Last updated on July 19th, 2019
Rasam recipe– make the best south Indian rasam that is delicious, comforting & flavorful. This is a quick and easy rasam recipe without rasam powder than gets ready in 20 minutes. Serve with mashed rice , potato fry or raw banana fry for a comforting meal! Here is how to make best rasam at home with a video
What is Rasam?
Rasam means juice in Tamil. It is like thin clear soup made with tamarind, lentils and tomatoes. Rasam is the south Indian staple main dish served with rice as second course after sambar. There are many varieties of rasam you can make like milagu rasam, mysore rasam, lemon rasam, garlic rasam.
It is also an excellent healing food for colds. It is known as chaaru in Telugu and saaru in kanada which again means juice. This is a very popular dish in south India and known to clean the palate after first course.
It is a family favorite and I make this dish at least thrice times a week. Especially during winters we all crave for hot rasam with mashed rice.
You can make rasam in so many ways. The traditional rasam recipe is made with a special powder which is a dry blend of various dal, spices, dried chilies, coriander seeds etc. Every family has its own blend of this powder. You can also make this dish without rasam powder.
I often make this rasam without rasam powder as we like it very much. A very flavorful and tasty dish that is suitable for all ages right from babies to elders.
We typically introduce this to babies above eight months. Healthy, light on tummy and easy to digest.
In this recipe I have added some mashed toor dal or split pigeon peas. Adding cooked lentils is optional and you can leave it out if you prefer.
This Rasam Recipe Is
Healthy, light & palate
Vegan & can be made gluten free by skipping asafoetida
Very delicious & flavorful
Kids friendly & easy to digest
Made with pantry staples within 20 mins
This recipe is easy to make no grind one. This is much suitable for babies, toddlers and kids too as it is spiced with pepper. It is the most basic dish of south India that every one seeks comfort from.
To make rasam we will first make a mix of crushed peppercorns and cumin seeds. Just use a mortar and pestle and make a coarse powder.
If you want to make this recipe gluten free add 3-4 garlic cloves along with pepper corns and skip asafoetida from the recipe. You can also use gluten free asafoetida if available.
This is a very simple and easy recipe that bachelors and students can also make easily. With just some steamed rice and papad you will ave a healthy homemade meal.
Benefits Of Rasam
Healthy, easy to digest and palate cleansing
If you are fighting cold rasam is your best bet to have
Helps you if you are trying to loose weight
Helps in treating constipation.
It is a rich source of antioxidants
How To Make Rasam Without Powder
Pressure cook and mash toor dal. Reserve the dal cooked water.
Crush black peppercorns and cumin seeds well using a mortar and pestle.
Soak tamarind in 2 cups water for 15 minutes. Squeeze gently to extract pulp. Strain the tamarind water and add the dal cooked water to it.
To that , add turmeric powder, salt, curry leaves, asafoetida, crushed pepper cumin, chopped tomatoes.
Mix well and cook for 3-4 minutes.
Cook till the whole mixture starts to boil well.
Add pressure cooked dal and simmer till the rasam turns frothy.
Heat 2 teaspoons ghee in a small pan. Temper with mustard seeds, cumin seeds and curry leaves.
Add to the simmering rasam and mix well.
Garnish with coriander leaves.
Serve rasam hot with rice.
Tips For Making Best Rasam
- Use ripe plump tomatoes for this recipe. Use desi tomatoes preferably.
- Make the tamarind extract very thin. The consistency of this dish is very thin and light.
- Do add a small piece of jaggery as it rounds off the flavor very well.
- If you want to avoid tamarind extract you can leave it out and add 2 tablespoons lemon juice while serving.
- Never let any type of rasam to boil vigorously as all the flavor will be lost. Just let it froth a bit after adding dal and remove from flame.
- Tempering with ghee elevates the flavor of this dish. Vegans can use sesame oil
- Use a tall vessel with converging neck for this recipe as it keeps the flavors intact.
- Cook the rice little mushy to serve with this dish so that rice will absorb it well.
- Stays good in refrigerator for 2 days.
I hope you will try this tandoori chai recipe and enjoy as much as we did. P
Rasam recipe without rasam powder, easy paruppu rasam recipe
- 2 to matoes finely chopped
- 1/4 cup toor dal cooked and mashed.
- 1 small gooseberry sized tamarind soaked in 2 cups warm water.
- 15 curry leaves
- 1/4 teaspoon asafoetida
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon jaggery
- To crush in a mortar and pestle
- 2 teaspoons cumin seeds
- 3/4 teaspoon black pepper corns
- To temper rasam:
- 2 teaspoons ghee or oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 6-7 curry leaves
- Pressure cook and mash toor dal. Reserve the dal cooked water.
- Soak tamarind in 2 cups water for 15 minutes. Squeeze getly to extract pulp. Strain the tamarind water and add the dal cooked water to it.
- To that , add turmeric powder, salt, curry leaves, asafoetida, crushed pepper cumin, chopped tomatoes and bring to 2-3 boils.
- Add pressure cooked dal and simmer till the rasam turns frothy.
- To make the tempering for rasam.
- Heat 2 teaspoons ghee in a small pan.
- Temper with mustard seeds, cumin seeds and curry leaves.
- Add to the simmering rasam and mix well.
- Garnish with coriander leaves. Serve rasam hot with rice.