Go Back
+ servings
Print Recipe
4.60 from 10 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 minutes
Cook Time5 minutes
Soak time10 minutes
Total Time20 minutes
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

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.