As I mentioned in my kara kulambu post, my appa makes rasam very well. When my father was in mumbai, he used to do this rasam with an easy homemade rasam powder. For this recipe, store bought rasam powder is not needed. We love this rasam more than my mom’s version. So we (me & my sis) used to tell our dad to make rasam in weekends and we enjoy with mom’s potato poriyal.
This is a very simple rasam recipe using freshly ground rasam powder with just 2 ingredients. U can replace this rasam powder with store bought or your own rasam powder too. It comes out well. It can be made in few minutes. We call this as bachelor’s rasam. U can even drink this rasam. I love to mix with buttermilk & drink.
The flavour of pepper and jeera waft around your house when you make this rasam. Try this easy rasam during busy mornings. Tastes great with simple potato curry and papad !
Rasam recipe
Easy rasam recipe with freshly ground easy rasam powder
Cuisine: Indian Category: side dish Yields: 3
Prep Time: 10 Minutes Cook Time: 10 Minutes Total Time: 20 Minutes
For rasam powder
- Pepper corns – 1 tbsp
- Cumin seeds – 2 tbsp
For rasam
- Tamarind – Medium gooseberry size
- Tomato – 1 no
- Turmeric powder – 1/4 tsp
- Rasam powder – 3 tsp (mentioned above)
- Crushed garlic cloves – 5 nos
- Sugar – A pinch
- Salt – as needed
- Water – 3 cups
To temper
- Oil or ghee – 2 tsp
- Mustard seeds – 1/2 tsp
- Jeera/cumins seeds – 1/2 tsp
- Red chillies – 1 or 2 nos
- Curry leaves – few
- Coriander leaves – 2 tbsp (to garnish)
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HOW TO MAKE RASAM – METHOD
- In a bowl, soak tamarind in half cup of hot water for 5 minutes. In the mean time, prepare rasam powder by grinding the pepper corns and cumin seeds together. Store in a box.Set aside.
- Extract tamarind juice using 2.5cups of water. Totally it should come to 3 cups. Add salt, sugar, turmeric powder & rasam powder. Mix well. Check for taste. U’ll feel the rasam taste. Add more salt & rasam powder if necessary. Now crush the tomatoes well using your hands and add to this tamarind water.
- In a kadai, heat oil or ghee and temper the mustard seeds, jeera/cumin seeds, pinched red chillies, curry leaves. Add the tamarind mixture. Let it boil for a minute. Then add 1/4 cup water and add the crushed garlic pods. Give a full roll boil only once and it becomes frothy. (alternately you can just boil the rasam and add the tempering at the end. It gives a nice flavor).
- When it becomes frothy, add chopped coriander leaves and switch off the flame. Transfer to a bowl. Close it with a lid immediately.
Rasam is ready to enjoy with plain rice !
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Note
- The quantity I have given for rasam powder can be used for making rasam thrice. Store it in an air tight box and use a clean, dry spoon.
- U can also use sakthi, priya, aachi rasam powder. Use 1 tsp for 1 cup of water. Check for taste. Add more or less based on your need.
- Dal water can be added for more taste. For variations, you can saute the tomato while tempering instead of adding it raw..
- Adding Sugar gives a clear rasam.
- Garlic cloves and coriander leaves is a must for this recipe.
- Tempering can be done at the end too. It will give a different flavour. Using ghee is optional but it smells good while you eat.
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Yummy , flavourful rasam is ready to eat with plain rice!
very simple.. some times i feel like taking soup then i prepare this version … too good !
Simple recipe.my periamma soaks the cumin and peppercorns and grinds it before adding to the tamarind water..
Even I make this rasam, only difference I crush the garlic with the cumin and pepper, looks very inviting for the cold weather..
my mum does this .. we call it as verum rasam as it is not done with dhal
Omg… What a temping rasam…. Apdiye kudikkanum pola iruku…
wow wow that an super flavorful and delicious rasam 🙂 tempting me drink as is !!
I'm definitely going to make this rasam powder in coming week.. 🙂 Loved your recipe n clicks…
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Tastes awesome. Simple and easy
Such a simple yet tasty and flavorful preparation. There are so many variations to prepare rasam but each tastes great in its own way. Lovely mouthwatering clicks.
Thanks for sharing.
Chira can u let me know after adding garlic we have to sim it and wait for frothy to come ?
Hi Anusha,U don't have to simmer the flame.Add crushed garlic as soon as rasam starts to boil.Give a full roll boil only once,add coriander leaves and switch off the flame.
Thanks Chitra….tried it and it came good…..
Thank u so much for trying and the feedback Anusha 🙂
rasam luks hot n spicy..2 ings for rasam pdr is quite new to me..last clik is cute n in dat love font ..
Sometimes me too makes this same way…simply love it!!
that was a flavorful rasam….different method…will try this way next time….
This rasam has come out tasty, aromatic and colourful
Thanks…
@Satish Arya, thanks a lot