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5 from 3 votes

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..
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: main
Cuisine: Indian
Servings: 4
Calories: 149kcal
Author: Harini


  • 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


  • 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.



Calories: 149kcal