Wednesday, July 23, 2014

Recipe: Rasam

Rasam is a staple in every South Indian home and is made nearly every day. It is made as an accompaniment to the main vegetable dishes, oftentimes eaten pre or post meal. This dish can also be eaten as a soup and the mixture of spices is very soothing on the throat, not to mention - great for digestion. The ingredients are so simple that you can make it with the items that are already staples in the Indian kitchen.

*Optional: You can add 1 scoop of Toor dal or leave it without. I often like to add the cooked dal because it adds protein to this dish, which is especially important for vegetarians.

Madh Mama's Rasam

Serves 3 people (and a baby!)


- 3 Roma tomatoes
- 1 tbsp oil (either vegetable, sunflower or peanut oil works well)
- 1 cup cooked Toor dal (optional)
- 1/2 tsp mustard seeds
- 1/8 tsp turmeric
- 1 tsp tamarind (pulp)
- 1 tsp Rasam powder (can be found at the Indian grocer)
- 1/2 tsp salt
- 1 spring fresh coriander leaf

Ingredients for tempering:
- 1 tbsp oil (either vegetable, sunflower or peanut oil works well)
- 8 fresh curry leaves
- 2 dashes asefoetida
- 1/2 tsp cumin

- small/medium saute pan
- extra small omelette pan (for tempering)


Cut the end of the tomatoes off and chop it into quarters. Set aside.

Heat up the oil in the pan, on medium heat.

Add the tomatoes to the pan, toss, and cover with the lid for 5 minutes.

Toss the tomatoes again and add the salt. Cover for an additional 5 minutes.

While the tomatoes are cooking, soak the tamarind in 1/2 cup lukewarm water.

Then use your fingers to squeeze the tamarind juice out of the pulp, until only the pulp is left and the water is a nice brown. 

Take the lid off the Rasam - the tomatoes should be very soft, in a thick soup-like texture.

Add 1 scoop of cooked Toor dal (optional), tamarind water, 1 cup of water, Rasam powder, and turmeric.

Bring to a boil for 10-15 minutes, without the lid.

Check the consistency of the Rasam - you can add more water if you'd like. If you do, remember to bring it to a boil before the next step.

For the tempering, heat up the oil on the omelette pan while the Rasam is cooking.

Add the mustard seeds first.

As they begin to crackle, add the curry leaves, asefotida, and cumin. Stir for 15-20 seconds, until the cumin becomes a tad darker.

Then, pour the tempering into the Rasam and mix together.

Boil for an additional 5 minutes.

Turn it off, and add fresh coriander on top.

And Voila!!!



  1. Wow! Please serve it to me with some Uthapam!!! :P

  2. I'm not a fan of rasam but yours looks delicious! I will make it this week. I don't like when they make it too watery which usually happens.

    1. Both my hubby and inlaws prefer it more watery, even more watery than how I made it. I like Rasam with Aloo Jeera

  3. That looks yummy, thank you for sharing your recipe !

    1. You're very welcome :) it is very easy to make

  4. Looks delicious! I'm going to try making it for my fiancé :)

    1. Great! Let me know how it turns out! It is one of the staples in our house.

  5. Hi, I am from Tamilnadu... Just catch your blog by Google search, love to read your all posts. Thanks to share. This post "Rasam" make me writes this comment... Rasam is my favorite one. My Heart Wishes to You, Mr. Madhavan and your kid Maya...

    1. Thank you! Rasam is Madhavan's favorite also :)


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