Rasam Recipe
Rasam is more than just a dish—it’s a tradition, a comfort food, and a staple of South Indian cuisine that has been savored for generations. Whether you’re nursing a cold, craving something spicy and tangy, or simply want to enjoy a soothing bowl of rice, rasam is the answer.
What is Rasam?
Rasam is a thin, spicy South Indian soup made with tamarind juice, tomatoes, lentils (sometimes optional), and a special blend of spices called rasam powder. It’s typically eaten mixed with rice or sipped like a soup. Each region—and household!—has its own take on rasam, making it a dish full of variety and character.
Ingredients Commonly Found in Rasam
- Tamarind pulp – Gives rasam its signature tanginess.
- Tomatoes – Adds body and fresh flavor.
- Black pepper & cumin seeds – For heat and aroma.
- Garlic & curry leaves – Essential for that traditional touch.
- Mustard seeds – Used in tempering for a nutty punch.
- Turmeric, asafoetida (hing) – For color and digestion.
- Toor dal (optional) – Adds a mild thickness and protein.
Types of Rasam
- Tomato Rasam – The classic! Bright and tangy with a peppery finish.
- Lemon Rasam – Fresh and citrusy, added at the end for zest.
- Garlic Rasam – Perfect when you’re under the weather.
- Pineapple Rasam – A sweet and spicy twist for festive meals.
- Pepper Rasam (Milagu Rasam) – The ultimate remedy for colds.
- Mysore Rasam – Richer and thicker, usually includes coconut and dal.
Simple Tomato Rasam Recipe
Ingredients:
- 1 medium tomato, chopped
- 1 tbsp tamarind pulp (or a small lemon-sized tamarind soaked)
- 1 tsp rasam powder
- 1/2 tsp black pepper (freshly ground)
- 1/2 tsp cumin seeds
- 2 garlic cloves, crushed
- A few curry leaves
- A pinch of turmeric
- Salt to taste
- 1/4 tsp asafoetida
- 1 tsp mustard seeds
- 1 tsp ghee or oil
- Fresh coriander for garnish
- 2 cups water
Instructions:
- In a pan, add tomatoes, tamarind pulp, turmeric, crushed garlic, and salt. Add 2 cups water and bring to a boil.
- Add rasam powder, pepper, cumin, and simmer for 10 minutes.
- In a separate tadka pan, heat ghee. Add mustard seeds, hing, and curry leaves. Let them splutter.
- Pour this tempering into the rasam and garnish with chopped coriander.
- Serve hot with rice or sip it like a comforting soup.
Why You’ll Love Rasam
- Great for digestion
- Immunity-boosting (thanks to garlic, pepper, cumin)
- Quick and easy – Done in under 30 minutes
- Naturally vegan and gluten-free
Rasam is one of those dishes that grows on you with every spoonful. It’s humble, nutritious, and deeply satisfying. Whether you make it spicy and peppery, sweet and fruity, or sour and tangy, rasam will always be a bowl of joy waiting to warm you up from the inside.
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