Rasam is a South Indian dish that is tangy and spicy and can be either served as a soup or paired with rice for the main course. There are many varieties of this dish made in different regions of south India. Here is how to make it.
Here are some more variations, that you can make for your everyday meals – Beetroot Rasam, Pepper Rasam, Raw Mango Rasam, and Kerala Rasam.
About This Recipe
Also known as Chaaru, Saaru, or Kabir in different parts of South India, rasam is the most basic and essential dish in South Indian meals.
It is prepared using kokum or tamarind juice as the base, which gives it that tangy flavor.
Along with this, other ingredients such as tomato and spices are also added to it.
A tadka of ghee/oil, mustard seeds, thing, and red dry chili is given at the end, which enhances its taste even more.
In some recipes, Toor and other dals are also added along with some vegetables to make it more healthy and nutritious.
Every region in South Indian has its own recipe and it tastes differently because of the use of local ingredients and the different style of cooking.
This Dish is,
- Easy To Make
- Perfect for Winters
- A great cure for cold
- A great side dish
- A great accompaniment with Rice
Tomato – Tomato, the star ingredient adds a nice tangy-sweet taste to this Rasam, which makes it even more delicious.
Toor Dal – Every household makes it differently. While some add Toor Dal, some just make it with Tomatoes. I like to add Toor Dal, as it adds a great texture and even makes it more nutritious.
Tamarind – This is a must ingredient in Rasam, as it adds that much-needed tanginess to it.
Rasam Powder – Every Rasam gets its real taste from this Rasam Powder which makes it unique from other similar recipes. I like to make my Powder at home and store, but if you have less time on your hand you can even use the store-bought powder.
Tempering – In the end, this is tempered with mustard seeds, hing, and dry red chilies which enhances its taste even more.
Other Ingredients – Other than these, we will need garlic, curry leaves, crushed black peppercorns, cumin seeds, fresh coriander, and salt.
Step by Step Recipe
Add the chopped tomatoes, tamarind paste, cooked tuvar dal, garlic, and curry leaves in a pan.
Add 2 cups of water and cook on low heat for 8-10 minutes.
Now add rasam powder, crushed black peppercorns, cumin seeds, and salt and cook until it comes to a gentle boil.
Now add coriander and remove the pan from heat.
Heat ghee for tempering in a pan.
Once the ghee is hot, add mustard seeds, hing, and dry red chilies and let them crackle for a few seconds.
Pour the tempering over the rasam and mix well.
Frequently Asked Questions
There are many types of Rasam recipes that you can make for your everyday meals.
Each region in South India, be it Kerala, Karnataka, Tamil Nadu, Andhra Pradesh, or any coastal area, has its own recipe and tastes different too.
Some of the popular variations that you can make in your kitchen for your everyday meals are Kerala, Andhra, Pepper, Tomato, Milagu, Lemon, Mysore, Paruppu, Kollu, Poondu, Garlic, Kalyana, Jeera, Thuthuvalai, Bele, Puli, Beetroot Rasam, etc.
You can add your choice of fruits and vegetables to make these delectable, easy, and comforting Rasam recipes.
For example, you can make a Pineapple or Mango Rasam, when the fruit is in season.
There are many Rasams like the Kerala version which is made without the use of Rasam Powder.
You can just dry roast the spices such as fenugreek seeds, coriander seeds, cumin seeds, black peppercorns, dry red chilies and grind them along with garlic, ginger and green chilies instead of the powder.
If you don’t want to add Lentils in your Rasam, then you can just skip adding it. The consistency will be thinner when lentils are not added.
¾ cup Coriander Seeds
2 tbsp Cumin Seeds
¼ cup Toor Dal
¼ cup Chana Dal
1 tsp Peppercorns
5-6 Dry Red Chillies
1 tsp Fenugreek Seeds
1 Sprig Curry Leaves
Firstly, heat oil in a pan. Add Toor Dal, Chana Dal, and dry roast them on low heat till the Dal changes the color and leaves a nice aroma. Add it into an empty plate.
Next, add in coriander seeds and dry red chilies and dry roast them till they turn crisp. Take them out on the same plate.
In the same pan, add fenugreek seeds, cumin seeds, and black peppercorn. Roast them on low heat for about 2 minutes and take them out on the same plate.
Add a little oil in the pan and add curry leaves. Fry them till they are crisp and then add it to the plate.
Let this mixture cool down.
Once it cools down, add everything in a blender along with hing and grind into a fine powder. Store in a clean glass jar.
If you do not have Tamarind, you can replace this Ingredient with Lemon Juice, to add that much needed tangy taste in the rasam.
It can be had on its own as a soup. It is a great recipe for winters or even a better recipe if you are suffering from cold, fever, stomach problems, or generally feeling sick.
You can serve it along with white steamed rice and a dollop of ghee or Curd Rice.
This is the most comforting and satisfying meal you can make on a busy day, as it is quick to make and delicious to eat.
You can also serve Podi of your choice along with Rasam Rice.
Rasam Idli and Rasam Vada are popular combinations too, which are usually served for breakfast.
Although fresh rasam tastes the best, you can easily refrigerate the leftovers for 3-4 days.
You can also freeze it in a freezer-safe container for up to 2 months. Just thaw, heat, and use.
You might also like
Tomato Rasam Recipe
- 1 cup Tomatoes (Chopped)
- 2 tsp Tamarind Paste
- ¼ cup Tuvar Dal (Cooked and mashed)
- 2-3 cloves Garlic (Smashed)
- 10-12 Curry Leaves
- ½ tsp Black Peppercorn (Crushed)
- 1 tsp Cumin Seeds (Crushed)
- 1 tbsp Rasam Powder
- Salt to taste
- 1 tbsp Fresh Coriander (Chopped)
- 1 tbsp Ghee
- ½ tsp Mustard Seeds
- ¼ tsp Hing
- 1 Dry Red Chilli (Broken)
- Add the chopped tomatoes, tamarind paste, tuvar dal, garlic and curry leaves in a pan.
- Add 2 cups of water and cook on low heat for 8-10 minutes.
- Now add rasam powder, crushed black peppercorns, cumin seeds and salt and cook until rasam comes to a gentle boil.
- Add coriander and remove the pan from heat.
- Heat ghee for tempering in a pan.
- Once the ghee is hot, add mustard seeds, hing and dry red chillies and let them crackle for a few seconds.
- Pour the tempering over the rasam and mix well.
- Serve hot.