Rasam | How to make Rasam

By Amrita Iyer  |  23rd Aug 2016  |  
4.7 from 2 reviews Rate It!
  • Photo of Rasam by Amrita Iyer at BetterButter
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About Rasam Recipe

I have posted the recipe of Rasam Powder or Rasam Podi in a previous post and am providing the link as well!.Now I am posting about the real thing itself.I am going to post the wonderful Rasam recipe which has been requested multiple times and which I am going to share.I had a great grandma in Tirupur,Tamil Nadu whose Rasam was an epic in itself and everyone who had it swore by its taste.

The delicious and mouthwatering Rasam is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Rasam is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Rasam. Amrita Iyer shared Rasam recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Rasam. Try this delicious Rasam recipe at home and surprise your family and friends. You can connect with the Amrita Iyer of Rasam by commenting on the page. In case you have any questions around the ingredients or cooking process. The Rasam can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Rasam with other users


Ingredients to make Rasam

  • A lemon sized ball of tamarind/2 tbsp tamarind paste
  • 2 tomatoes – chopped finely
  • 2 tsp Rasam Powder/Rasam Podi (see tips for recipe link)
  • 1 tsp turmeric powder
  • 2 tsp salt
  • 3 tsp jaggery/brown sugar/white sugar
  • 1 tsp asafoetida (Heeng)
  • 4 tbsp Tur dal – boiled and mashed
  • 1 tsp pepper powder (kalimirch)
  • 1 tsp cumin Powder(jeera)
  • 2 tbsp coriander Leaves – finely chopped
  • 7 – 8 curry leaves – finely chopped
  • For Tempering :
  • 1 tbsp ghee
  • 1 tsp mustard seeds (rai)
  • 1 tsp asafoetida
  • 1 – 2 dried red chillies

How to make Rasam

  1. Soak tamarind in 3 cups water for 15 – 20 minutes and squeeze to get approx 2 cups of Tamarind water.Strain through a tea strainer into a saucepan or cooking pot and add the chopped Tomatoes.
  2. Add salt,turmeric powder,1 tsp asafoetida,Rasam Powder and jaggery and put it on medium heat.Let it come to a boil.
  3. Add the mashed dal and mix well.Boil for a further 10 minutes on low heat and add the pepper and cumin powders.
  4. Now add the finely chopped coriander and curry leaves and let it boil for 5 minutes.If it turns a little concentrated then add 1/4 cup water to it (only if it turns concentrated).It neither be too thick or too watery.
  5. The tempering : Heat ghee and add the mustard seeds,dried red chillies and Asafoetida.When the mustard seeds crackle add the tempering to the Rasam .Cover the pot and let it absorb the flavours for 10 minutes.
  6. Serve with plain rice and papad or just by itself as a healing soup!

My Tip:

Rasam is attributed to having a variety of health benefits and has variations as well.There is Pepper Rasam made with peppercorns as the main ingredient,Tomato Rasam – as I will be posting here and Lemon Rasam which I will post in the future.There are many variations with Pineapple and even Beetroot as the main ingredients but let us first understand the basic recipe of this delicious accompaniment to rice! For Rasam Powder check my recipe on BetterButter on the following link : http://www.betterbutter.in/recipe/15928/Rasam-Powder-15928 (TIP : You can dry roast and powder both Jeera and Pepper and keep in an airtight container and use as required)

Reviews for Rasam (2)

Padma I3 years ago


Asha Jain3 years ago

This is. t more recipe