How to Make Rasam

ras A South Indian soup that is usually eaten with rice, rasam is easy to cook and good for the health as well. A traditional recipe in many south Indian homes, rasam is usually prepared with the juices of tamarind and tomato, plus pepper and other spices.

Lentils and other vegetables can also be added to the soup optionally. Here’s a simple, traditional rasam recipe that you can try at home to make a stimulating thin soup of tomatoes flavored with curry leaves, garlic and pepper. Serve it with another dish, as a starter, or on its own, as a hearty meal.

The ingredients that you’ll require to make rasam include 1 tablespoon of toor dal: (available in any Indian grocery store), 2 cups of tamarind juice, 1 medium tomato, 2 teaspoons of oil, 2 garlic cloves, 5 curry leaves, 2 tablespoons of finely chopped coriander leaves, 1 medium sized red chili, 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, 1 to 1.5 tablespoons of pepper, and salt to taste.


Step 1: Take the toor dal, pepper, cumin and red chili in the jar of your mixer.  Grind thoroughly into a fine powder.

Step 2: Take a medium tomato and mash it. Now add about 2 cups of tamarind juice to the crushed tomato. Mix well.

Step 3: Heat oil in a wok. Once the oil becomes hot, add the mustard seeds. Add cumin when the mustard seeds begin to splutter. Brown the cumin seeds, and then pour the tomato- tamarind juice into the wok. Add turmeric powder, curry leaves, crushed garlic, red chili (split lengthwise) and the rasam powder prepared above. Sprinkle salt according to your taste.

Step 4: Bring the rasam to a boil, and then remove from the stove. Garnish it with coriander leaves.

Step 5: Your delicious rasam is ready to be served. Drink this as a hot soup, or serve with white steamed rice. Enjoy with family and friends.


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