Rasam recipe without rasam powder, easy paruppu rasam recipe

Last updated on June 12th, 2019

Rasam recipe without rasam powder with video. 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. Rasam recipe is family favorite and I make rasam at least 3 times a week. Especially during winters we all crave for hot rasam with mashed rice. Rasam is also an excellent healing food for colds.

Rasam can be made in many ways. The traditional rasam recipe is made with rasam powder. Rasam powder is a dry blend of various dal, spices, dried chilies, coriander seeds etc. Every family has its own blend of rasam powder. Rasam can also be made without rasam powder. This kind of rasam is very popular in tambram weddings.

This rasam recipe is easy to make no grind one. This is much suitable rasam for babies, toddlers and kids too as it is spiced with pepper. I have added mashed toor dal in rasam recipe but it is optional. Rasam is the most basic dish of south India that every one seeks comfort from. It is usually served with fresh steamed rice, ghee and vegetable fry. usually spicy potato roast, carrot curry, cauliflower roast, keerai masiyal or some kootu goes well with rasam rice.

rasam can also be had plain as clear soup for digestion and palette cleansing.

Watch how to make rasam:

If you are looking for more rasam recipes do check garlic rasam, vetrilai rasam, pineapple rasam, mysore rasam recipes.

Rasam recipe card below:

Rasam recipe without rasam powder, easy paruppu rasam recipe

Rasam recipe with step wise photos. Healthy and warming south Indian rasam recipe with dal, tamarind and tomatoes..

5 from 2 votes

Print Rate

Course: main

Cuisine: Indian

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4

Calories: 149kcal

Author: Harini

Ingredients

• 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
• Salt
• 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

Instructions

• 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.

Nutrition

Calories: 149kcal

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Step by step South Indian rasam recipe.

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.