rasam recipe

Authentic Rasam Recipe

South Indian rasam recipe without rasam powder! No south Indian meal is complete without this authentic south Indian dish. Rasam (రసమ్), as it is fondly called has many versions and styles as per one’s taste and is modified and cooked.

Rasam Recipe – Oh! So Many Varieties!

Though I try different types of rasam recipes, this being my favourite not because of the taste but due to the effort that is consumed in it. Not to mention, all the rasam that I try taste yummy and they have a unique flavour.

This particular rasam recipe is dedicated to all the working women and busy mommy’s who are time-bound.

Serve hot with steaming rice and some stir fry. Personally, I find this rasam tastiest with either chicken fry or potato stir fry.

Step by step rasam recipe below:

Make Easy Rasam:

Recipe Type: Main
Cuisine: South Indian
Author: Cherie
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 3-4

Ingredients:

  • Tomatoes – 2
  • Soaked Tamarind pods – 2-3
  • Fresh coconut – 1-inch piece
  • Ginger – ½ inch pieces
  • Garlic pods – 3
  • Red chilies – 6
  • Cumin – ¼ tsp
  • Corander seeds – ½ tsp
  • Pepper corns – 1 tsp
  • Soaked yellow lentils – 1 tsp

For Tempering:

  • Oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Cumin – ½ tsp
  • Red chillies – 2
  • Curry leaves – few twigs
  • Asafoetida – pinch

Other Ingredients:

  • Finely chopped fresh coriander – 2 tbsp
  • Salt as per taste
  • Turmeric – ¼ tsp

Instructions:

  • Soak the yellow lentils in some water and keep aside.
  • Dry roast cumin, coriander, red chillies and pepper corns. Let it cool.
  • In a mixer jar, take chopped tomatoes, tamarind, yellow lentils, ginger, garlic and sufficient water. Blend to a fine paste.
  • To it, add coriander, cumin, and pepper corns, coconut and red chillies and blend. We want all these dry ingredients to be coarsely ground and not finely blended.
  • In a thick bottomed vessel, heat some oil.
  • Add cumin, mustard seeds and let them splutter. Add the red chillies and the curry leaves and sauté. Add asafoetida.
  • To this, add the blended paste. Mix well and cook for 5 mins.
  • Add salt and turmeric.
  • Now, add 300 ml of water to this and let it boil. Check the consistency and add some more water if needed.
  • Add the finely chopped coriander once the rasam starts boiling.
  • Boil for 15 mins on a slow flame.
  • Check the seasoning before turning off and adjust it by adding salt.

Notes

* This easiest rasam recipe can be modified as per one’s taste, for example, if you do not want to blend the tomatoes, you can cook them in oil before adding the paste.

** The consistency is one thing to be taken care of and that decides the taste of this rasam.

rasam recipe

Easy Rasam Recipe (With No Rasam Powder)

Cherie
Authentic south Indian rasam recipe without rasam powder!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine andhra, Indian
Servings 3 People
Calories 140 kcal

Ingredients
  

  • 2 Tomatoes
  • 2 Soaked Tamarind pods
  • 1 inch Fresh coconut piece
  • 1/2 inch Ginger piece
  • 3 pods Garlic pods 
  • 6 Red chillies
  • 1/4 tsp Cumin
  • 1/2 tsp Coriander seeds
  • 1 tsp Pepper corns
  • 1 tsp Yellow lentils

For tempering:

  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1/2 tsp Cumin
  • 2 Red chillies
  • Few twigs Curry leaves
  • 1 pinch Asafoetida

Other ingredients:

  • 2 tbsp Fresh coriander  Finely chopped
  • Salt as per taste
  • 1/4 tsp Turmeric 

Instructions
 

  • Soak the yellow lentils in some water and keep aside.
  • Dry roast cumin, coriander, red chillies, and peppercorns. Let it cool.
  • In a mixer jar, take chopped tomatoes, tamarind, yellow lentils, ginger, garlic, and sufficient water. Blend to a fine paste.
  • To it, add coriander, cumin, and peppercorns, coconut and red chilies and blend. We want all these dry ingredients to be coarsely ground and not finely blended.
  • In a thick bottomed vessel, heat some oil.
  • Add cumin, mustard seeds and let them splutter. Add the red chillies and the curry leaves and sauté. Add asafoetida.
  • To this, add the blended paste. Mix well and cook for 5 mins.
  • Add salt and turmeric.
  • Now, add 300 ml of water to this and let it boil. Check the consistency and add some more water if needed.
  • Add the finely chopped coriander once the rasam starts boiling.
  • Boil for 15 mins on a slow flame.
  • Check the seasoning before turning off and adjust it by adding salt.

Notes

 * This easiest rasam recipe can be modified as per one’s taste, for example, if you do not want to blend the tomatoes, you can cook them in oil before adding the paste.
** The consistency is one thing to be taken care of and that decides the taste of this rasam.
Keyword andhra rasam, pepper rasam, rasam powder, tamarind rasam, tomato rasam

Take a Look at Authentic South Indian Recipes:

You might also love to check these yummy and authentic south Indian recipes:- Bisi Bele Bath Recipe, Chintha Chiguru Chepala Pulusu Recipe and Andhra Garelu Recipe.

3 thoughts on “Authentic Rasam Recipe”

  1. 5 stars
    I love cooking repertoire, testing them out with my family and approved. As always, I would love to see how these simple and easy recipes take shape in your kitchens.

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