South Indian Style Rasam
Recipe type: soup
Cuisine: South Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
South Indian Style Rasam - This rasam is made with the tomatoes, it is spicy and tangy in taste and you can have rasan with plain rice, vada or just as a soup too.
  • Tomato: 2 pieces crushed
  • Tamarind: 30 gram
  • Rasam powder: 1 tablespoon
  • Dry red chili: 1 piece
  • Curry leaves: 5 leaves
  • Water: 2 cups
  • Coriander leaves: 1/2 cup chopped
  • Pinch of asafoetida (hing)
  • Salt to taste
To make rasam with rasam powder
  1. Soak the tamarind in the water for about half an hour and strain out the pulp.
  2. Chop the tomato and roughly blend the tomato. Note: don’t make fine puree of the tomato.
  3. In a pan heat oil and add asafoetida (hing), dry chili, curry leaves and add the roughly blended tomatoes, let the tomato cook for about 5 min and then add rasam powder, salt and water and again cook for about 10 min. Sprinkle some fresh coriander leaves (cilantro) on top.
Alternate way of making rasam without rasam powder
  1. In case you dont find the rasam powder not to worry there is the alternate way to make rasam powder. “If there's will there's a way” ; )
  2. Take 3-4 dry red chili, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, ½ teaspoon black pepper, 1 teaspoon chana dal, 2-3 cloves, 1 teaspoon methi seeds dry roast all the ingredients and put it in the mixture and make a fine powder.
  3. Note If you are using home made rasam powder in rasam, then in oil add the paste of 1 big garlic clove and 1 tablespoon of the above home made rasam powder.
If you are making the rasam powder at home, the leftover rasam powder can be stored in an air tight container for about a month.
Recipe by WeRecipes at