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.
📖 Variations
- Add couple of crushed garlic just before switching off the stove. I crush and add with skin. – Highly recommend!
- Dal cooked water or few tbsp of cooked toor dal.
- Don’t have rasam powder? Add sambar powder and ½ tsp of black pepper and cumin powdered.
- 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.
- 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.
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Recipe card
Easy rasam recipe
Ingredients
- 1 tsp Tamarind Small gooseberry size
- 1 Tomato
- 1.5 tsp Rasam powder
- ¼ tsp Sugar
- ⅛ tsp Turmeric powder
- Salt – As needed
- 2 tbsp Coriander leaves chopped
- 5 Curry leaves
To Temper
- 1 tblsp Ghee/ Oil
- ½ tsp Mustard
- 2 Red chilli
- 1 tsp Cumin seeds jeera
- 1 sprig Curry leaves
Instructions
- 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.
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 tbsp 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 tsp of ghee mixed with it. Goes well with potato curry.
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 !
perfect and yummy preparation
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………
It's tempting I like any kind of rasam
Perfect and simple to make rasam…
oh i love rasam!!! more than having it with rice, i love to have it just like that… the bowl looks really tempting…
simple comforting rasam
a tempting pot of rasam and easy to make too.
Delicious n comfort rasam,yum!
flavorful rasam…
looks so delicious. Drooling here 🙂
Delicious tempting rasam and easy to make. Thanks for sharing
on-going event @nandoo's kitchen : Healthy breakfast
Slurrrrping Good!!! I can Live on Rasam for days!!! Such a comfort food!! Aroma escape, yeah me too do the same!!!;)
Adding sugar is only for to get clear rasam.
Adding sugar is only for to get clear rasam.
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.
I always make rasam with freshly ground powder. Must try this way 🙂
Super simple and comforting rasam, won't mind giving it a try on a lazy sunday . Thanks for this easy recipe
comfort in a bowl, rasam looks inviting…crisp n clear pics..nice !
superb recipe…yummy just tried it…thanks Rak
Gonna cook in lyf for the first tym!!! dnt knw wats goin to happen, whether it ll b rasam or black coffee??!!!????
Wow ..Interesting Raks.Looks really good and awesome.
Shobas Delight
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
i tried this recipe…woowww…its awesome:) thank you:)
looks yummy also easy one must try recipe
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.
I made rasam first time it came out very tasty. Thanks for this.
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
Came out very well, though it's my first try, Thankyou
Also please add some asafoetida in tempering and blackpepper powder in rasam in will be more awesome
I love your style of presentation, and I see you are passionate of what you do, good luck!
I'm loving it
thank you for this post
im in africa trying to learn cooking
Can I use tamarind powder instead of raw tamarind
I have no experience using tamarind powder, so I cannot suggest you, really sorry.
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.
Thanks you 🙂