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.
If you have ever been to South India, I am sure you would have definitely tried Rasam, as it is one of the most popular dishes in South India and is made in almost every South Indian household.
It is either consumed as a soup or served as a side dish along with South Indian everyday meals.
Traditionally made with Tomatoes, Toor Dal, Kokum, and other basic spices, it has a thin soup-like consistency which makes for a great side dish.
It is popularly served with steamed rice and a dollop of ghee. Believe me, it is the most comforting combination ever for your hectic day!
In this recipe, we are making it along with Tomatoes, Toor Dal, and Rasam powder, which you can make and serve along with your South Indian meal.
What is Rasam?
Also known as Chaaru, Saaru, or Kabir in different parts of South India it is the most basic and essential dish in South Indian meals.
Rasam 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 chilli 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.
Rasam powder is added to make this delicious recipe, where dry spices are roasted and ground into a fine powder.
Nowadays, many Rasam powders are available in the market, but the homemade powder has its own charm and gives this dish a fresh taste.
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.
What are the different types of Rasam?
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 of rasam 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.
Serving Suggestions
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 Rasam 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.
You can serve it as a side dish if you are making a festive South Indian meal along with Sambar, Rice, Thoran, Pachadi, Elai Vadam, and a South Indian sweet dish.
Rasam Idli and Rasam Vada are popular combinations too, which are usually served for breakfast.
How to make it without Rasam powder?
There are many Rasams like Kerala Rasam 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 chillies and grind them along with garlic, ginger and green chillies to use in the Rasam instead of Rasam powder.
How to make it without Lentils?
If you don’t want to add Lentils in your Rasam, then you can just skip adding it.
The consistency of the rasam will be thinner when lentils are not added.
Storage Suggestions
Although fresh rasam tastes the best, you can easily refrigerate the leftovers for 3-4 days.
You can also freeze the rasam in a freezer-safe container for up to 2 months.
Just thaw, heat, and use.
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Step by Step Recipe
To make Tomato Rasam, add the chopped tomatoes, tamarind paste, cooked tuvar dal, garlic and curry leaves in a pan.
Add 2 cups of water and cook the rasam on low heat for 8-10 minutes.
Add rasam powder, crushed black peppercorns, cumin seeds and salt and cook until rasam 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 chillies and let them crackle for a few seconds.
Pour the tempering over the rasam and mix well.
Tomato Rasam Recipe
Rasam is a South Indian dish which is tangy and spicy and can be either served as soup or paired with rice for main course. There are many varieties made in different regions of south India. Here is how to make it.
Ingredients
- 1 cup Tomatoes Chopped
- 2 tsp Tamarind Paste
- 1/4 cup Tuvar Dal Cooked and mashed
- 2-3 cloves Garlic Smashed
- 10-12 Curry Leaves
- 1/2 tsp Black Peppercorn Crushed
- 1 tsp Cumin Seeds Crushed
- 1 tbsp Rasam Powder
- Salt to taste
- 1 tbsp Fresh Coriander Chopped
For tempering
- 1 tbsp Ghee
- 1/2 tsp Mustard Seeds
- 1/4 tsp Hing
- 1 Dry Red Chilli Broken
Instructions
Add the chopped tomatoes, tamarind paste, tuvar dal, garlic and curry leaves in a pan.
Add 2 cups of water and cook the rasam on low heat for 8-10 minutes.
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.
Recipe Notes
Increase or decrease the amount of tomato paste according to the tanginess of the tomatoes.
You can also adjust the amount of black pepper according to your taste.
Did you make this recipe? Let me know!