South Indian Easy Rasam Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
For Grinding
  • Ginger- 2-inch slice
  • Garlic- 3 cloves
  • Whole black peppercorns- 1 tsp
  • Cumin seeds- 1 tsp
Other Ingredients
  • Coconut Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies- 2 (optional)
  • Small onions, sliced thin- 4 (or chopped shallots- 3)
  • Tomatoes, chopped- 2
  • Fresh tamarind extract- 2-inch slice soaked in ½ cup water
  • Salt- 1¼ tsp
  • Cilantro, chopped- ¼ cup
  • Mint leaves, chopped- ¼ cup
  • Curry leaves- 1 sprig
  • Water- 1¼ cups
  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 the ground mixture, combine well and cook for 2 minutes.
  8. Add small onions, season with ½ tsp salt.
  9. Saute for 2 minutes.
  10. Add tomato, cook for 5 minutes.
  11. Add chopped cilantro & mint leaves.
  12. Add freshly squeezed tamarind. Combine well.
  13. Add ¾ tsp salt.
  14. Add 1 cup water and cook covered for 5 minutes.
  15. Remove pan from the heat, keep covered for 15 minutes.
  16. Pour over rice and enjoy or enjoy as a soup.
If you want this to be spicy, add more black ground peper.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at