Instant rasam without dal, 10 minute rasam

Instant rasam without dal. This instant version of rasam is so flavorful, just 10 minutes required to make it. With quick video & step by step photos.

I posted this rasam several years ago in my Instagram stories . In fact, it was a super hit. Many of my friends and followers tried it immediately and sent me the feedback, that much easy recipe! It turns out perfect even for beginners as well.

I make this always and never able to post it. Fed up with myself, I posted once in my stories. Even then, I did not post soon, it took this much time. Since today the menu is keerai, kept rasam in my menu to keep it simple. It's a Monday as well, so justification done.

Thought of sharing this with a short video, just to show how quickly this instant rasam without dal can be done, best of all, under 10 minutes.

Actually the tamarind soaking is for 10 to 15 mins, but if you have the tamarind extract in hand ready, then it does the justification for the title Instant rasam or 10 minutes rasam.

Infact, what my mom does is, even leave the tamarind as such in rasam and she says as the rasam gets over, we can top it with hot water, as well as, mix it and we can have more rasam. The rasam will be so clear too.

Top tips

How this rasam is the clear?

I never like to mash the tomatoes in the rasam. You know tomatoes turn soft when it is kept in hot water for a couple of minutes itself. So I always add as chopped tomatoes. So that the tomato can be taken out and had while eating.

This keeps the rasam also clear. One more important aspect is the rasam powder is just crushed coarsely. So this makes rasam clear as well as the crushed rasam powder is so flavorful.

Should I crush using only mortar and pestle?

I like to use mortar & pestle whenever I make this rasam because it's interesting to do so and I feel crushing imparts different flavour than grinding.

But you can always do the same in mixie. Just 2 pulses, do not grind finely. Otherwise everything will be over-powering. Especially the garlic.

Never let the rasam boil! It should just about to start boiling and froth on the top. Switch off the stove.

Summary

Firstly, have 1 cup of tamarind extract ready. Meanwhile, crush - 1 tablespoon of coriander seeds, ¾ tablespoon of black pepper, 1 teaspoon of cumin seeds, 7 green chillies (adjust according to your spice level) together, coarsely. Lastly add 7 garlic cloves and give it another crush. Add the crushed rasam powder to tamarind extract, along with 2 cups water, salt, ¼ teaspoon sugar (secret ingredient), ⅛ teaspoon of asafoetida, chopped tomatoes and turmeric. Mix and start heating. When about to boil, switch off and do the tempering. Finish by garnishing lavishly with coriander leaves and few torn curry leaves.

Variations

Red chillies can be used for green chillies and this rasam can be made without garlic too.

Storage/ Shelf life

Leftover stays good for couple of days in fridge. Or use within a day in counter top.

Serving suggestion

My way: Have some over cooked rice/ soft cooked rice. It should be hot. Mash it well with a ladle or if you could handle the heat, can mash with your hands. Add a teaspoon of homemade ghee. Add rasam so that it's not too runny, not too thick like paste. It should have the consistency of bisi bele bath. Finish before it cools down.

Sounds bliss isn't it? Well, this is how my mom used to feed us 🤗🥰

Step by step photos

1. You can use 1 tablespoon of readymade tamarind paste and skip tamarind juice extraction.
2. Or, soak 1 tablespoon (big gooseberry size) of tamarind in ½ cup hot water for 10 to 15 mins. Mash well with hands and strain the tamarind juice with hands. Add ½ more cup of water to the tamarind again, and extract the juice completely from the tamarind. Discard the fibre.
   
3. In a mortar pestle or mixie, place 1 tablespoon of coriander seeds, ¾ tablespoon of black pepper, 1 teaspoon of cumin seeds and 7 green chillies.
   
4. Crush coarsely. Top it with 7 garlic flakes. Crush roughly.
   
5. Add this crushed rasam powder to tamarind extract. Top it with 2 more cups of water. Add enough salt, ¼ teaspoon of sugar, ⅛ teaspoon of asafoetida powder and turmeric. Tip in the tomatoes.
   
6. Start heating over stove top. It will start to boil and become frothy. Do not let it boil, just switch off the flame. Temper with 2 teaspoon ghee, ½ teaspoon mustard, 1 teaspoon cumin seeds and few torn curry leaves.
   
7. Mix to rasam. Garnish with a generous amount of coriander leaves and few torn curry leaves. Instant rasam without dal ready under 10 mins!
   

Serve with hot rice, potato curry or simply appalam.

Recipe card

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5 from 12 votes

Instant rasam without dal

Instant rasam without dal. This instant version of rasam is so flavorful, just 10 minutes required to make it. With quick video & step by step photos.

Course Main Course

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Soak time 10 minutes minutes

Total Time 20 minutes minutes

Author Raks Anand

Servings 3

1x2x3x

Cup measurements

Ingredients

• 1 tablespoon Tamarind
• 1 Tomato chopped
• 3 cups Water divided
• ¼ teaspoon Sugar
• ⅛ teaspoon Asafoetida
• ⅛ teaspoon Turmeric powder
• Salt

For rasam powder

• 1 tablespoon Coriander seeds
• ¾ tablespoon Black pepper
• 1 teaspoon Cumin seeds
• 7 Green chillies I used smaller ones, so reduce to 5 if you want mild spice
• 7 Garlic flakes

To temper

• 2 teaspoon ghee
• ½ teaspoon Mustard
• 1 teaspoon Cumin seeds
• 1 Sprig Curry leaves

Instructions

• You can use 1 tablespoon of readymade tamarind paste and skip tamarind juice extraction.
• Or, soak 1 tablespoon (big gooseberry size) of tamarind in ½ cup hot water for 10 to 15 mins firstly.
• After that, mash well with hands and strain the tamarind juice with hands. Add ½ more cup of water to the tamarind again, and extract the juice completely from the tamarind. Discard the fiber.
• In a mortar pestle or mixie, place 1 tablespoon of coriander seeds, ¾ tablespoon of black pepper, 1 teaspoon of cumin seeds and 7 green chillies. Crush coarsely.
• Top it with 7 garlic flakes. Crush roughly.
• Add this crushed rasam powder to tamarind extract. Top it with 2 more cups of water. Tip in the tomato.
• Add enough salt, ¼ teaspoon of sugar, ⅛ teaspoon of asafoetida powder and turmeric.
• Start heating over stove top. It will start to boil and become frothy.
• Do not let it boil, just switch off the flame. Temper with 2 teaspoon ghee, ½ teaspoon mustard, 1 teaspoon cumin seeds and few torn curry leaves.
• Mix to rasam. Garnish with a generous amount of coriander leaves and few torn curry leaves. Instant rasam without dal ready under 10 mins!

Video

Notes

• I used bullet chillies. Please reduce if you use larger chilli. You can use as less as 5. Not less than that.
• Season well with salt, otherwise it will taste too tangy or spicy.
• Never let the rasam until it comes to rolling boil. It will make the rasam taste different.

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