Rasam Soup Recipe

If you’re looking for a flavorful and comforting soup that’s easy to make, look no further than rasam recipe. Chefs craft this South Indian dish using a mix of spices, such as cumin, mustard seeds, black pepper, garlic, and curry leaves. They also add tamarind to give it a tangy, sour kick. People often enjoy it as an appetizer or side dish, but you can also pair it with rice or bread as a main course.

There are many variations of rasam recipe, but most recipes start with a base of tomatoes, lentils, and water. The spices and herbs are then added to the mixture, along with tamarind paste or juice, which gives the dish its distinctive sour taste. Some recipes also call for the addition of vegetables like okra or drumsticks, while others use a pre-made rasam powder to simplify the process. Regardless of the recipe, the end result is a delicious and comforting soup that’s perfect for chilly days or when you’re feeling under the weather.

Understanding Rasam

People often enjoy Rasam Soup, a tangy and spicy stew, with steamed rice. Chefs craft this dish using tamarind, tomatoes, and a mix of spices. The unique taste and scent of rasam come from whole spices such as mustard seeds, cumin seeds, and black pepper.

Origin of Rasam

Ancient Ayurvedic texts from India first mentioned rasam as a medicinal food. Historically, people made rasam with a combination of herbs, spices, and lentils, attributing healing properties to these ingredients. As the dish evolved, tamarind and tomatoes became integral components, introducing a tangy twist to its flavor.

Today, rasam is a staple in most South Indian households and is served as a part of everyday meals. It is also a popular dish in restaurants and hotels across India and the world.

Health Benefits

Rasam is not just a delicious dish, but it also has several health benefits. Here are some of the health benefits of rasam:

  • Digestive Aid: Rasam is known for its digestive properties. The spices used in the dish, like cumin and black pepper, help to stimulate the digestive system and improve digestion.
  • Immune Booster: Rasam is rich in antioxidants and vitamins that help to boost the immune system. The tamarind used in the dish is also a good source of vitamin C, which is essential for a healthy immune system.
  • Anti-Inflammatory: The spices used in rasam, like turmeric and ginger, have anti-inflammatory properties that can help to reduce inflammation in the body.
  • Hydration: Rasam is a hydrating dish that can help to replenish fluids lost during the day. The tamarind used in the dish is also known for its hydrating properties.

Overall, rasam is a delicious and healthy dish that is easy to make at home. With its unique flavor and health benefits, it is no wonder why it is such a popular dish in South India and beyond.

Ingredients for Rasam Recipe

If you’re looking to make a delicious and comforting South Indian soup, then rasam recipe is a great option. Here are the main ingredients and spices you’ll need to make a flavorful and aromatic rasam.

Main Ingredients


Tomatoes are the main ingredient in rasam and provide the soup with its tangy and sweet taste. You can use either fresh or canned tomatoes, depending on your preference. If you’re using fresh tomatoes, make sure to chop them finely and remove the seeds.


Tamarind is another key ingredient in rasam recipe and adds a sour taste to the soup. You can use either tamarind paste or whole tamarind pods. If you’re using whole tamarind pods, soak them in warm water for 10-15 minutes and then extract the pulp.


Toor dal or pigeon peas lentils are commonly used in rasam recipe and add thickness to the soup. You can also use Masoor dal or split red lentils as a substitute. If you’re using lentils, make sure to cook them until they are soft and tender.

Spices and Herbs

Mustard Seeds

Mustard seeds are one of the most important spices used in rasam recipe and add a strong flavor to the soup. You can use either black or yellow mustard seeds, depending on your preference.

Cumin Seeds

Cumin seeds are another key spice used in rasam recipe and add a nutty and earthy flavor to the soup. You can use either whole cumin seeds or ground cumin powder.

Black Pepper

Black pepper is a common spice used in rasam recipe and adds a mild heat to the soup. You can use either whole black peppercorns or ground black pepper.


Garlic is a commonly used herb in rasam and adds a pungent and savory flavor to the soup. You can use either fresh garlic cloves or garlic powder.

Curry Leaves

Curry leaves are a fragrant herb used in rasam and add a distinct aroma to the soup. You can use either fresh or dried curry leaves.

Coriander Leaves

Coriander leaves are a fresh herb used in rasam and add a bright and citrusy flavor to the soup. You can use either fresh or dried coriander leaves.

With these ingredients and spices, you can make a delicious and flavorful rasam that is sure to warm you up on a cold day.

Rasam Recipe: Preparation Steps

To make a delicious rasam, you need to prepare the base, add spices, and follow the final cooking steps. Here’s how to do it.

