Rasam Recipe
Rasam is a spicy, tangy South Indian soup made with tomatoes, freshly ground spices, and curry leaves. This easy homemade rasam recipe skips store-bought powder and uses simple ingredients for bold, authentic flavor. Perfect as a soup or served with rice.
Equipment
- 1 Deep wok or pan
- 1 Grinder or spice blender
Ingredients
- 1 tsp black pepper
- 2 tsp cumin seeds
- 3 dried red chilies
- 1 tbsp sesame oil or any cooking oil
- 2 tsp mustard seeds
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 10 curry leaves
- 3 medium tomatoes chopped
- 1 tbsp tamarind pulp or ½ cup tamarind water
- ½ tsp turmeric powder
- Salt to taste
- 4 cups water
- ¼ cup cooked toor dal optional, for thicker rasam
- Fresh coriander leaves for garnish
Instructions
- Heat a deep wok on high flame. Dry roast 1 tsp black pepper and 2 tsp cumin seeds for 2–3 minutes until aromatic.
- Transfer spices to a plate to cool, then dry roast 2–3 dried red chilies for 1 minute.
- Grind roasted pepper, cumin, and chilies into a coarse powder – this homemade rasam powder gives authentic flavor.
- In the same wok, heat 1 tbsp sesame oil. Add 2 tsp mustard seeds and let them splutter.
- Add 1 tbsp chopped garlic and ginger, sauté 1 minute until golden.
- Add curry leaves, 2–3 chopped tomatoes, and salt. Cook 2–3 minutes until soft.
- Stir in 1 tbsp tamarind pulp (or ½ cup tamarind water) and simmer for 2 minutes for the tangy base.
- Add the ground spice powder and ½ tsp turmeric powder. Mix well.
- Pour in 3–4 cups water (and cooked toor dal if using). Bring to a boil, then simmer for 10 minutes for a light, soupy tomato rasam with tamarind.
- Serve hot, garnished with fresh coriander. Enjoy this South Indian rasam soup with rice or sip it warm as a comforting drink.
Notes
- For extra tang, you can add 1 tablespoon of tamarind pulp during cooking.
- Garnish South Indian Rasam soup with fresh coriander before serving.
- Adjust spice level by reducing red chilies if you prefer mild rasam.