easy rasam recipe made without rasam powder

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PREP TIME
30 mins
COOK TIME
20 mins
TOTAL TIME
50 mins
easy rasam recipe made without rasam powder.
AUTHOR: dassana
RECIPE TYPE: main
CUISINE: south indian
SERVES: 3-4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

main ingredients:
1 lemon sized tamarind/imli (approx 1 tbsp tightly packed seedless tamarind) + cup warm water
1 medium tomato, chopped
2 cups water
10-12 curry leaves/kadi patta
two pinch of asafoetida/hing
tsp turmeric powder/haldi
1 tsp mustard seeds/rai
2-3 red chilies, broken and deseeded
2 tsp chopped coriander leaves
2 tbsp oil
salt as required
to be powdered to a semi coarse consistency:

3 tsp cumin seeds

2 tsp whole black pepper

6-7 garlic, roughly chopped

INSTRUCTIONS
1.
2.
3.

soak the tamarind in cup warm water for 20 to 30 mins.

squeeze the pulp from the soaked tamarind. strain and keep aside.
in a dry grinder or coffee grinder, powder the cumin seeds, whole black pepper and garlic to a semi
fine consistency.
4.
heat oil in a pan. crackle the mustard seeds first.
5.
add the curry leaves, red chilies & asafoetida and fry for some seconds till the red chilies deepen
their color.
6.
temper on a low flame so that the spices don't burn.
7.
than add the tomatoes and saute till the tomatoes soften.
8.
then add the semi coarsely powdered cumin, black pepper and garlic along with turmeric powder.
9.
stir and then add the tamarind pulp. add water and stir well. season with salt.
10.
just let the whole rasam come to a gentle boil uncovered.
11.
then switch off the fire and add chopped coriander leaves.
12.
serve rasam hot, plain or with steamed rice.

SOUTH INDIAN STYLE RASAM

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PREP TIME
5 mins

COOK TIME
20 mins

TOTAL TIME
25 mins

South Indian Style Rasam - This rasam is made with the tomatoes, it is spicy and tangy in taste and you can have
rasan with plain rice, vada or just as a soup too.
Author: Gopi
Recipe type: soup
Cuisine: South Indian
Serves: 2

INGREDIENTS

Tomato: 2 pieces crushed

Tamarind: 30 gram

Rasam powder: 1 tablespoon

Dry red chili: 1 piece

Curry leaves: 5 leaves

Water: 2 cups

Coriander leaves: 1/2 cup chopped

Pinch of asafoetida (hing)

Salt to taste

INSTRUCTIONS
To Make Rasam With Rasam Powder
1.
Soak the tamarind in the water for about half an hour and strain out the pulp.
2.
3.

Chop the tomato and roughly blend the tomato. Note: dont make fine puree of the tomato.
In a pan heat oil and add asafoetida (hing), dry chili, curry leaves and add the roughly blended tomatoes,
let the tomato cook for about 5 min and then add rasam powder, salt and water and again cook for about 10
min. Sprinkle some fresh coriander leaves (cilantro) on top.

Alternate Way Of Making Rasam Without Rasam Powder

1.
In case you dont find the rasam powder not to worry there is the alternate way to make rasam powder. If
there's will there's a way ; )
2.

Take 3-4 dry red chili, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, teaspoon black pepper, 1
teaspoon chana dal, 2-3 cloves, 1 teaspoon methi seeds dry roast all the ingredients and put it in the mixture
and make a fine powder.

3.

Note If you are using home made rasam powder in rasam, then in oil add the paste of 1 big garlic clove
and 1 tablespoon of the above home made rasam powder.

NOTES
If you are making the rasam powder at home, the leftover rasam powder can be stored in an air tight container for
about a month.

Tomato rasam recipe

SAVE PRINT

PREP TIME
25 mins
COOK TIME
15 mins
TOTAL TIME
40 mins
easy and simple tomato rasam recipe.
AUTHOR: dassana
RECIPE TYPE: main
CUISINE: south indian

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

For the rasam:

9-10 medium size red and juicy tomatoes
1 or 2cups water
salt
For the spice herb mixture:
cup coriander stems with or without leaves
1 inch ginger
8-9 garlic
10-12 black pepper
1 tbsp cumin seeds
For the tempering:
2 tbsp oil
2 to 3 sprig of curry leaves/kadi patta
a pinch of asafoetida/hing
1 tsp mustard seeds/rai
1 tsp urad dal
1 or 2 red chillies, broken
tsp turmeric powder/haldi

INSTRUCTIONS
1.
2.
3.

blanch or steam the tomatoes.

once they cool, chop them and blend to a smooth puree.
in a grinder or mortar and pestle make a coarse paste of all the ingredients mentioned in the spice
herb mixture list above.
4.
heat oil and fry the mustard seeds. when they start to crackle add the urad dal.
5.
fry the urad dal till light brown and then add all the other tempering ingredients, except turmeric
powder.
6.
fry for a minute.
7.
add the coarse herb and spice paste. add turmeric powder and fry for a minute.
8.
now add the tomato puree.
9.
add the water and salt.
10.
bring to a thorough boil and then simmer for 10-12 minutes.
11.
garnish tomato rasam with coriander leaves.
12.
serve tomato rasam hot with rice.

NUTRITION INFORMATION

tamarind rasam recipe

SAVE PRINT

PREP TIME
30 mins
COOK TIME
15 mins
TOTAL TIME
45 mins
sour and spicy tamarind rasam recipe - tamarind soup from south india
AUTHOR: dassana
RECIPE TYPE: main
CUISINE: south indian
SERVES: 3-4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

main ingredients:
1 lemon sized tamarind soaked in 1 cup water for 30-40 mins
1 medium sized tomato (tamatar)
3 or 3.5 cups water
cup chopped coriander leaves (dhania patta)
2 tbsp oil
salt as required
ingredients for the rasam powder

tsp black pepper (kali mirch)

1 or 1.5 tsp cumin seeds (jeera)

4-5 garlic cloves

3-4 dry red chilies

2 to 3 strands of coriander leaves with the stems (optional)
tempering ingredients
tsp black mustard seeds (rai)
tsp cumin seeds/jeera (optional)
tsp asafoetida powder (hing)
10-12 curry leaves (kadi patta)

INSTRUCTIONS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.

soak the tamarind in 1 cup water for 30-40 minutes.

squeeze the pulp from the soaked tamarind with your hands in the water. keep aside.
crush the tomatoes with your hands and add this to the tamarind pulp.
you can also chop the tomatoes, if you prefer.
make a semi coarse mixture n a dry grinder or in a mortar-pestle with the ingredients mentioned
under rasam powder.
heat oil in a pan. first fry the mustard seeds till they pop.
add cumin and fry till they are browned.
add curry leaves and asafoetida. fry for some seconds. you can also add garlic in the tempering and
then no need to make a semi coarse mixture of it with the rest of the ingredients.
add the tamarind pulp - crushed tomatoes mixture.
add the ground semi coarse rasam powder.
stir and then add about 3 cups water. season with salt.
bring to one boil and then simmer for 5-6 minutes.
lastly add chopped coriander leaves and give a stir.
serve tamarind rasam hot.