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4.5 from 8 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.
Prep Time5 mins
Cook Time5 mins
Soak time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 3


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

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


  • 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.
  • 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.
  • 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!



  • 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.