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  • Writer's pictureCulinary Aromas

Rasam | Easy and Instant

Rasam - A magical comfort food! Be it after a long travel or heavy food or just as an everyday meal, Rasam is a preferred choice for many. Enjoy it as a warm soup or with hot rice and a dollop of ghee. Our favorite way to have this is with hot rice, ghee, Bhindi/Okra sabzi, Tindora or Potato fry.

I make rasam in many different ways - tomato rasam, pineapple rasam, dal rasam, pepper and milk rasam which is great when you have a cold. Some rasam recipes use a pre-made mix of spices called rasam powder.

Here, I present to you a simple and easy to make recipe without the need of any special rasam powder just by using some readily available ingredients in the kitchen.


  • ¼ cup Toor Dal or Arhar dal

  • 1 Medium Sized Tomato

  • ¼ + ½ tsp Turmeric

  • 1 tsp Cumin/Jeera Powder

  • 1½ tsp freshly crushed Pepper

  • ¼ cup tamarind extract

  • 2-3 Coriander/Cilantro strands

  • 4-5 Garlic Cloves

  • 1 tsp Mustard

  • 1 tsp Ghee

  • 1 tbsp cooking oil

  • ¼ tsp Hing

  • 2 Dry Red Chilli

  • 5-6 Curry Leaves

  • 1½ Salt

  • 2½ cup water

Video Instructions

Written Instructions

  • Rinse toor dal well. Add 1 1/2 cup of water and 1/4 tsp turmeric.

  • Slice the tomato into half and add to toor dal.

  • Boil for 3-4 whistiles. This depends on the toor dal quality. Most toor dals are well cooked in 3-4 whistles.

  • Transfer tomato to another bowl, remove the skin and mash well.

  • Mash the toor dal with a wooden masher or a potato masher.

  • Add Jeera powder, pepper powder, tamarind extract to toor dal along with the remaining 1 cup water.

  • Roughly chop the coriander leaf strands and add. Mix well.

Making rasam

  • Warm 1/2 tsp ghee in low flame. To that add 1 tbsp oil.

  • Add mustard. Once it splutters, split red chilli into half and add.

  • Add hing, curry leaves and turmeric.

  • Add the chopped garlic. Saute for a min.

  • Now to this add the above prepared mix and mix well.

  • Bring the mix to a boil on low to medium flame.

  • Once it starts boiling, boil for 2-3 mins and switch off the flame.

  • Rasam is ready.

  • Enjoy rasam as a soup or with hot rice, a dollop of ghee and your favorite sabzi. Tastes amazing with Okra, Tindora or Potato fry.


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