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.
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.
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.
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
Dry roast red chili and methi seeds until slightly aromatic.
Then add cumin & pepper. Dry roast them until methi seeds turn slightly dark in color and aromatic.
- Cool and powder them in a spice blender or mixer jar.
How to make rasam
Heat oil in a pot.
Add mustard, cumin & red chili. Soon they begin to crackle.
- Add garlic, curry leaves and hing.
Saute tomatoes with salt and turmeric until mushy.
Next add the ground powder and saute for 2 minutes.
Pour water, tamarind, jaggery and salt if needed. Stir well and check the salt. If needed add more.
Simmer for 5 minutes after it comes to a boil. Soon It thickens slightly.
Add coriander leaves. Simmer for a minute. Cover and turn off the stove.
- Serve rasam hot with rice.
If you have rasam powder ready then skip roasting and powdering the ingredients mentioned under "To roast and powder. Use rasam powder as desired.
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.
2. Add oil to a hot pot. Add red chili, cumin and mustard.
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.
4. Add 1.5 cups chopped or mashed tomatoes, salt and turmeric.
5. Cover and cook until the tomatoes turn mushy.
6. Add pepper, cumin methi powder. Mix and saute for 2 minutes.
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.
8. Add chopped coriander leaves with stalks. Cover and switch off.
Serve rasam with rice and some papad, stir fry veggies.