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Rasam Recipe / South Indian Rasam

Written By Angela Steffi on Monday, October 17, 2016 | 9:12:00 PM

Rasam is a traditional south Indian recipe which is very popular in the state of Tamil Nadu. Rasam is a kind of soup which has a sour and tangy taste made with tamarind extract, some spices and tomatoes. In this recipe we are going to make rasam without rasam powder.There are lots of variations you can make,very popular among them are paruppu rasam, Pepper Rasam and tomato rasam .This is a traditional method of making rasam recipe which is made with hand ground spices and tastes heavenly.I am guarantee you that this rasam tastes lot better than the one we make with rasam powder. A cup of rasam on a cold weather makes us feel relaxing and refreshing.
This rasam is served in all south Indian weddings and functions after a heavy meal and helps in digestion. 

How to make Rasam Recipe

Serving Size                  : 4 people

Preparation Time        : 10 minutes

Cooking Time              : 10 minutes
Difficulty: Spice Level:


For Crushing
1 tspCumin Seeds
1 tsp Pepper corns
5 Garlic

For Rasam
1 Tbsp Oil
1/4 tsp  Mustard Seeds
1/4 tsp  Turmeric Powder
1/4 tsp   Asafoetida / Hing /Kaayam
Dry red chilies
fewCurry leaves
2 Tomatoes

Lemon Sized Tamarind (soaked in water) 

Salt to taste 

Coriander leaves

Cooking Method

Step 1) In a mortar and pestle crush Pepper corns, Cumin seeds,  Garlic pods and keep it aside.You can also use a blender to grind but traditionally the spices are crushed using hands.


Step 2) In a kadai heat oil and for tempering add mustard seeds, Asafoetida, Turmeric powder, dry red chilies ,curry leaves and saute it for few seconds.Then add the crushed pepper - garlic mixture from step 1 and saute if for a minute


Step 3) Then mash 2 tomatoes with your hands or in a blender,do not make into a paste ,there should be some tomato chunks in the rasam.Add the mashed tomato to the kadai and again saute it for a minute.


Step 4) Once the tomatoes turns soft add tamarind extract, soak a small ball of tamarind (Lemon sized) in water for 10-15 minutes and extract the juice and discard the small chunks. Add salt to taste and if the rasam tastes too sour then add more water to it and bring the entire thing to a boil.


Step 5) Once you see one or two bubbles add a hand full of chopped coriander leaves and again wait for a bubble to appear, once you see bubbles here and there turn off the heat and serve hot. Do not allow it to boil for a long time, rasam will not taste good.


That's it our delicious rasam recipe without rasam powder is ready to be served with rice and If you are fond of non-veg then the best company is Chicken Ghee Roast or Mutton Ghee Roast and a simple potato fry with rice tastes heavenly with is delicious home made rasam

About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).


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