Rasam recipe

A SouthIndian meals would be incomplete without this rasam.  The recipe mentioned here is without rasam powder. Its the plain rasam recipe. I often make this recipe at home and its loved by all. It can be taken as it is when we have cold or cough or some digestive problems.



Tamarind – 1 small lemon size ball

Tomato – 4 (medium sized)

Coriander leaves – 2 tbsp (chopped)

For grinding:

Whole black pepper – 1 tbsp

Cumin seeds – 1 tbsp

Garlic cloves – 6 to 7 nos

Green chilli – 1

Turmeric powder – 1tsp

Curry leaves – 2 sprigs

For tempering:

Mustard seeds & Split urad dhal – 1 tbsp (both mixed)

Fenugreek seeds (Methi seeds) – 1 tsp

Dry red chilli- 1 no

Asafoetida – 1 tsp

Oil – 1 tbsp

Salt – to taste

Water – 3 cups


  1. Soak the tamarind in ½ cup warm water for 20 to 30 mins.
  2. Squeeze the pulp from tamarind and keep aside.
  3. Squeeze the tomatoes using your hand or a mixer jar and keep this also aside.
  4. In a mixer jar or a coffee grinder, add whole black pepper, cumin seeds, curry leaves, green chilli, garlic cloves and turmeric powder. ( Reserve 4 or 5 curry leaves for tempering)
  5. Crush all the above ingredients (mentioned in point no.4) to a coarse mixture.
  6. Now, In a bowl add the tamarind pulp, tomato pulp, coarsely powdered mixture, salt and water. Mix them well and keep the rasam mixture aside.
  7. Now just taste and check for salt and sourness.
  8. In a kadai, heat the oil. Add the mustard seeds, split urad dhal. After mustard seeds splutter , the add the methi seeds, red chilli, asafoetida powder and curry leaves.
  9. Fry all these ingredients for a minute. Now pour the Rasam mixture in to the kadai.
  10. Once the rasam starts to boil, switch of the flame.
  11. Add 2 tbsp of coriander leaves for garnish
  12. Now plain rasam recipe is ready to be served with steamed rice or as a soup.


  • Donot allow the rasam to boil too much as It will give a bitter taste to rasam and will spoil it.
  • Choose tomatoes that are pulpy so that it can be easily made in to pulp using your hand. My mom usually makes tomato pulp by hand ( it gives a unique taste) . I make pulp both by mixer grinder or sometimes by hand.
  • Sourness can be adjusted as per your wish. If you want a tangy rasam, add more tamarind. If mild, reduce it.


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