Preparing the Base

The base of rasam is made with tamarind extract or tomato juice. To make tamarind extract, soak a small amount of tamarind in warm water for 10-15 minutes. Then, squeeze the tamarind with your hands to extract the juice and discard the pulp. Alternatively, you can use canned tomato juice for a quicker option.

Next, you need to cook the base. In a pot, bring the tamarind extract or tomato juice to a boil and let it simmer for a few minutes until it reduces slightly.

Adding Spices

Once the base is ready, it’s time to add spices. In a separate pan, heat some oil and add mustard seeds, cumin seeds, and curry leaves. Let the seeds crackle and the curry leaves turn crispy.

Then, add chopped garlic, ginger, and green chilies and sauté for a minute until fragrant. You can also add other spices such as asafetida, fenugreek seeds, and turmeric powder for additional flavor.

Final Cooking Steps

Now, it’s time to combine the base and the spice mixture. Add the spice mixture to the pot with the base and let it simmer for a few minutes until the flavors meld together.

Finally, add some chopped cilantro and turn off the heat. You can also add some cooked lentils or dal for added protein. Serve hot with rice or enjoy as a soup.

By following these simple steps, you can make a delicious and flavorful rasam that will impress your friends and family.

Variations of Rasam

Rasam is a popular South Indian soup-like dish that is made with tamarind, tomatoes, and a blend of aromatic spices. It is a comfort food that is perfect for any occasion. The beauty of rasam lies in its versatility as it can be prepared in different styles depending on the region and personal preferences. Here are some of the most popular variations of rasam:

Andhra Style

Andhra-style rasam is known for its spiciness and tanginess. To make this rasam, you need to roast and grind a special spice mix that includes coriander seeds, cumin seeds, red chili, and black pepper. The spice mix is then added to the tamarind and tomato base along with garlic, curry leaves, and other spices. The result is a fiery and flavorful rasam that is perfect for those who love a little heat in their food.

Tamil Style

Tamil-style rasam is a classic recipe that is simple yet delicious. It is made with a base of cooked dal, tamarind, and tomatoes. The dal gives the rasam a creamy texture while the tamarind and tomatoes add a tangy flavor. To enhance the taste, a tempering of mustard seeds, cumin seeds, and curry leaves is added to the rasam. This rasam is perfect for those who prefer a milder taste.

Kerala Style

Kerala-style rasam is a unique variation that uses coconut milk as a key ingredient. The coconut milk gives the rasam a rich and creamy texture while balancing the tanginess of the tamarind and tomatoes. To make this rasam, you need to first extract the milk from grated coconut and then add it to the tamarind and tomato base along with other spices. The result is a delicious and comforting rasam that is perfect for a rainy day.

Each variation of rasam has its own unique taste and flavor. You can experiment with different ingredients and spices to create your own signature rasam recipe. Whether you prefer it spicy or mild, tangy or creamy, rasam is a dish that is sure to delight your taste buds.

Serving Suggestions

Rasam is a versatile dish that can be served in many ways. Here are some serving suggestions to help you enjoy this delicious soup:

1. As a Soup

Rasam can be served as a soup on its own. Simply ladle the hot soup into bowls and serve with some crusty bread or crackers. This is a great option for a light lunch or dinner.

2. With Rice

Rasam is traditionally served with rice. To enjoy this dish with rice, simply cook some rice and serve it in a bowl. Ladle the hot rasam over the rice and mix well. This is a hearty and satisfying meal that can be enjoyed any time of the day.

3. With Idli or Dosa

Rasam can also be served with idli or dosa. Idli is a steamed rice cake, while dosa is a crispy rice and lentil crepe. To enjoy rasam with idli or dosa, simply pour some rasam into a bowl and use it as a dipping sauce for the idli or dosa.

4. With Vada

Rasam can also be served with vada, which is a savory doughnut-shaped snack made from lentils. To enjoy rasam with vada, simply dip the vada into the hot rasam and enjoy.

5. With Papad

Rasam can be served with papad, which is a crispy Indian flatbread made from lentil flour. Simply roast the papad and serve it alongside the rasam. This is a great option for a quick and easy snack.

6. With Vegetables

Rasam can be served with vegetables such as okra, eggplant, or potatoes. Simply cook the vegetables and mix them into the rasam. This is a great way to add some extra nutrition to your meal.

7. With Yogurt

Rasam can also be served with yogurt. Simply mix some yogurt with the rasam and enjoy. This is a great option for those who prefer a milder flavor.

