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This particular Rasam recipe takes its basic elements from South Indian cuisine and uses the vital ingredient “Tamarind” which is used in a vast amount of Tamil dishes. When coupled with hot spicy Rasam Powder and fresh ingredients, its taste is utterly divine. In a traditional South Indian meal, Rasam follows the Sambar and followed by Curd. Called by different names as Rasam in Tamil, Saaru in Kannada, Chaaru in Telugu, Rasam is more like a soup which improves digestion, relieves colds, sore throats, loss of appetite and lots more.
At Amma`s place, our meal on most days consisted of Sambar or Kuzhambu, Rasam, Thayir/Yogurt with Vegetables stir fry. Rasam was a must even if others were not made. Appa was very particular about having rasam everyday and it was prepared fresh each day. He relishes the rasam Amma makes and always said we sisters never came close to her. Today`s recipe is the regular Rasam amma made on most days, although she made different varieties like Lemon Rasam, Mysore Rasam, Pineapple Rasam and Pudina Rasam to name a few.

  1. Medium lime sized tamarind
  2. 1 tomato
  3. 3 teaspoon rasam powder
  4. 4 cups paruppu thani/diluted toor dhal water ( see tips below)
  5. 4 to 5 garlic
  6. 2 green chillies
  7. a handful finely chopped cilantro
  8. few finely chopped curry leaves
  9. 1/2 teaspoon mustard
  10. 1/2 teaspoon cumin
  11. 2 to 3 fenugreek
  12. a pinch asafoetida
  13. salt to taste
  14. 2 red chillies ( optional )

  1. Soak the tamarind in water and extract the pulp.
  2. Cook the tomato, when cool peel the skin and set aside.
  3. Gently smash the garlic ( do not make a paste, just a gentle pat so as to open them. Do not peel the skin)
  4. Combine the tamarind extract, paruppu thani//diluted dhal water, garlic, green chillies, cilantro, curry leaves, tomato and salt to taste. Gently squeeze with your hands the ingredients to combine well and to bring the flavors of the fresh ingredients.
  5. Add the Rasam powder and mix well. 
  6. Bring this rasam to a boil in in a kadai which can hold the prepared rasam. Remove from fire just when it starts to boil.
  7. Heat a teaspoon of oil, season with mustard, cumin, fenugreek and asafoetida. Add the seasoning to the rasam.
Serve with rice or have it as a soup to relieve cold and congestion.
Ingredients for Rasam
Tamarind Extract
Paruppu Thaani/ Dhal Water
020 Rasam combined with all the ingredients

TIPS: I normally cook about a 1/2 cup of Toor dhal with 1/4 teaspoon turmeric powder for Sambar and when cooked, I add about 4 cups of water to the dhal. The dhal settles down leaving a clear soup on top. I then use the clear soup to make Rasam.
I cook the tomato separately along with the dhal in the pressure cooker. When cool, remove the skin and use for Rasam. A nice gentle squeeze of the ingredients is a must to get a nice flavorful Rasam (this is where, lies the secret  to Amma`s rasam~there is some magic in her hands I guess).
Seasoning at the end is optional. You can season in a kadai and then add the combined rasam and bring to a boil. Amma insisted seasoning at the end. 
Follow the recipe for rasam powder here.

Rasam 2


  1. I love rasaoms but hardly make them . Wish i had that bicket ;-) slurp.

  2. First Class Pic!!
    Love the Bucket Very Much!

    When you posted Rasam powder recipe, was wondering where is the rasam pic. Now the pic will make me to try ur Rasam Powder!

  3. Nice presentation, I liked the vessel, it looks more authentic. I prepare rasam the same way, though I add the seasoning initially. You have a very impressing blog with beautiful recipes and photographs, loved browsing through some:)

  4. All time fav and comforting recipe. Awesome photography and looks like a pro.
    Tips are very informative.

  5. Clicking rasam is not that easy atleast for me...u have done justice to it...Lovely clicks...not a big fan of rasam though :)

  6. My comforting food..lovely clicks..

  7. I can feel poondu rasam in my house. The photos look yum.

  8. I love rasam but I am hopeless at making them.. like you said, our moms have some magic in their hands :)
    love the first picture!

  9. love love love rasam. but only knew how to prepare it with tomatoes. this one is new and gonna try this soon. between love your yellow bucket...

  10. Delicious!! I love rasam - it is so tasty and healthy.

  11. Rasam looks so great in that cute bucket. Nice recipe to follow. :)

  12. rasam looks yummy..if have rice and poriyal what a delicious meal it would be..
    i always prefer to prepare it because it really good for digestion and also taste too good with any other combos..
    nice pic and the bucket full of rasam ,superb

  13. Yummmmyummmyummm!

    I made this exact Rasam a few days ago and saved that extra rasam powder in a bottle.

    Great presentation, Cilantro.

  14. What else could be more comforting than a rasam rice.. looks soo authentic and yummy

  15. lovely pic for a true comfort food

  16. That looks absolutely gorgeous - our simple rasam photographed beautifully.

    Love the post. Keem em coming!

  17. Hi
    First time here . i'm totally in love with ur lovely well lit clicks ... The recipes are amazing too . I'm drooling over the spicy tangy rasam !!!

    @Little Food Junction

  18. The presentation looks so traditional and makes me crave for it.

  19. I love that little bucket!! You won't believe it but I love my rasam cold, like a cold soup ;-) Looks so appetizing.

  20. Love the cute bucket...fabulous rasam prep!!

  21. Rasam is one item that is their in my daily menu...Though used to make it in slightly diff way...Loved the Awesome Clicks !!

  22. Thats my rasam..want one whole bucket of it..awesome clicks

  23. love that bucket - so cute! :)

  24. Though it is fun to drink this wonderful lentil and tomato soup it has many cures...a soar throat is the best if I want to site and example.

  25. when do u add the rasam powder

  26. Anonymous,
    I am sorry I missed it and I have corrected it now. Thank you.


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