Easy rasam recipe made the South Indian way using tamarind, tomato and rasam powder. Light, comforting and ready under 30 minutes, this everyday rasam is perfect when you want something simple. Beginner friendly too.
After festive cooking or rich meals, rasam is a staple most South Indian homes turn to. Make it on days when you want a no-fuss satisfying meal.
Check out my Tomato rasam and this easy 10 minutes rasam in this website.
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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 recipe using the rasam powder I posted earlier.
But you can replace my pre made rasam powder with store bought rasam powder too. Specifically, MTR, Aachi or Sakthi rasam powder works best for me.
What is rasam?
Rasam is one of those comforting staples most South Indian households make regularly, especially after festive meals or rich food. This aromatic soup, also known as saaru or chaaru in different regions, is simple yet packed with flavor. The combination of tamarind water, tomato, herbs and freshly ground spices gives a fresh flavor that instantly feels soothing and satisfying.
Though every home has its own version, the base usually begins with tamarind pulp, tomato and a spice powder made using pepper, red chilli, coriander seeds and teaspoon cumin seeds. Some also like adding garlic for making garlic rasam, especially during cold or cough. The tempering plays an important role too. A tablespoon oil heated over medium flame with teaspoon mustard seeds, cumin, curry leaves, a pinch of asafoetida and few fenugreek seeds creates the signature aroma when they pop in hot oil.
The key to a good rasam is cooking it gently. Once mixed with warm water, teaspoon turmeric and the prepared spice mix, always simmer on low heat and allow only a gentle boil. Over boiling changes the essence and freshness of the rasam completely. Finally, lots of coriander leaves and a little lemon juice added at the end lifts the entire flavor beautifully.
Why I love this?
- Light & easy to digest
- Helps stimulate appetite after heavy food
- Naturally comforting & warm
- Made with spices that support digestion
Easy Rasam Ingredients
Here are the ingredients needed to make easy rasam.
- Tamarind - Base for rasam, provides sourness
- Tomato - Adds a round mild sweetness and body
- Rasam powder - I used my own, but you can use store bought as well
- Turmeric powder - For it's goodness and colour
- Coriander leaves - Lends perfect flavour profile for the rasam
- Curry leaves - Adds flavour while tempering
- Sugar - Gives balanced taste
- Oil for tempering
Please check my Recipe card below for full list and quantities.
Step by step photos
1. Firstly, soak tamarind in hot water for 30 mins and extract its juice and keep aside. Make the total liquid 3 cups (including the tamarind juice). Chop tomatoes roughly.
2. Heat pan/ kadai and cook tomatoes in few drops of oil with a pinch of salt until soft.
3. Then add the tamarind extract, turmeric, few 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 the remaining coriander leaves.
6. Then heat a pan with oil and splutter mustard seeds, followed by the other ingredients under 'To temper' in order - Torn red chili, cumin seeds and curry leaves.
Enjoy hot with steaming hot rice and a teaspoon of ghee mixed with it. Goes well with potato curry as side dish.
Serving suggestion
Hot rasam, hot rice plus ghee - heavenly combination. Yes, my mom used to mix with rasam rice and give which gives a great flavor and taste. She smashes the rice hot and then add a drizzle of homemade ghee and rasam. Mostly it will be pepper rasam.
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.
Top tips
If you taste the rasam, it should be slightly more salty and spicy, so that when mixed with rice, it will be alright. So adjust the salt and spice level accordingly.
You can also add a pinch of hing in this rasam since we do not use garlic or anything for flavour.
Substitutions & Variations
- Add couple of crushed garlic cloves just before switching off the stove. I crush and add with skin. - Highly recommend!
- Add generous asafoetida while boiling and then while tempering.
- Dal cooked water or few tablespoon of cooked toor dal (Cooked lentils - Split pigeon pea).
- Don't have rasam powder? Add sambar powder and crushed black pepper , cumin and coriander seeds if desired.
- Add couple of crushed green chillies while boiling. It gives a total different flavor as well as spice.
My notes
- 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. This works especially when you use whole spices freshly.
- 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.
Pairing Suggestions
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Troubleshooting
Something missing? - If you have a feel something is missing, it must be salt. Adjust salt to fix.
Too sour - Add a little hot water, rasam powder, a pinch of sugar and salt to balance.
Too spicy - Add tamarind or tomato and salt accordingly to balance. Dilute if needed.
No flavour? - Finish with few fresh, torn curry leaves and fresh coriander leaves.
FAQ
You can make your instant version, check here, by grinding whole spices freshly.
Main ingredients for rasam are:
Tamarind
Rasam powder - Pepper, Cumin
Tomato
Salt, spices
Do not boil rasam too much after adding rasam powder. Do not powder the rasam powder too fine. It should be coarsely ground.
Storage
You can store the leftover in refrigerator. Reheat gently without boiling and add more tempering or coriander for fresh aroma.
I have heard from my mom that, in early days in her childhood, my grandmother used to add tamarind as such and mash it and make more rasam as needed when in joint family. Her village style rasam is the best I have heard and it is clearest consistency, yet tastiest, not bland.
