Rasam (Indian soup) | How to make Rasam (Indian soup)

By hema krishnamohan  |  2nd Sep 2016  |  
4 from 1 review Rate It!
  • Rasam (Indian soup), How to make Rasam (Indian soup)
Rasam (Indian soup)by hema krishnamohan
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About Rasam (Indian soup) Recipe

This easy recipe requires no preparation. These ingredients are normally available in all houses. Though there are many varieties of rasams prepared in a South Indian household, this one is little different in the sense that it can be eaten like a clear soup. I watched this recipe in a TV channel and have prepared this many times, it is liked by all of my family members.

Rasam (Indian soup) is delicious and authentic dish. Rasam (Indian soup) by hema krishnamohan is a great option when you want something interesting to eat at home. Restaurant style Rasam (Indian soup) is liked by most people . The preparation time of this recipe is 10 minutes and it takes 15 minutes to cook it properly. Rasam (Indian soup) is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Rasam (Indian soup). Rasam (Indian soup) is an amazing dish which is perfectly appropriate for any occasion. Rasam (Indian soup) is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Rasam (Indian soup) at your home.

Rasam (Indian soup)

Ingredients to make Rasam (Indian soup)

  • tomato 1
  • tamarind paste 1 tsp
  • Haldi/ turmeric powder 1/2 tsp
  • garlic 1 whole pod
  • jaggery, a little
  • salt to taste
  • Ingredients to roast and powder coarsely:
  • pepper 1 tsp
  • cumin/Jeera 1 tsp
  • Red chillies 4
  • coriander seeds/ Dhania 1 tbsp
  • Temper in 2 tsp hot ghee:
  • mustard seeds 1 tsp
  • cumin seeds/ Jeera 1 tsp
  • garlic 1 whole pod
  • curry leaves- few

How to make Rasam (Indian soup)

  1. Peel and crush the garlic pods. Also coarsely powder the pepper, jeera, dhania and red chillies.
  2. Dilute the tamarind paste in 1/2 cup of water or extract 1/2 cup from the soaked tamarind (lime size).
  3. In a sauce pan/ vessel, assemble the tamarind extract, powder, tomato, crushed garlic from one pod, salt and haldi and add 2 glasses of water. Bring this to a boil.
  4. Then strain the water and reserve. Mash the left over pulp nicely diluting it with some more water, then filter it and add it to the reserved extract.
  5. Check for salt and add if required, also add a little jaggery and heat till it is frothy. Then remove and temper.
  6. Heat ghee, add in mustard, cumin, curry leaves and crushed garlic from the second pod and fry till the garlic is golden and add it to the rasam.
  7. Serve it warm.

My Tip:

Enjoy this soup with tadka as an appetizer before your meal.

Reviews for Rasam (Indian soup) (1)

Anjali Kumar2 years ago

easy peazy and really good one :)

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