Rasam is a warm, tangy, and comforting South Indian soup made with tamarind, tomatoes, spices, and a touch of dal. Known for its digestive properties and immunity-boosting ingredients like garlic and black pepper, rasam is perfect with steamed rice or as a soothing drink on its own. Let’s learn how to make this traditional delight in a simple and authentic way!
🧾 Ingredients
For Rasam:
- 1 medium tomato (chopped or mashed)
- 1/2 lemon-sized tamarind (soaked in 1 cup warm water, juice extracted)
- 2–3 garlic cloves (crushed)
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder (optional)
- Salt to taste
- 2 cups water
For Rasam Powder (or use ready-made):
- 1 tsp coriander seeds
- 1/2 tsp black pepper
- 1/2 tsp cumin seeds
- 1–2 dried red chilies
(Dry roast and grind to a coarse powder)
For Tempering:
- 1 tbsp ghee or oil
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1 pinch asafoetida (hing)
- 6–8 curry leaves
Optional:
- 1/4 cup cooked toor dal (for thicker rasam)
- Fresh coriander leaves (for garnish)
👨🍳 Step-by-Step Instructions
Step 1: Prepare the Rasam Base
- In a pan, add tamarind water, mashed tomato, turmeric, red chili powder, salt, and crushed garlic.
- Bring to a boil, then simmer for 5–7 minutes until raw tamarind smell disappears.
Step 2: Add Rasam Powder
- Add the ground rasam powder (or 1.5 tsp ready-made powder).
- If using cooked toor dal, add it now and adjust consistency with more water.
- Simmer for another 5 minutes. Do not boil too long after adding rasam powder to preserve aroma.
Step 3: Prepare Tempering
- Heat ghee in a small pan.
- Add mustard seeds, cumin seeds, hing, and curry leaves.
- Let it splutter and pour this tempering over the hot rasam.
Step 4: Garnish & Serve
- Garnish with chopped coriander leaves.
- Serve hot with steamed rice or drink it like soup.
🍽️ Serving Suggestions
- With hot rice and a side of papad or potato fry
- As a starter or immunity-boosting drink
- Great for colds, coughs, or when you need something light and comforting
💡 Pro Tips
- Use ripe tomatoes for the best flavor.
- Crushed garlic gives a rustic, authentic flavor.
- For extra depth, add a pinch of jaggery at the end.
- Rasam should never be over-boiled after adding the spice powder.