Overall, there are many ways to enjoy rasam. Whether you prefer it as a soup, with rice, or with other dishes, rasam is a versatile and delicious dish that can be enjoyed in many ways.

If you savored the flavors of our Rasam, explore the rich taste of our Jamocha Shake Recipe!

Storing and Reheating Tips

If you have any leftover rasam, you can store it in an airtight container in the refrigerator for up to 2-3 days. However, it’s best to consume it within 24 hours for optimal flavor and freshness.

When reheating, it’s important to remember that rasam should not be boiled, as it can change the flavor and texture. Instead, gently heat it on low heat until it’s warm enough to serve. You can use a microwave or stove to reheat it.

Here are a few tips to keep in mind while storing and reheating rasam:

  • Always store rasam in an airtight container to prevent it from absorbing any odors from the refrigerator.
  • If you plan to freeze rasam, make sure to do so within 24 hours of preparing it. Frozen rasam can last up to 3 months.
  • To thaw frozen rasam, simply transfer it to the refrigerator and let it thaw overnight. You can then reheat it as per your preference.
  • If you find that your rasam has become too thick after refrigeration, you can add a little water or tamarind extract to thin it out.
  • Do not add salt while reheating rasam, as it can make it too salty. Instead, adjust the seasoning with salt and pepper after reheating.

By following these simple tips, you can ensure that your leftover rasam remains fresh and flavorful for longer.

Common Mistakes to Avoid

Rasam is a popular South Indian soup that is tangy, spicy, and flavorful. While it is a simple dish to prepare, there are some common mistakes that people make while cooking rasam. In this section, we will discuss some of these mistakes and how to avoid them.

Using Too Much Water

One of the most common mistakes people make while cooking rasam is using too much water. This can result in a watery and bland rasam. To avoid this, make sure to use the right amount of water as per the recipe. If you are not sure, start with less water and add more as needed.

Overcooking the Tamarind

Tamarind is an essential ingredient in rasam, and it gives the soup its tangy taste. However, overcooking the tamarind can make the rasam too sour and overpowering. To avoid this, soak the tamarind in warm water for 15-20 minutes before using it. This will soften the tamarind and make it easier to extract the juice. Also, make sure to add the tamarind juice towards the end of the cooking process.

Not Roasting the Spices

Roasting the spices is an important step in making rasam as it enhances their flavor and aroma. However, some people skip this step or do not roast the spices enough. To avoid this, make sure to roast the spices on low heat until they turn fragrant and slightly brown. This will take around 2-3 minutes. Also, make sure to grind the spices into a fine powder before using them.

Adding Too Much Salt

Adding too much salt can ruin the flavor of the rasam. To avoid this, start with a small amount of salt and add more as needed. Also, make sure to taste the rasam before adding salt to ensure that it is not too salty.

Using the Wrong Type of Lentils

Different types of lentils can be used to make rasam, but some are better suited than others. To make a flavorful and well-textured rasam, use toor dal or split pigeon peas. Avoid using moong dal or chana dal as they do not give the same texture or flavor to the rasam.

By avoiding these common mistakes, you can make a delicious and authentic rasam that will be loved by everyone.

Frequently Asked Questions

What is rasam made from?

Rasam is a South Indian soup or stew made with a base of tamarind, tomatoes, and lentils. It is typically seasoned with a special blend of spices called rasam powder, which includes ingredients like cumin, coriander, and black pepper. The soup may also contain garlic, curry leaves, and other herbs and spices.

How can I make rasam without using rasam powder?

While rasam powder is a key ingredient in traditional rasam recipes, it is possible to make a tasty version of the soup without it. Instead of using rasam powder, you can create your own spice blend using whole spices like cumin, coriander, and black pepper. Toast the spices in a dry pan until fragrant, then grind them into a fine powder. You can then add this spice blend to your rasam along with other ingredients like tamarind, tomatoes, and lentils.

Is rasam good for health?

Rasam is a nutritious and healthy soup that is packed with vitamins, minerals, and antioxidants. The soup contains ingredients like tomatoes, which are rich in lycopene, a powerful antioxidant that can help protect against cancer and heart disease. Rasam also contains lentils, which are a good source of protein, fiber, and iron. The soup is also low in calories and fat, making it a great choice for those looking to maintain a healthy diet.

Is rasam healthy for weight loss?

Rasam is a great choice for those looking to lose weight, as it is low in calories and fat. The soup is also high in fiber and protein, which can help keep you feeling full and satisfied for longer periods of time. Additionally, the spices used in rasam, such as cumin and black pepper, have been shown to have metabolism-boosting properties, which may help with weight loss.

