rasam recipe

Rasam is a light South Indian traditional soup made with basic spices, ripe tomatoes, tamarind and herbs. It is very soothing to the tummy and helps in digestion. This Hotel style Rasam is served with rice but can also be enjoyed as a soup.

Rasam Recipe | South Indian Hotel Style

turmeric

salt

water

Tamarind ((optional, use as needed) or lemon juice)

jaggery (or sugar (or as needed))

coriander leaves (with stems chopped finely)

mustard seeds

cumin seeds ((jeera))

red chili ((broken) (less spicy kind))

curry leaves

hing ((asafoetida))

garlic (crushed (optional))

fenugreek seeds ((methi seeds))

pepper corn ((black pepper))

red chili (optional (use less spicy kind))

Add ¼ teaspoon methi seeds and 1 dried red chilli to a small pan and begin to dry roast them on a low to medium heat.

When the seeds turn light golden, then add 1½ teaspoon cumin seeds &amp; ¼ to ½ teaspoon pepper corn. Roast them briefly until the seeds begin to smell good. Turn off the heat.

Cool &amp; add this to a grinder or spice jar or mortar pestle. Grind them to a fine powder.

Heat oil or ghee in a pot. Add mustard seeds, cumin seeds &amp; red chili.

When they begin to splutter, add 3 to 4 crushed garlic, 1 sprig curry leaves and a pinch of hing.

Saute well for a minute till the leaves turn crisp.

Tempering

Add tomatoes, salt and turmeric. Saute until the tomatoes breakdown, become mushy &amp; soft.

Then add the ground spice powder. Saute for 2 to 3 minutes. The spice powder must begin to smell good.

Next pour water. Add tamarind and jaggery. Bring this to a boil.

Then simmer for 5 minutes after it comes to a boil.  Soon It thickens slightly.

Stir well and take little rasam in a tablespoon. Cool this and taste test. Add more salt, jaggery or tamarind to adjust the taste. I make it sweet, sour &amp; hot.

Add chopped coriander leaves. Simmer for a minute. Cover and turn off the stove.

Serve rasam hot with rice or as a soup.

How To Make Rasam

Me too, Jade! I'm so thankful for Swasthi and her website :)

This has been my go-to rasam recipe for years. Soooo good, especially with the homemade masala.
Several months ago, I could've sworn I read that chana dal could be added to the homemade masala that is dry roasted, so I tried it out and loved the recipe even more (I liked that the chana dal yielded a slightly thicker rasam). The next time I referenced the recipe, I didn't find the mention and to this day I have no idea how I got that tip (this page hadn't been updated either—I checked the revision date!). So delicious, I always double the recipe for more.

I am an American woman married to a South Indian man. Every single recipie I have made from this website he has loved!!! Thank you so much for sharing!

Just made for the first time ,  thanks for sharing brilliant recipe. very tasty indeed 😋

Mafe it so many times like other recipes from your blog and they are simply fail proof. Can blindly trust any recipe you share. Thank you I feel confident in my cooking because of you and your tips.

Thank you 😍for your recipes😋@tips😌❤️😍

Came out great , I blanched and peeled the tomatoes, also added some thinly sliced onions

I just made this and was exactly right. Took me to India!  I made no substitutions. Thanks for this recipe!

My fave recipe including the rasam masala from scratch. I usually love all your recipes as coming from Udupi this is very close to home and heart.

Hi Swasthi! I’ve made this for my family 6 or 7 times now. Everyone adores it, kids and adults alike! I can’t reliably source tamarind, so I use lemon. Tonight I tossed in some chopped cauliflower and carrots that were looking sad in the veggie drawer. Absolutely wonderful! Thanks for the recipe!

Delicious soup. I use chicken broth and maybe 5 cups. And I use both tamarind and lemon. Love it.

https://www.youtube.com/watch?v=315Ftf-kPgs

Rasam is a basic soup from South Indian cuisine.
Get the complete recipe here: https://www.indianhealthyrecipes.com/tomato-rasam-recipe/

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