rasam recipe | South Indian rasam | restaurant style rasam | how to make rasam with rasam powder |


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Rasam is a thin lentil soup perked up with tamarind pulp and chopped tomatoes, a traditional spice powder, and a simple seasoning of mustard seeds and curry leaves.

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rasam recipe | South Indian rasam | restaurant style rasam | how to make rasam with rasam powder |

South Indian rasam is the basic recipe cooked in every household of the South virtually everyday! Learn how to make rasam with rasam powder.

There is no place like home, and nothing as soothing as homemade food! In short, a South Indian would say, “Ah, Rasam!” The homeliest of South Indian recipes, rasam with rasam powder is a thin lentil soup perked up with tamarind pulp and chopped tomatoes, a traditional rasam powder, and a simple seasoning of mustard seeds and curry leaves.

To make rasam, first make the rasam powder. Combine the coriander seeds, Kashmiri chillies, back peppercorn, toovar dal, chana dal and a pinch of cumin seeds and sauté on a medium flame for 2 to 3 minutes. Allow to cool completely. Once cooled, blend in a mixer to a smooth powder. Keep aside. Then pressure cook toovar dal with enough water and blend it with a hand blender. Add the prepared rasam powder into it, mix well and keep aside.Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Make a tempering of hot oil and mustard seeds and curry leaves and add it to the rasam and cook for 1 minute. Add coriander and mix well and serve.

The aroma of fresh roasted spices that surges out the pot as soon as the seasoning is added, is enough to draw everybody to the table. The touch of tempering of mustard seeds and curry leaves in ghee towards the end of cooking is the final flavourful touch to this sumptuous fare. Enjoy restaurant style rasam like a soup or have it with Medu Vada, Idli or Rice.

So brilliant is its tangy-spicy flavour, strong enough to shake out a bad cold, yet soothing enough to warm your heart, that rasam has become famous in Indian restaurants across the world as a soup!

Tips for rasam. 1. We recommend you use measuring spoons for each ingredient of rasam powder and master making this famous South Indian spice blend. 2. To make tamarind pulp at home, soak the tamarind pods in just enough warm water for about 15-20 minutes or till they turn soft. Mash using your hands and roughly strain the pulp (you can do it with your hands itself) and discard the hard black coloured seeds as well as the fibrous parts. The soft pulp you have strained out is tamarind pulp.

Enjoy rasam recipe | South Indian rasam | restaurant style rasam | how to make rasam with rasam powder | with recipe below.

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Rasam, South India Rasam, Home Made Rasam recipe - How to make Rasam, South India Rasam, Home Made Rasam

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Method

For the rasam powder

    For the rasam powder
  1. Combine all the ingredients in a broad non-stick pan and sauté on a medium flame for 2 to 3 minutes. Allow to cool completely.
  2. Once cooled, blend in a mixer to a smooth powder. Keep aside.

How to proceed

    How to proceed
  1. To make rasam, combine the toovar dal with 1 cup of water in a pressure cooker and pressure cook for 3 whistles.
  2. With help of a hand blender, blend the dal till smooth, add the prepared rasam powder into it, mix well and keep aside.
  3. Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
  4. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
  5. For the tempering, heat the oil in a small pan and add the mustard seeds and curry leaves.
  6. When the seeds crackle, add the tempering to the prepared rasam and simmer for 1 minute.
  7. Add the coriander and mix well.
  8. Serve the rasam hot.

Accompaniments

Sooji Idli ( Suji Idli) 
Veg Stufffed Idlis 

Nutrient values (Abbrv) per serving
Energy59 cal
Protein2.4 g
Carbohydrates9.3 g
Fiber1.3 g
Fat1.5 g
Cholesterol0 mg
Sodium7.6 mg

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Reviews

Rasam, South India Rasam, Home Made Rasam
5
 on 18 Aug 17 06:58 PM


great idea to keep links in the content . Very nice recipe.
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Tarla Dalal    Hi Pranita, Thanks, please keep trying new recipes and review them..
Reply
19 Aug 17 08:25 AM
Rasam, South India Rasam, Home Made Rasam
4
 on 02 Jun 17 08:33 AM


nice recipe. my cheat - i didn''t make the powder, added individual powder. still tastes nice. also i fried the tomato & dry masala along with tempering
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Tarla Dalal    Thanks for sharing your thoughts and good to see the recipe with variations work for you.
Reply
02 Jun 17 09:33 AM
Rasam, South India Rasam, Home Made Rasam
5
 on 04 Oct 16 02:03 PM


love, love , love it........
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Tarla Dalal    Thanks, please keep trying new recipes.
Reply
04 Oct 16 03:00 PM
Rasam
5
 on 20 Mar 15 03:15 PM


I have tried many recipes of rasam, but this recipe is very different. This is an authentic rasam recipe which tastes amazing. It is tangy in taste and very little spicy. Even kids can have this recipe. It is accompanied well with the vadas. Rasam vada is one of the popular dishes and i just love the combination with this rasam.
Rasam
5
 on 21 Mar 13 10:12 PM


Peppery, sour and hot a very appetizing soup like dish.The aroma of the mixture of spices simmering in the rasam will stimulate your appetite.
Rasam
5
 on 26 Nov 12 10:08 AM


The ever popular South Indian drink. Nice tovar dal based drink with imli, tomatoes and Rasam powder.