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4.80 from 15 votes

Easy rasam recipe

Easy rasam recipe, south Indian staple everyday dish made commonly under 20-30 mins. Learn how to make basic rasam with stepwise photos.
Prep Time5 mins
Cook Time15 mins
Soaking time30 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • 1 teaspoon Tamarind Small gooseberry size
  • 1 Tomato
  • 1.5 teaspoon Rasam powder
  • ¼ teaspoon Sugar
  • teaspoon Turmeric powder
  • Salt - As needed
  • 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


  • 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.