Tamilnadu Rasam Recipe – South Indian Rasam Recipe

This is my basic South Indian style rasam recipe which I learnt from my Aachi in Tirunelveli, Tamilnadu. I make this rasam almost everyday without using homemade or store bought rasam powder and dal water. Instead I make it with freshly ground rasam powder. My MIL like this rasam a lot & this is my daughter’s favourite Rasam mammu too. 

Last year I shared my dad’s Easy rasam recipe using Instant rasam powder. This is also very similar recipe but the ingredients of rasam powder differs slightly. As we are using freshly ground powder,this rasam comes out very flavourful but I  tell you it tastes the best when prepared in advance. It needs some standing time for all the flavours to infuse. Beginners and bachelors can also try this recipe. U can make this powder using a small mortar & pestle if you don’t have a mixie. 
Now lets see how to prepare this yummy Tamil nadu style basic rasam recipe. Soon I will post more rasam varieties here.

Rasam recipe

Rasam recipe Everyday rasam recipe using freshly ground rasam powder.

Cuisine: Indian
Category: Lunch
Serves: 3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

INGREDIENTS

  • Tamarind – Medium gooseberry size
  • Ripe tomato – 1 no
  • Turmeric powder – 1/8 tsp
  • Salt & water – as needed
  • Sugar – 1/8 tsp

For Rasam powder

  • Dhania/Coriander seeds – 1/2 tsp
  • Pepper – 1/2 tsp
  • Cumin seeds/Jeera – 1 tsp
  • Garlic – 4 nos
  • Red chilli – 1 no
  • Methi seeds -1/4 tsp

To temper

  • Cooking oil OR Ghee – 2 tsp 
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/4 tsp
  • Red chilli – 1 no
  • Hing – a pinch
  • Curry leaves – few

Coriander leaves – to garnish

HOW TO MAKE TAMILNADU RASAM – METHOD

  • Soak tamarind in warm water for 15 minutes. Take the extract using 1 cup of water and add the finely chopped or crushed tomato, salt, turmeric powder to it. Take all the ingredients in a mixie jar for rasam powder and grind it coarsely ( Red chilli is missing in the below picture.Sorry,i forgot to keep it).
Rasam recipe-2
  • Heat a kadai with 2 tsp oil or ghee and splutter mustard seeds, jeera and pinched red chilli. ( Alternately you can temper at the end in ghee and pour over the rasam.)  Add the tamarind extract mixture and a cup of water. Boil well for 2-3 minutes till raw smell goes off completely. Add hing while it boils.
Rasam recipe-1
  • Now add the freshly ground rasam powder, sugar and add 1/4 cup of water. Allow it to give a full roll boil only once and switch off the flame immediately. Garnish with finely chopped coriander leaves and transfer the rasam to a bowl. Give a standing time of one hour and serve with hot rice and papad.

Rasam recipe-3
Enjoy !



Note

  • U can also add store bought rasam powder to replace this powder.In that case,add 1-2 tsp of it based on the spiciness u need.
  • U can also 2 tbsp of dal water along with tamarind extract if you wish.
  • Dhania adds flavor to this rasam but it takes some time to lend it. So prepare this rasam at least one hour in advance. U can reheat at the time of serving.
  • Coriander leaves is a must n should for garnishing.
  • U can use ghee for tempering. You can also temper at the end using ghee. It gives a nice flavor. 
Enjoy this rasam with hot rice adding a drop of ghee.It tastes yum ! This is my daughter’s Rasam Mammu bowl when she was a kid .
Rasam rice

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21 thoughts on “Tamilnadu Rasam Recipe – South Indian Rasam Recipe”

  14. swathi

    lovely rasam ……but did u add methi seeds as well along with the spices for grinding rasam powder….becoz in pic there were 5 varieties and it looks like methi seeds

    Reply
  17. Rads

    Hi Chitra,

    Is it possible to substitute tamarind in this recipe with lemon or something else? Would really appreciate your suggestion. Thanks. Rads

    Reply
    1. Chitra

      Hi Rada you can add lemon juice in place of tamarind.But you should add it at the end after switching off the flame.Hope you know this.If possible add 2 tbsp of cooked dal water to enhance its taste.Thanks.

      Reply
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