Rasam Recipe

Rasam Recipe | South Indian Rasam Recipe | How to make Rasam Recipe

Rasam Recipe With Step by Step

Rasam is a tangy and flavorsome soup made with tomatoes, spices, tamarind, jaggery tempered with mustard seeds, curry leaves, red chilies etc. Making rasam is very easy and simple. There are many variations of rasam. Recipe of rasam generally includes the use of rasam powder and lentils. However, this recipe of rasam is the simplest of all and doesn’t call for any lentils or powder etc. Rasam can be served as soup, it is very comforting or can be converted into a light meal by serving it with some rice and a side dish.

If you know how to make rasam you will definitely indulge in it during cold and breezy winter evenings. Further it is important to learn how to prepare rasam as it is very helpful in giving relief during cold and flu etc.

A look at the Ingredients for Rasam Recipe

Tomatoes: Use tangy ones for the best results unless you don’t like your soups tangy.

Tamarind and jaggery: These are must for making rasam.

Spices: Few basic spices along with garlic are required for recipe of rasam. I skipped, rather forgot to add turmeric powder. You can add that too.

Ghee: I love to use ghee for making rasam. If you intend to make rasam recipe kerala you should use coconut oil. However, you can also use the regular oil for making rasam.

Tempering: Basic tempering of mustard seeds, curry leaves, dry red chili goes into rasam. Garlic is also added to the tempering and it makes the rasam very flavorful.

A look at the Rasam Preparations

Recipe of rasam calls for a few preparations. A spice mix is prepared by dry roasting black pepper corns, fenugreek seeds, cumin seeds etc. However, to fasten the rasam preparation you can skip this step and add black pepper powder and cumin seeds powder instead.

Generally, the recipe of rasam doesn’t call for dry roasting the tomatoes. But in this recipe tomatoes have been dry roasted and peeled and then chopped. You can directly chop the tomatoes for making rasam. In that case you need to cook the tomatoes in the tempering till these are mushy and soft.

Recipes like the recipe of Rrasam

If you like rasam, you might like sambar. Further you, might also like tamatar dhaniya ka shorba.

How to serve Rasam Recipe?

Serve it hot as soup or with steamed rice for a light dinner.

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2.5 (2 votes)

1.This recipe serves 2 persons.

Rasam Recipe

2.Rasam preparation begins with roasting 2-3 tomatoes. I have used 3 small tomatoes. Roast the tomatoes on the gas flame.

Rasam Recipe

3.Peel off the skin of the tomatoes. Chop the tomatoes fine and keep aside. In case you don’t like tomato chunks in the soup, grind the tomatoes instead of chopping.

Rasam Recipe

4.Next dry roast ½ tsp cumin seeds (jeera), ¼ tsp fenugreek seeds (dana methi), ¼ tsp black pepper corns (sabut kali mirch). Dry roast the spices for a minute or till these are aromatic.

Rasam Recipe

5.Let the spices cool to the room temperature. Grind to make a powder. Keep aside for now.

Rasam Recipe

6.Heat a cooking pan. Add 1 tbsp of ghee. Once the ghee is hot, add ½ tsp of mustard seeds (raie) and let it splutter. Next tear a handful of curry leaves and add. Also add in a broken dry red chili. Cook everything for 30 seconds.

Rasam Recipe

7.Add the chopped tomatoes. Cook for a minute or so.

Rasam Recipe

8.Add the spices mix.

Rasam Recipe

9.Add salt to taste.

Rasam Recipe

10.Cook everything for a couple of minutes. Add 1 and ½ cup of water. Let it simmer till it reaches the desired consistency. Add 1 tbsp of tamarind pulp.

Rasam Recipe

11.Add 1 tsp of jaggery. Cook for 2 minutes.

Rasam Recipe

12.Garnish with chopped coriander leaves. Serve hot. Bon appetite!

Rasam Recipe

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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