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Rasam Recipe

Classic South Indian Rasam

iamwinfred
This rasam recipe is the tangy, peppery South Indian soup that shows up on nearly every lunch table across Tamil Nadu, Andhra Pradesh, and Karnataka. It is built on a base of tamarind and tomato, brightened with a spice blend, and finished with a sizzling tempering of mustard seeds and curry leaves. If you have never made rasam before, this version keeps things approachable while staying true to the flavors people grow up on.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Indian
Servings 5 cups
Calories 95 kcal

Equipment

  • Medium saucepan or pot
  • Small tadka pan For tempering the spices
  • Fine-mesh strainer For straining the tamarind water
  • Wooden spoon
  • Mixing bowls
  • Measuring cups and spoons
  • Instant Pot Duo 6 Quart (optional)

Ingredients
  

  • 1/4 cup split pigeon peas (toor dal) rinsed
  • 3 medium ripe tomatoes chopped
  • 2 tablespoons tamarind paste dissolved in 1 cup warm water
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons rasam powder
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 2 whole dried red chilies
  • 1 sprig fresh curry leaves
  • 1/4 teaspoon asafoetida (hing)
  • 3 cloves garlic lightly crushed
  • 1 teaspoon jaggery or brown sugar
  • 2 tablespoons ghee or neutral oil
  • Salt to taste
  • 2 tablespoons fresh coriander leaves chopped, for garnish
  • 4 cups Water divided

Instructions
 

  • Rinse toor dal under cold water until clear. Add to a saucepan with 1 1/2 cups of water and a pinch of turmeric. Boil, then reduce heat, cover, and simmer for 15-18 minutes until very soft. Mash lightly and set aside.
  • Dissolve tamarind paste in 1 cup warm water. Stir well until no clumps remain. Strain through a fine mesh strainer to remove fibers and seeds. Set aside.
  • Add chopped tomatoes to a medium saucepan with 1 1/2 cups of water and remaining turmeric. Bring to a gentle boil and cook for 6-8 minutes until softened. Mash gently with a spoon to release flavor.
  • Pour the strained tamarind water into the pot with tomatoes. Add the cooked mashed dal, rasam powder, salt, and jaggery. Bring to a gentle boil, then simmer uncovered for 10 minutes until fragrant.
  • Heat ghee or oil in a small tadka pan over medium heat. Add mustard seeds and let them pop. Add cumin seeds, dried red chilies, crushed garlic, curry leaves, and asafoetida. Cook for 30 seconds until fragrant and garlic is light golden.
  • Pour the hot tempering (oil and all) directly into the simmering rasam. Stir once to combine, then remove from heat immediately. Taste and adjust salt, tamarind, or jaggery. Garnish with chopped coriander leaves.

Notes

  • Use ripe, slightly soft tomatoes for the best natural sweetness and color.
  • Do not skip straining the tamarind water; seeds and fibers make the soup gritty.
  • Add the tempering at the very end so the spices stay bright and aromatic.
  • Let the soup simmer just until fragrant; overcooking mutes the tamarind's tang.
  • For a pepper rasam variation, skip the rasam powder and use freshly crushed black pepper and cumin.
  • To make garlic rasam, double the garlic and let it simmer longer in the tempering.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze in portioned containers for up to 2 months. Reheat gently on the stovetop over low heat.
  • A splash of water can be added if the soup has thickened too much after chilling.
  • This recipe is naturally vegan, gluten-free, and dairy-free if using oil instead of ghee.

Nutrition

Serving: 1cupCalories: 95kcalCarbohydrates: 13gProtein: 4gFat: 3gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 420mgPotassium: 150mgFiber: 3gSugar: 4gVitamin A: 8IUVitamin C: 15mgCalcium: 4mgIron: 6mg
Keyword rasam recipe, south indian soup, spicy lentil soup, tamarind soup, tomato rasam
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