Rasam on any day – Mild & Refreshing!

Rasam Recipe: Rasam is a dish that any South Indian women would prefer to make on a day when they want to have a lighter meal, on a day when someone in the family is caught with cold, on a day when there’s no vegetable to make curry, on a day when they invite guess – in addition to the main course, and on a day when they want to spend less time in the kitchen… So it’s literally any day or everyday.

Rasam is so simple, aromatic, mild & refreshing that its traditionally given at the end of the meal along with steamed rice. It gives that final touch of satisfaction to any vegetarian as well non vegetarian meal.

Just varying few ingredients & the method of preparation, we could make wide rasam varieties. Here is a simple rasam recipe without using rasam powder that you could make on any day.


Big gooseberry sized tamarind
2 medium sized tomatoes
Handful of coriander leaves
7-8 garlic pods
1 red chilly
1 green chilly
1/4 tspn turmeric powder
1 tspn pepper cummin powder
1 stalk of curry leaves
Pinch of hing
Salt to taste


  1. Take 1 cup water in a vessels. Add the tomatoes and let it boil until the tomatoes’ skin crack. Switch off the stove. Add the tamarind and keep aside. Let it cool off.
  2. When the water is completely cooled, mash the tomatoes and tamarind together. Filter it and take the tomato tamarind extract separately in a vessel
  3. Take some of the tomato skin and inner flesh part that’s filtered and add it back to the extract for better rasam texture.
  4. Pound the garlic, half of coriander leaves using a mortar&pestle. Keep aside.
  5. Add 1 cup water, salt, turmeric powder, pepper cumin powder to the tamarind tomato extract and heat in low flame.
  6. Sideby, prepare the tempering – heat 2 tblspn oil in a pan. Add the mustard seeds to splutter. Then add the red chilly, curry leaves, green chilly,pounded garlic & coriander leaves, hing and sauté for half a minute.
  7. Add this tempering to the tamarind tomato extract that’s getting heated.
  8.  Now keep in medium flame and cook with closed lid for 7-10 minutes until you see froth on the surface of the rasam.
  9. When theres tiny bubbles amidst the froth on the rasam. Switch off the rasam
  10. At this stage add the remaining coriander leaves and close the lid.


Happy Cooking!

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