Rasam
An authentic vegetarian recipe from Tamil Nadu, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
40g Tamarind
80g Toor dal (split pigeon peas), cooked
150g Tomatoes, chopped
6piece Garlic cloves, crushed
8g Black pepper, coarsely crushed
6g Cumin seeds
3piece Dried red chillies
20piece Curry leaves
4g Mustard seeds
1g Asafoetida (hing)
3g Turmeric powder
10g Rasam powder
15g Fresh coriander leaves
20ml Ghee
8g Salt
600ml Water
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak tamarind in 200 ml warm water for 15 minutes. Squeeze and extract the pulp, discarding fibres and seeds.
Click to mark as complete
In a pot, combine tamarind extract with chopped tomatoes, crushed garlic, turmeric powder, and salt. Add 400 ml water and bring to a boil.
Click to mark as complete
Simmer on medium heat for 8–10 minutes until the tomatoes are completely soft and the raw tamarind smell is gone.
Click to mark as complete
Whisk the cooked toor dal with a little water until smooth. Add it to the simmering rasam and stir well.
Click to mark as complete
Add rasam powder and crushed black pepper. Stir and simmer for 3–4 minutes. The rasam should be thin and watery, not thick like a curry.
Click to mark as complete
Taste and adjust salt and tamarind. The rasam should be tangy, peppery, and slightly spicy.
Click to mark as complete
Prepare the tempering: heat ghee in a small pan. Add mustard seeds and let them splutter. Add dried red chillies, curry leaves, cumin seeds, and asafoetida. Fry for 30 seconds.
Click to mark as complete
Pour the tempering into the rasam immediately and stir.
Click to mark as complete
Garnish with fresh coriander leaves. Serve hot as a soup, or pour over steamed rice.
Click to mark as complete
Chef's Tips
Rasam should be thin and watery — it is a digestive soup, not a thick curry. Do not reduce it too much.
Freshly crushed black pepper is the defining spice of rasam; pre-ground pepper loses its pungency and aroma.
Adding cooked toor dal gives the rasam body and a subtle earthiness without making it thick.
Rasam is traditionally served as the second course in a South Indian meal, poured over rice after sambar.
About This Dish
Rasam is a traditional vegetarian dish from Tamil Nadu, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Rasam should be thin and watery — it is a digestive soup, not a thick curry. Do not reduce it too much. - Freshly crushed black pepper is the defining spice of rasam; pre-ground pepper loses its pungency and aroma. - Adding cooked toor dal gives the rasam body and a subtle earthiness without making it thick. - Rasam is traditionally served as the second course in a South Indian meal, poured over rice after sambar.
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy