Posted in COOKING


Rasam (ரசம்) is basically traditional indian herb soup. Ii is really good for cold.

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Easy Rasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 15 mins    |  Serves: 2


Tamarind – Small gooseberry size
Tomato – 1
#Rasam powder – 1 & 1/2 tsp
Sugar – 1/4 tsp
Turmeric powder – 1/8 tsp
Salt – As needed
Coriander leaves, chopped – 1 tblsp
Curry leaves – 5
To Temper
Ghee/ Oil – 1 tblsp
Mustard – 1 tsp
Red chilli – 2
Jeera – 1 tsp
Curry leaves – 1 sprig
1.Soak tamarind in hot water for 30 mins and extract its juice and keep aside. Make the total water 3 cups. Chop tomatoes roughly. Heat kadai and cook tomatoes in few drops of oil with a pich of salt until soft. Add the tamarind extract, turmeric, torn curry leaves and half the coriander leaves.

2.Bring to boil and add the rasam powder, salt and sugar.(refer note-1 for a tip) Mix well and just bring to boil.Switch off the flame and transfer to the serving bowl. Garnish with coriander leaves.Close immediately (otherwise the aroma will escape ;)).

3.Temper with the items given under ‘To temper’ table in order and add it to the rasam.

  • You can two crushed garlic with skin before switching off the flame. This does a magic and gives a great flavour. Do not add more than two but.
  • Rasam need not boil for long time as it will not be tasty. Just bring to boil, makes it frothy.
  • You can reduce water and add cooked toor dal water or 2-3 tblsp of toor dal. That too gives rasam a different flavour.
  • Sugar in rasam enhances flavour and gives a clear rasam. 

##For those who want to try this recipe if you don’t have rasam powder DON’T WORRY ,there;s simple steps to do it

Rasam powder recipe



Coriander seeds – 3/4 cup
Red chilli (long variety) – 20
Toor dal – 1/4 cup
Channa dal – 1/4 cup
Black pepper – 3 tblsp
Cummin seeds – 3 tblsp
Hing – 1/2 tsp



  1. Dry roast red chilli,hing (if solid. Refer notes), channa dal and toor dal first until dals are golden in colour. Roast in medium flame with constant frying. Transfer to a plate for cooling and then roast coriander seeds and pepper until fragrant.
  2. Once the coriander seeds is roasted well, it lends a great flavour. Now add jeera lastly. Fry until it starts popping. Cool everything completely.
  3. Powder it to a fine powder in a mixer and store in an airtight container.
    • Can be stored for a month if handled properly in an airtight container.
    • If you want you can add turmeric in this powder. 




friendly..epicurean...keep calm and try hard

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