Easy Rasam Recipe | How to make Rasam

Rasam is a flavorful, tangy, earthy and spicy soup made with tamarind, lentil and rasam powder. This easy rasam recipe has tons of health benefits plus it is a perfect accompaniment to rice and papad. Yes, in most of the Indian restaurants you usually get this served with papad. Tastes absolutely fantastic!

I have added homemade Rasam powder in this recipe, the recipe of which is shared on the blog. Link is here http://forkfulofhappiness.net/recipe/how-to-make-rasam-powder-at-home-south-indian/. This is authentic and easy to make recipes of both Rasam powder and Rasam.

The Rasam powder that I have used here can be made in advance and stored for a month. You can buy readymade rasam powder from the grocery store to make things simpler, but there is no comparison of a freshly homemade one.

Health Benefits Of Drinking Rasam

Rasam drink is best for digestion, thereby preventing diarrhoea, constipation and boost immunity. Tamarind is the star ingredient of the recipe, which makes the drink really enjoyable and tangy in taste.

This drink is rich in various essential vitamins such as thiamin, folic acid, vitamin A, vitamin C, and niacin. These vitamins are rich in antioxidants which helps in keeping our body fresh and healthy.

The ingredients used here are easily available at home. Do not forget to add curry leaves for that particular flavour. This is a perfect recipe to enjoy authentic south Indian flavours. Let’s see how to prepare this one.

Print Recipe

How to make Rasam

Course

appetizer

Cuisine

indian

Prep Time

10 minutes

Cook Time

10 minutes

Servings

Ingredients

• 5-6 cup water
• 1/4 cup Split red gram Arhar dal
• 2 Large tomatoes
• 3-4 tbsp Tamarind pulp Imly pulp
• 1 tbsp Rasam powder
• 1/2 tsp Asafoetida powder hing
• 10-12 curry leaves
• 2 tbsp coriander leaves optional
• 2 tsps Clarified butter ghee
• 2 tsps salt or as per taste
• 1/2 tsp mustard seeds sarso seeds
• 1/2 tsp Fenugreek seeds methi seeds
• 1/2 tsp cumin seeds jeera seeds

Course appetizer Cuisine indian Prep Time 10 minutes Cook Time 10 minutes Servings Ingredients 5-6 cup water 1/4 cup Split red gram Arhar dal 2 Large tomatoes 3-4 tbsp Tamarind pulp Imly pulp 1 tbsp Rasam powder 1/2 tsp Asafoetida powder hing 10-12 curry leaves 2 tbsp coriander leaves optional 2 tsps Clarified butter ghee 2 tsps salt or as per taste 1/2 tsp mustard seeds sarso seeds 1/2 tsp Fenugreek seeds methi seeds 1/2 tsp cumin seeds jeera seeds

Instructions

1. First, take tamarind in a bowl and add boiling water into it. Let it soak for around 15-20 minutes.

   
2. After that squeeze and extract the pulp of tamarind and strain the mixture through a strainer. Keep it aside.

   
3. Cook split red gram in one cup of water until 1-2 whistles in a pressure cooker. Upon cooling churn the lentil with a hand blender and set aside.

   
4. Now in another vessel, heat 1 tsp of ghee. Add the mustard seeds to it, and when the seeds start popping, lower the flame and fenugreek seeds to it.

   
5. With the browning of fenugreek seeds, add the cumin seeds to this.

   
6. Now add the tomatoes, tamarind pulp, rasam powder, salt and water to this and bring it to boil.

   
7. Add the cooked lentil to this as well and mash the tomatoes lightly. Allow boiling this for four to five minutes.

   
8. Now just before switching off the flame, add the asafoetida, curry leaves and coriander leaves to this.
9. Finally, pour in the remaining ghee and switch off the flame. Serve hot with steamed rice, or as a soup along with suji papad.