Rasam Recipe (With out Rasam Powder & Dal) » Dassana’s Veg Recipes

Considered one of our favourite South Indian staple, my fast Rasam recipe is made with out rasam powder and lentils (dal). This spiced, tangy, and bitter rasam is bound to heat your palate and heal your chilly if in case you have any.

rasam served with a steel spoon in a blue rimmed white bowl placed on a jute mat

About this recipe

Rasam is a staple South Indian soup-like dish made with tamarind, spices, herbs, and veggies or fruits. Sure, you heard me proper – rasam is made with some fruits too.

Most likely the phrase “rasam” is derived from the phrase “ras” or “rasa” which suggests juice or extract or essence.

My rasam recipe is a fundamental easy South Indian rasam that may be had as a drink or served with rice. You do not want any Rasam Powder to make it nor you need to spend time cooking lentils.

This rasam recipe occurs to be a household favourite and I make it much like my Tomato Rasam recipe. The primary distinction between a tomato rasam and a basic rasam is the quantity of tomatoes.

Clearly, in a tomato rasam, extra tomatoes are added. However in a fundamental rasam, only one tomato is sufficient or you may skip it fully. The bitter style in a basic South Indian rasam recipe comes primarily from utilizing tamarind and never tomatoes.

Although rasam is sweet to assuage a chilly or cough you may nonetheless make it in any season. I make it fairly typically, particularly within the winters.

The spices and herbs that go into this rasam recipe like cumin, mustard seeds, black pepper, garlic, curry leaves, coriander leaves, and tamarind assist in relieving the chilly and in addition act as digestives. It’s best to have it in chilly winters or if you end up affected by cough and chilly.

Rasam might be had like a soup or as an appetizer drink. It will also be served with steamed rice together with a facet vegetable dish and with sambar. It’s also possible to have idli or vada with rasam.

urad dal vada dunked in rasam with a steel spoon served in a blue rimmed white bowl placed on a jute mat

Step-by-Step Information

Methods to make Rasam

I’ve defined the making of the recipe in three elements. The primary half contains making the tamarind pulp, the second half exhibits grinding the spices, and the third half particulars the tactic of creating rasam.

Making tamarind pulp or juice

1. Soak 1 lemon sized tamarind (approx 1 tablespoon tightly packed seedless tamarind) in ½ cup heat water for 20 to 30 minutes.

soak tamarind for rasam recipe

2. Later squeeze the soaked tamarind to a pulp. Pressure and maintain apart. Within the under picture, the tamarind pulp is just not strained.

tamarind pulp extracted

Grinding spices

three. In a dry grinder or espresso grinder, floor three teaspoon cumin seeds, 2 teaspoon complete black pepper, and 6 to 7 roughly chopped garlic (medium-sized) to a semi-fine consistency.

spices ground in a small blender for making rasam recipe

Making rasam recipe

four. Warmth 2 tablespoons of oil and add 1 teaspoon mustard seeds. When the mustard seeds splutter, add two pinches of asafoetida, 2 to three dry pink chilies, and 10 to 12 curry leaves. Watch out to not burn the spices.

frying spices in oil

5. Add ½ cup chopped tomatoes. Sauté till the tomatoes soften.

tomatoes added

6. Then add the semi-coarsely floor cumin seeds, black pepper and garlic, and ½ teaspoon turmeric powder.

ground spices added

7. Combine nicely and add the strained tamarind pulp together with water and salt.

tamarind pulp added

eight. Let it come to a delicate simmer on a low warmth.

rasam gently simmering

9. Change off the warmth and add 2 tablespoons chopped coriander leaves.

coriander leaves added

10. Stir and serve rasam sizzling with steamed rice or as a soup.

rasam served in a blue rimmed white bowl placed on a jute mat

Serving strategies

The consistency of rasam is skinny like a runny soup or inventory. So you may drink it like soup. In South Indian meals, it’s served with steamed rice, sambar, and a facet vegetable dish. It’s also possible to serve it with simply plain steamed rice. I often make it with rice and pair it with a facet vegetable dish.

Typically I additionally make vada rasam or Idli rasam. Vada (fried urad lentil fritters) are amazingly good with this tangy and spiced rasam.


Professional Ideas + FAQs

Is there an alternative choice to tamarind?

The sourness of tamarind is completely different from the bitter style of lime or lemon. That being mentioned, you would add lime or lemon juice. However add these juices when the rasam is completed simmering. You’ll be able to add 1 to 2 tablespoons of lime or lemon juice relying on the sourness you like.

I’ve tamarind paste, so how a lot amount I want so as to add?

Attempt including 1 teaspoon tamarind paste first and blend it evenly with the nice and cozy water. If the bitter style is much less, then add a bit extra.

Can I skip garlic?

Sure, whereas you may make this recipe with out garlic, I might suggest including them as they offer a extremely good taste and style.

Is rasam good for well being?

Sure, it’s wholesome and immune-boosting. It’s made with a mixture of herbs and spices that not solely assist in relieving chilly but in addition support in digestion.

Can I freeze rasam?

Sure in fact. Freeze the portion you want with out including coriander leaves. Whereas serving gently heat or warmth it and don’t forget to sprinkle some coriander leaves.

How lengthy can rasam be saved?

Within the fridge, you may retailer it for two to three days. Within the freezer, it stays good for a month.

Extra Rasam Recipes

If you happen to made this recipe, please you should definitely price it within the recipe card under. If you happen to’d like extra scrumptious Indian vegetarian recipes delivered straight to your inbox, Signal Up for my e mail e-newsletter. It’s also possible to observe me on Instagram, Fb, Youtube, Pinterest or Twitter for extra vegetarian inspiration.

My rasam recipe is made with out rasam powder, with out lentils and comes collectively shortly.

Prep Time 20 minutes

Prepare dinner Time 10 minutes

Complete Time 30 minutes

Delicacies South Indian

Course: Predominant Course

Food regimen: Vegan

Problem Stage: Simple

Servings three

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This rasam recipe put up from the archives (Feb 2014) has been republished and up to date with higher last pictures, video and my skilled suggestions and FAQs.

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