Recipe card
Easy Rasam Recipe | South Indian Everyday Rasam
Ingredients
- 1 teaspoon Tamarind Small gooseberry size
- 1 Tomato
- 1.5 teaspoon Rasam powder
- ¼ teaspoon Sugar
- ⅛ teaspoon Turmeric powder
- Salt
- 2 tablespoon Coriander leaves chopped
- 5 Curry leaves
To Temper
- 1 tblsp Ghee/ Oil
- ½ teaspoon Mustard
- 2 Red chilli
- 1 teaspoon Cumin seeds jeera
- 1 sprig Curry leaves
Instructions
- Firstly, soak tamarind in hot water for 30 mins and extract its juice and keep aside. Make the total liquid 3 cups (including the tamarind juice). Chop tomatoes roughly.
- Heat pan/ kadai and cook tomatoes in few drops of oil with a pinch of salt until soft.
- Then add the tamarind extract, turmeric, few 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 the remaining coriander leaves.
- Then heat a pan with ghee/ oil and splutter mustard, followed by the other ingredients under 'To temper' in order - Torn red chilli, cumin seeds and curry leaves.
Notes
- 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.
AparnaRajeshkumar says
Thats a comforting one! Before pouring the rasam ,amma use to say smash the rice so that it will be tasty ! so ghee + Rasam + smashed rice 🙂 heavenly combination !
Ivy says
Made it just now as feeling unwell. Turned out delicious. Enjoying a cup now and will have with rice.
I added more garlic and turmeric for therapeutic value.
Thanks for the recipe.
Will make with dal next time when I’m more organised.
Raks Anand says
Thank you so much for taking time to leave your feedback 🙂
Shama Nagarajan says
perfect and yummy preparation
pragathi gade says
Hi raeshwari garu.........
Im gng to try this rasam for todays dinner ......
A small suggestion frm my side would be please do post some baby food also.........
BAGIRATHI DEVI says
It's tempting I like any kind of rasam
Happys Cook says
Perfect and simple to make rasam...
Rafeeda AR says
oh i love rasam!!! more than having it with rice, i love to have it just like that... the bowl looks really tempting...
Veena Theagarajan says
simple comforting rasam
dassana says
a tempting pot of rasam and easy to make too.
Premas Culinary says
Delicious n comfort rasam,yum!
Gayathri Ramanan says
flavorful rasam...
divya says
looks so delicious. Drooling here 🙂
nandoos Kitchen says
Delicious tempting rasam and easy to make. Thanks for sharing
on-going event @nandoo's kitchen : Healthy breakfast
Priya Srinivasan says
Slurrrrping Good!!! I can Live on Rasam for days!!! Such a comfort food!! Aroma escape, yeah me too do the same!!!;)
vasantha says
Adding sugar is only for to get clear rasam.
vasantha says
Adding sugar is only for to get clear rasam.
Janani says
Yummy mouth watering one raks love it any time. I am a big time rasam lover I have been trying ur ras powder version and very happy with the result ur excellent in cooking.
CHITRA says
I always make rasam with freshly ground powder. Must try this way 🙂
jeyashri suresh says
Super simple and comforting rasam, won't mind giving it a try on a lazy sunday . Thanks for this easy recipe
Sangeetha M says
comfort in a bowl, rasam looks inviting...crisp n clear pics..nice !
prabha says
superb recipe...yummy just tried it...thanks Rak
HarisH says
Gonna cook in lyf for the first tym!!! dnt knw wats goin to happen, whether it ll b rasam or black coffee??!!!????
Shobana Vijay says
Wow ..Interesting Raks.Looks really good and awesome.
Shobas Delight
Ruccumani Balakrishnan says
Yummi, rasam rak
thanks for this rasam recipe its tasty and my family liked very much.
I tried you paar boid rice murrku too comes very well,
rucks
monicka says
i tried this recipe...woowww...its awesome:) thank you:)
baskar says
looks yummy also easy one must try recipe
manpreet26 says
Hi Raks,
I am relatively unfamiliar with South Indian delicacies. Would you please excuse me if I ask you the amount of water used in a typical rasam like this? Thanks a lot.
Pooja says
I made rasam first time it came out very tasty. Thanks for this.
BloggerOne says
I am a big fan of your website. Hope you never stop posting. I have revived long forgotten recipes through your website
Warm regards
Priya
Anonymous says
Came out very well, though it's my first try, Thankyou
karthik says
Also please add some asafoetida in tempering and blackpepper powder in rasam in will be more awesome
Srini Sadhu says
I love your style of presentation, and I see you are passionate of what you do, good luck!
Ruccumani Balakrishnan says
I'm loving it
ravi says
thank you for this post
im in africa trying to learn cooking
Shaira says
Can I use tamarind powder instead of raw tamarind
Raks Anand says
I have no experience using tamarind powder, so I cannot suggest you, really sorry.
Vandana says
I made the Rasam Powder first from your recipe and then went on to make the rasam. Outstanding results. Thank you for making life yummier and easier.
Raks Anand says
Thanks you 🙂
Pinky says
Nice recipe
Raks Anand says
Thank you!