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Rasam recipe without rasam powder | How to make rasam

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Rasam recipe – Easy, needs no rasam powder, no dal. A quick bachelor’s recipe and it is suitable even for babies, if spices are adjusted. 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.
rasam recipe swasthis
Also known as saaru in kannada and chaaru in telugu, it is a most basic and essential dish in an south Indian meal. It 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.

It 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 without rasam powder | How to make rasam

Rasam is a light Indian soup that is made with basic spices, tomatoes and herbs. It 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 easy, homemade, pepper, spicy
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 151 kcal
Author Swasthi

Ingredients (240 ml cup used)

  • 1½ to 2 cups tomatoes chopped
  • ¼ cup coriander leaves with stems chopped
  • 1 tbsp Tamarind (optional, use as needed)
  • ½ to 1 tsp jaggery or sugar (optional)
  • 1 ½ tbsp oil or ghee
  • 1 sprig curry leaves
  • ½ tsp mustard or rai
  • ½ tsp cumin or jeera
  • 1 red chili (broken)
  • 3 to 4 cloves garlic (optional)
  • 1/8 tsp turmeric or haldi
  • 1 tsp jaggery (optional, can use upto 1 tbsp)
  • Salt to taste
  • 2½ to 3 cups water

To roast and powder

  • ¼ tsp fenugreek seeds (meth) use up to ½ tsp
  • ¼ to ½ tsp pepper corn
  • 1½ tsp cumin or jeera

How to make the recipe

Preparation for rasam

  1. Dry roast red chili and methi seeds until slightly aromatic.

  2. Then add cumin & pepper. Dry roast them until methi seeds turn slightly dark in color and aromatic. 

  3. Cool and powder them in a spice blender or mixer jar.

How to make rasam

  1. Heat oil in a pot. 

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

  3. Add garlic, curry leaves and hing.

  4. Saute tomatoes with salt and turmeric until mushy.

  5. Next add the ground powder and saute for 2 minutes.

  6. Pour water, tamarind, jaggery and salt if needed. Stir well and check the salt. If needed add more.

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

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

  9. Serve rasam hot with rice.

Recipe Notes

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 without rasam powder | How to make rasam
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.

rasam recipe

How to make rasam

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 powder these, you can also coarsely crush it in a hand pestle. Set aside.
making spice powder
2. Add oil to a hot pot. Add red chili, cumin and mustard.
cumin mustard for making rasam recipe 02
3. 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.
curry leaves garlic
4. Add 1.5 cups chopped or mashed tomatoes, salt and turmeric.
addition of mashed tomatoes in rasam recipe 04
5. Cover and cook until the tomatoes turn mushy.
cooking tomatoes
6. Add pepper, cumin methi powder. Mix and saute for 2 minutes.
sauteing ground powder for rasam recipe 06
7. Add 2.5 to 3 cups water. Stir and check salt and sour. Add tamarind and little jaggery or sugar if needed and bring it to a boil. Allow to simmer for 5 minutes. Rasam that is done on a low flame tastes good.
addition of water
8. Add chopped coriander leaves with stalks. Cover and switch off.
coriander leaves
Serve rasam with rice and some papad, stir fry veggies.
south indian rasam recipe

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Comments

  7. hi swthi can u share light food that is digestable in monsoon season for my 17months son thanx in advance

    Reply

  10. I am an Engineer. I am busy with my day to day works in field. Though I am busy I tried your recipes many times and items prepared comes out very tasty. Very Outstanding recipe you are providing.

    Reply

    • Hi Anu
      you can make drumstick rasam using the same recipe, just add 1 tbsp each of coriander seeds, chana dal & coconut while roasting the spices. It makes the rasam slightly thicker so add more water as needed. You will have to add drumsticks along with tomatoes. When the tomatoes turn soft, add water and cook further till drumsticks are soft cooked. Add the rasam powder when the drumsticks are cooked completely. Simmer for 3 to 4 mins.
      Other method is just cook tomatoes and drumsticks together and then add rasam powder. Cook for 3 to 4 mins , then do the tadka/ thalimpu

      Reply

  14. Hi swasthi

    As a South Indian, I knew how to make rasam, but mine is always missing the flavor. Yesterday I tried yours it came out so well with lots of flavors, I am very happy and so thankful to you

    Reply

    • Hi and welcome Swathi,
      Yes you can give this to your baby, skip using red chilli. If your baby has constipation avoid pepper powder. Just mash the rice very well to smooth, then pour the rasam. You can also add any steamed veggies like carrots, potato, pumpkin, sweet potato. Avoid potato for dinner. Mash the veggies together with rice. You can also make rasam using this another rasam recipe

      Reply