe – Simple, easy & quick recipe to make delicious rasam at home. This South Indian rasam recipe needs no rasam powder & no dal. Rasam means “juice” in tamil and telugu. It can mean any juice, but in south Indian cuisine Rasam is a thin soup made with tamarind, tomatoes and other spices like mustard, cumin and pepper.

Also known as saaru in kannada and chaaru in telugu, rasam is a most basic and essential dish in an south Indian meal. Rasam is commonly served with plain rice and a veg side dish. But it can also be had as a soup.

I make this when I have no rasam powder in hand or in a hurry. It tastes almost like the one we get with a south Indian meal in any restaurant. Slightly tangy and flavorful from cumin, pepper powder and garlic. This is so simple that even bachelors can make it. This rasam is also suitable to babies & toddlers if spices are adjusted.

Rasam is good to have when one has cold or stomach problems. Stick on to the ingredients mentioned in the recipe and use red ripe tomatoes. It can be refrigerated and consumed within 2 days. It can be accompanied with rice and any simple vegetable stir fry like potato fry, sweet potato fry, yam fry, carrot fry.

There are so many ways a rasam can be made. For more varieties check
Tomato rasam
Tamarind rasam – without tomato
Lemon rasam

You may also like to check this Rasam powder recipe.

South Indian rasam recipe

rasam recipe

Rasam recipe

Rasam recipe - a light Indian soup that is made with basic spices, tomatoes and herbs. South Indian rasam is very soothing to the tummy and helps in digestion. It is served with rice but can also be enjoyed as a soup.

Print
Course Side
Cuisine South Indian
Keyword authentic, easy, homemade, pepper, spicy
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 to 4
Calories 151 kcal
Author Swasthi

Ingredients (240 ml cup used)

Ingredients for rasam recipe

  • 2 to 3 medium tomatoes or (1 to 1½ cups) chopped or pureed
  • 1/8 tsp turmeric
  • Salt to taste
  • 2½ to 3 cups water
  • 1 tsp Tamarind (optional, use as needed) or lemon juice
  • 1 tbsp jaggery or sugar (or as needed)
  • ¼ cup coriander leaves with stems chopped

for tempering or seasoning rasam

  • 1 ½ tbsp oil or ghee
  • ½ tsp mustard or rai
  • ½ tsp cumin or jeera
  • 1 dried red chili (broken) (less spicy kind)
  • 1 sprig curry leaves
  • 1 pinch hing or asafoetida
  • 3 to 4 cloves garlic crushed (optional)

To roast and powder

  • ¼ tsp fenugreek seeds or methi seeds
  • ¼ to ½ tsp pepper corn
  • 1½ tsp cumin or jeera
  • 1 small dried red chili optional (use less spicy kind)

How to make the recipe

  1. To a pan add cumin, pepper, methi seeds & red chilli. Fry on a low to medium heat until aromatic. Cool & add this to a blender jar. Make a fine powder of the spices. 

Tempering to make rasam recipe

  1. Heat oil or ghee in a pot. 

  2. Add mustard, cumin & red chili. Soon they begin to crackle.

  3. Then add garlic, curry leaves and hing. Saute well for a minute till the leaves turn crisp.

How to make rasam recipe

  1. Add tomatoes with salt and turmeric. Saute until mushy & soft.

  2. When the tomatoes turn completely soft, then add the ground spice powder and saute for 2 to 3 minutes. The spice powder must begin to smell good.

  3. Next pour water, tamarind, jaggery and salt if needed. Stir well and check the salt. If needed add more.

  4. Simmer for 5 minutes after it comes to a boil.  Soon It thickens slightly.

  5. Add coriander leaves. Simmer for a minute. Cover and turn off the stove.

  6. Serve rasam hot with rice or as a soup

Recipe Video

Video of rasam recipe

Recipe Notes

Feel free to use more jaggery & tamarind as needed. I usually make rasam that tastes sour, sweet & spicy.

If you have rasam powder ready then skip roasting and powdering the ingredients mentioned under "To roast and powder. Use rasam powder as desired.

Nutrition Facts
Rasam recipe
Amount Per Serving
Calories 151 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 333mg 14%
Potassium 816mg 23%
Total Carbohydrates 26g 9%
Dietary Fiber 5g 20%
Sugars 15g
Protein 5g 10%
Vitamin A 14.5%
Vitamin C 80%
Calcium 10.5%
Iron 27.2%
* Percent Daily Values are based on a 2000 calorie diet.

Preparation for rasam recipe

1. Dry roast ¼ tsp methi seeds & one red chilli until methi turns slightly aromatic. Then add 1.5 tsp cumin and ¼ to ½ tsp pepper corn. Roast all of them until methi seeds turn slightly dark in color and aromatic. If making for baby skip red chili and use less pepper. Cool and add to a blender jar.
roasting spices to make rasam powder
2. You can also coarsely crush it in a hand pestle. Set aside. You can also skip this roasting part & just powder the spices directly but the aroma is great when roasted.
make a fine powder of spices to make rasam recipe
3. Add oil to a hot pot. Add red chili, cumin and mustard.
crackle cumin mustard in oil to make rasam recipe
4. When they begin to splutter, add 3 to 4 crushed garlic, 1 sprig curry leaves and then hing. Saute well until the leaves turn crisp.
fry garlic curry leaves to make rasam recipe

How to make rasam recipe

5. Add 1 to 1.5 cups chopped or mashed tomatoes or pureed. Sprinkle salt and turmeric.
adding tomatoes to make rasam recipe
6. Cover and cook or saute until the tomatoes turn mushy.
cook tomatoes to mushy to make rasam recipe
7. Add spice powder or rasam powder from step 1.
adding rasam powder to pot


8. Mix and saute for 2 to 3 minutes. The spice powder must smell good.
saute tomato with spice powder to make rasam recipe
9. Pour 2.5 to 3 cups water. Add tamarind.
add tamarind water to make rasam
10. Add little jaggery or sugar if needed and bring it to a boil. Add more salt and jaggery as needed.
add jaggery to make rasam recipe
11. Allow to simmer for 5 minutes. Stir and check salt and sour. Rasam that is done on a low flame tastes good.
simmer rasam until flavorful

12. Add chopped coriander leaves with stalks. Cover and switch off.
adding coriander leaves to rasam
Serve rasam with rice and some papad, stir fry veggies.
rasam recipe
rasam recipe

rasam recipe swasthis

Filed Under: Andhra recipes, Popular Indian recipes, Recipes, South Indian Recipes, Veg recipes

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About swasthi

I’m Swasthi shreekanth. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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Comments

  1. Deepna T says

    January 11, 2019 at 10:51 am

    I have never made rasam from scratch, i have always used powder. I was excited to try this & It turned out very good. I made a puree of the tomato instead of cutting them. Thank you for the recipe. It feels good to eat it when you know what has exactly gone into your dish 🙂

    Reply
    • swasthi says

      January 11, 2019 at 2:41 pm

      Hi Deepna
      You are welcome. So glad to know you liked the rasam. Thank you so much for the comment.

      Reply
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