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Adjust Servings:
Ingredients for Rasam
1 tamarind – lime sized
1 finely chopped tomato
1 green chile
¼ tsp Turmeric powder
3 cups water
2 tbsp oil
½ tsp Mustard seeds
7 curry leaves
½ tsp asafetida powder
1 handful chopped coriander leaves
salt to taste
Ingredients for Rasam Powder
3 tsp black peppercorns
2 tsp cumin seeds
½ tsp Coriander seeds
1 tsp toor dal
1-2 red chillis
3-4 garlic cloves--crushed
3 curry leaves


  • Veg
  • 50 mins
  • Serves 5
  • Easy


  • Ingredients for Rasam

  • Ingredients for Rasam Powder

How to make Rasam

  1. Grind rasampowder ingredients to make a course powder.
  2. Soak tamarind in 1 cup of warm water to extract the tamarind juice.
    Note: This should take about 5 minutes.
  3. Heat oil in a large pan and roast the mustard seeds and curry leaves.
  4. Add the rasam powder, chopped tomato, and crushed green chiles.
  5. Cook over high heat until the tomatoes are cooked through and the spices become aromatic.
  6. Add tamarind juice, asafoetida, chopped coriander leaves, turmeric powder, salt, and 3 cups of water.
  7. Switch the heat off just before the rasam reaches a boil. You will see it foaming.
  8. Keep covered until ready to serve.
  9. Enjoy! 

Serve your rasamas a warm soup, or pair it with plain white rice and paapad for the best results. Enjoy your rasam on the go by keeping it piping hot in a insulated airtight storage containers  


In Tamil, the word rasam refers to “juice” and “taste,” which means it could refer to any juice. However, it has come to most commonly refer to this soup prepared with either tomato or tamarind juice.

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