How many days does rasam last?

Rasam can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply heat the soup on the stove or in the microwave until hot.

Is it healthy to consume rasam regularly?

Rasam can be a healthy addition to your diet when consumed in moderation. The soup is packed with nutrients and is low in calories and fat. However, it is important to note that rasam can be high in sodium, especially if you use store-bought rasam powder or add too much salt. To make a healthier version of rasam, try using less salt or making your own spice blend using whole spices.

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Rasam Recipe: A Simple and Authentic South Indian Soup

Rasam Recipe

  • Author: CookesRecipes
  • Prep Time: 20 Mins
  • Cook Time: 10 Mins
  • Total Time: 30 Mins
  • Yield: 3 Serving 1x
  • Category: Soups
  • Cuisine: South Indian
  • Diet: Vegan


Experience the authentic flavors of South India with our Rasam Recipe. A tangy, spicy soup that warms the soul and delights the palate!


  • 1 lemon-sized tamarind (approximately 1 tablespoon of tightly packed seedless tamarind or imli)
  • ½ cup warm or hot water (for soaking tamarind)
  • ½ cup chopped tomatoes or 1 medium-sized tomato
  • 2 cups water
  • 10 to 12 curry leaves
  • 2 pinches of asafoetida (hing)
  • ½ teaspoon turmeric powder
  • 1 teaspoon mustard seeds
  • 2 to 3 dry red chilies (broken and deseeded)
  • 2 tablespoons chopped coriander leaves (cilantro)
  • 2 tablespoons oil (gingelly oil/raw sesame oil or any neutral oil)
  • Salt, as required

Spices to be ground:

  • 3 teaspoons cumin seeds
  • 2 teaspoons black peppercorns
  • 6 to 7 medium-sized garlic cloves (roughly chopped)


  1. Soak the tamarind in warm water for 20 to 30 minutes.
  2. Squeeze the pulp from the soaked tamarind, strain it, and set it aside.
  3. In a dry grinder or coffee grinder, grind the cumin seeds, whole black pepper, and roughly chopped garlic to a semi-fine consistency.

Making Rasam:

  1. Heat the oil in a pan. Start by cracking the mustard seeds.
  2. Add the curry leaves, red chilies, and asafoetida. Sauté for a few seconds until the red chilies deepen in color. Make sure to fry them on low heat to prevent burning.
  3. Add the chopped tomatoes and sauté until they soften.
  4. Now, add the semi-coarsely powdered cumin, black pepper, and garlic mixture along with the turmeric powder. Stir well.
  5. Then, pour in the tamarind pulp, add water, and stir to combine. Season with salt to taste.
  6. Let the entire rasam come to a gentle simmer, uncovered, on low heat.
  7. Once the rasam has simmered, switch off the heat, and add the chopped coriander leaves.
  8. Serve the rasam hot as a soup or with steamed rice.


  • Tamarind Selection: When selecting tamarind, choose seedless tamarind for convenience. If using tamarind with seeds, make sure to remove them before soaking.
  • Soaking Time: The soaking time for tamarind may vary depending on its freshness. Ensure it’s soaked long enough to extract its tangy flavor.
  • Spice Level: Adjust the number of dry red chilies based on your spice preference. You can also leave some seeds in for more heat.
  • Tamarind Pulp: When extracting tamarind pulp, you can add water gradually to ensure you get the desired consistency and flavor strength. Straining helps remove any remaining fibers.
  • Serving Options: Rasam can be served as a comforting soup or paired with steamed rice and a side dish like papad or a vegetable curry.
  • Variations: Feel free to experiment with variations like adding crushed garlic or ginger for extra flavor.
  • Taste Testing: Before serving, taste the rasam and adjust the salt and tamarind as needed to suit your palate.
  • Cilantro Garnish: Fresh cilantro adds a burst of flavor to the rasam. You can also garnish with curry leaves for an authentic touch.
  • Consistency: Rasam should have a thin, soupy consistency. If it thickens upon standing, you can adjust the consistency by adding hot water and reheating gently.


  • Serving Size: 1
  • Calories: 142kcal
  • Sugar: 1.7g
  • Sodium: 66mg
  • Fat: 11.1g
  • Saturated Fat: 1.5g
  • Carbohydrates: 10.1g
  • Fiber: 3.7g
  • Protein: 2.5g
  • Cholesterol: 0mg

Keywords: Rasam Recipe, Rasam, Rasam soup