Easy rasam recipe, south Indian staple everyday dish made commonly under 20-30 mins. Learn how to make basic rasam with stepwise photos.
After all the celebrations and goodies that we ate, something simple and comforting is what we want.
Besides, I am always a rasam fan. In fact love simple rasam over the usual sambar. So here’s an easy rasam recipe using the rasam powder I posted earlier.
But you can replace my rasam powder with store bought rasam powder too. Specifically, Aachi or Sakthi rasam powder works best for me.
🥣 How to enjoy?
Hot rasam, hot rice plus ghee – heavenly combination. Yes, my mom used to mix ghee with rasam rice and give which gives a great flavor and taste.
Now a days Aj also liking rasam. So whenever I feel lazy to cook, I just make rasam, a thogayal and potato curry. Simple yet satisfying meal!
This rasam is so easy that even bachelors can also try.
- Add couple of crushed garlic just before switching off the stove. I crush and add with skin. - Highly recommend!
- Dal cooked water or few tablespoon of cooked toor dal.
- Don't have rasam powder? Add sambar powder and ½ teaspoon of black pepper and cumin powdered.
- Add couple of crushed green chillies while boiling. It gives a total different flavor as well as spice.
- For a perfect rasam, the basic rule is, not to boil too much. Especially after adding rasam powder, just bring to boil and switch off stove when frothy.
- Some chefs add cold water as soon as we switch off, to prevent over cooking of rasam powder as it's flavor is best when not cooked much.
- Adding sugar balances the taste as well as makes the rasam clear.
- Garnish well with lots of fresh coriander leaves for great flavor. This is my most important step that I like to follow.
- Add a lavish tempering on the top and mix just before serving. It looks best as well as tastes fresh when we do so.
Easy rasam recipe
- 1 teaspoon Tamarind Small gooseberry size
- 1 Tomato
- 1.5 teaspoon Rasam powder
- ¼ teaspoon Sugar
- ⅛ teaspoon Turmeric powder
- 2 tablespoon Coriander leaves chopped
- 5 Curry leaves
- 1 tblsp Ghee/ Oil
- ½ teaspoon Mustard
- 2 Red chilli
- 1 teaspoon Cumin seeds jeera
- 1 sprig Curry leaves
- Soak tamarind in hot water for 30 mins and extract its juice and keep aside. Make the total water 3 cups. Chop tomatoes roughly.
- Heat kadai and cook tomatoes in few drops of oil with a pinch of salt until soft. Add the tamarind extract, turmeric, torn curry leaves and half the coriander leaves.
- Bring to boil and add the rasam powder, salt and sugar.(refer note-1 for a tip)
- Mix well and just bring to boil.
- Switch off the flame and transfer to the serving bowl. Garnish with coriander leaves. Close immediately (otherwise the aroma will escape ;)).
- Temper with the items given under ‘To temper’ table in order and add it to the rasam.
- You can two crushed garlic with skin before switching off the flame. This does a magic and gives a great flavour. Do not add more than two but.
- Rasam need not boil for long time as it will not be tasty. Just bring to boil, makes it frothy.
- You can reduce water and add cooked toor dal water or 2-3 tablespoon of toor dal. That too gives rasam a different flavour.
- Sugar in rasam enhances flavour and gives a clear rasam.
📸 Step by step photos
1. Soak tamarind in hot water for 30 mins and extract its juice and keep aside. Make the total water 3 cups. Chop tomatoes roughly.
2. Heat kadai and cook tomatoes in few drops of oil with a pinch of salt until soft.
3. Add the tamarind extract, turmeric, torn curry leaves and half the coriander leaves.
4. Bring to boil and add the rasam powder, salt and sugar.(refer note-1 for a tip) Mix well and just bring to boil.
5. Switch off the flame and transfer to the serving bowl. Garnish with coriander leaves.
6. Temper with the items given under ‘To temper’ table in order and add it to the rasam.
Enjoy hot with steaming hot rice and a teaspoon of ghee mixed with it. Goes well with potato curry.