South Indian Easy Rasam Recipe

South Indian style Rasam, perfect to pour over rice…

Rice when served along with rasam and pickle, truly a South Indian comfort food. In some of the South Indian houses, rasam is made and served with rice almost every day for lunch and dinner. Rasam can be also enjoyed as a soup, it helps in digestion and helps to relieve stomach aches.

Try this easy to make rasam recipe and enjoy with rice.

South Indian Easy Rasam Recipe
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
For Grinding
  • Ginger- 2-inch slice
  • Garlic- 1 large clove
  • Green chili- 1 or 2
  • Whole black peppercorns- ½ tsp
  • Cumin seeds- ¾ tsp
Other Ingredients
  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies- 2
  • Small onions, sliced thin- 4
  • Tomato, sliced- 1
  • Fresh tamarind extract- 2-inch slice soaked in ½ cup water
  • Salt- 1 tsp
  • Curry leaves- 1 sprig
  • Water- 1 cup
  1. Soak 2-inch slice tamarind in ½ cup water for 5 minutes. Squeeze the soaked tamarind in water to extract juice, drain the juice and discard the skin. Keep aside.
  2. In a blender, add all the ingredients mentioned ‘for grinding’ along with ¼ cup water. Grind to a coarse paste.
  3. Place a saucepan over medium heat.
  4. Add oil, let turn hot.
  5. Add mustard seeds, let splutter.
  6. Add dried red chilies and curry leaves.
  7. Add small onions, season with ½ tsp salt.
  8. Saute for 2 minutes.
  9. Add tomato, cook for 3 minutes.
  10. Add the ground mixture, combine well and cook for a few minutes.
  11. Add freshly squeezed tamarind. Combine well.
  12. Add 1 cup water and cook covered for 3 minutes.
  13. Taste and add ½ tsp more salt for taste.
  14. Pour into a bowl and serve along with rice.


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