Rasam Recipe (With & without Rasam Powder)

Written by on in Lunch/dinner, South Indian

Rasam is a popular soup-like dish in South Indian cuisine. It is typically made with a tamarind or tomato base and flavored with a variety of spices such as cumin, coriander, mustard seeds, and curry leaves.

It is often served as a part of a larger meal, alongside rice and other dishes, and is known for its tangy and spicy flavor profile and is believed to aid in digestion.

There are many variations of rasam, with different regions and households having their own unique recipes. Some common variations include pepper rasam, garlic rasam, and pineapple rasam. Overall, rasam is a flavorful and nutritious dish that is enjoyed by many in South India and beyond.

It can be prepared by using pre-prepared Rasam Powder or by using freshly ground masala of garlic, black peppercorns, and cumin seeds. This Rasam Recipe will give you the process to make rasam by both with or without rasam powder and to get a nice flavor and spiciness and explains the process with step-by-step photos.

Rasam recipe without rasam powder

Ingredients

  • 1/2 cup pigeon peas (toor dal)
  • 2 medium-sized tomatoes, chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • 1/4 tsp fenugreek seeds
  • 2 tbsp ghee or oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp asafoetida (hing)
  • 1 sprig of curry leaves
  • 2 green chillies, slit lengthwise
  • 2 cloves garlic, chopped
  • Salt to taste
  • 2 cups water
  • Coriander leaves for garnish

Instructions

  1. Pressure cook the pigeon peas with enough water until soft and mushy. Set aside.
  2. In a small pan, dry roast the cumin seeds, black peppercorns, and fenugreek seeds until fragrant. Grind into a coarse powder and set aside.
  3. Heat ghee or oil in a pan and add mustard seeds. Once they start to splutter, add asafoetida, curry leaves, green chilies, and garlic. Saute for a minute.
  4. Add chopped tomatoes, turmeric powder, and salt to the pan. Cook until the tomatoes are soft and mushy.
  5. Add the ground spice powder and saute for a few seconds.
  6. Add the cooked pigeon peas along with 2 cups of water to the pan. Mix well and bring it to a boil.
  7. Reduce the heat and simmer for 5-7 minutes.
  8. Garnish with coriander leaves and serve hot with rice.

Rasam Recipe

Rasam recipe with rasam powder

Ingredients:

  • 1/2 cup pigeon peas (toor dal)
  • 2 medium-sized tomatoes, chopped
  • 1 tbsp rasam powder
  • 2 tbsp ghee or oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp asafoetida (hing)
  • 1 sprig of curry leaves
  • 2 green chillies, slit lengthwise
  • 2 cloves garlic, chopped
  • Salt to taste
  • 2 cups water
  • Coriander leaves for garnish

Instructions:

  1. Pressure cook the pigeon peas with enough water until soft and mushy. Set aside.
  2. Heat ghee or oil in a pan and add mustard seeds. Once they start to splutter, add asafoetida, curry leaves, green chillies, and garlic. Saute for a minute.
  3. Add chopped tomatoes, rasam powder, and salt to the pan. Cook until the tomatoes are soft and mushy.
  4. Add the cooked pigeon peas along with 2 cups of water to the pan. Mix well and bring it to a boil.
  5. Reduce the heat and simmer for 5-7 minutes.
  6. Garnish with coriander leaves and serve hot with rice.

Tips and Variations

  • Use fresh ingredients: Use fresh tomatoes, garlic, and green chillies for the best flavor.
  • Roast the spices: Dry roast the cumin seeds, black peppercorns, and fenugreek seeds for a few minutes until fragrant, and grind them into a powder. This step will enhance the flavor of the spices.
  • Cook the dal well: Cook the pigeon peas until they are soft and mushy. This will ensure the smooth consistency.
  • Adjust the spice level: Adjust the amount of rasam powder and green chillies based on your preference for spiciness.
  • Don’t overcook: Once the rasam starts to boil, reduce the heat and simmer for only 5-7 minutes. Overcooking can make lose its flavor and texture.

Serving Suggestions

Rasam is traditionally served hot with steamed rice. It makes for a delicious and comforting meal. It can also be served as soup. You can add some cooked rice, boiled vegetables, or croutons and serve it as a light soup.

You can serve rasam with a variety of side dishes like vegetable stir-fry, roasted papad, or any other dry vegetable dish of your choice. Also served as an accompaniment to idli or dosa, two popular South Indian breakfast dishes. It adds a tangy and spicy flavor to the meal.

Pickle is a tangy and spicy condiment that pairs well. It adds a burst of flavor to the meal. Adding a dollop of ghee enhances its flavor and aroma. It also helps to soothe the digestive system.

FAQs

  • What are the ingredients used in rasam powder?

Rasam powder is a blend of spices including cumin seeds, black peppercorns, coriander seeds, fenugreek seeds, dried red chilies, and curry leaves. It adds a unique flavor and aroma to the rasam.

  • Can rasam be made without tamarind?

Yes, it can be made without tamarind. You can use lemon juice or raw mango instead of tamarind for a tangy flavor.

  • Can rasam be made with other lentils?

Traditionally, pigeon peas (toor dal) are used. However, you can use other lentils like split yellow lentils (moong dal) or split red lentils (masoor dal) to make rasam as well.

  • How do you store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add some water to the rasam and bring it to a boil.

Nutrition

Calories 253kcal
Carbohydrates 16gm
proteins 3g
sodium 56mg
potassium 477mg
sugar 3g
Vitamin A 325IU
Vitamin C 21.6mg
Fat 19g
Iron 3mg

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