Rasam Recipe

Yields: 1 Serving

Everyone loves to have rasam after a heavy meal, a long journey or when you fall sick. Here is the recipe for one such delicacy.


0/13 Ingredients
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0/10 Instructions
  • Soak tamarind for 20 minutes in 1/2 cup of luke warm water. Extract the tamarind juice after straining the residues into a bowl.
  • In the same bowl crush tomato so that its juice mixes with the tamarind extract. Here I use stem tomatoes which is similar to our nattu thakkali (country tomatoes, excuse if the translation is wrong) in India.
  • Add crushed garlic.
  • Add cumin powder, pepper powder, chili powder, asafoetida and salt.
  • In a Skillet, heat oil.
  • Add mustard seeds, when it splutters add cumin seeds, curry leaves and red chili.
  • Pour the tamarind extract.
  • Add coriander leaves.
  • Remove from flame when the rasam starts boiling
  • Serving Suggestion
  • Serve rasam with hot rice and potato fry, the best combination. You can serve rasam separately as soup.

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