If you're looking for a simple, comforting dish that's full of flavor, this Easy Rasam Recipe is the perfect one. The traditional South Indian Kerala-style rasam, or Tomato soup, is light, tangy, and incredibly satisfying. It is a staple in many homes, comes together quickly, and can be served with steamed rice or enjoyed as a warm, soothing soup!
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Why will you love this?
- Quick and easy to make: This comforting rasam comes together in less than 30 minutes, making it perfect for busy weeknights.
- Light yet satisfying: Serve it with a bowl of steamed rice for a simple, wholesome meal that's easy on the stomach.
- Pairs well with your favorite sides: Enjoy it with crispy papad, vegetable sabjis like bhindi masala, or a side of Kerala-style payar thoran, cabbage upperi, or even chickpea curry.
- Great for meal prep: Rasam stores well in the refrigerator for several days, and the flavors deepen over time, so it can be enjoyed throughout the week.
- Authentic flavor with simple ingredients: Made with everyday pantry spices and fresh ingredients, this recipe lets the traditional flavors shine without any complicated steps.
- Fragrant tempering: The final tempering of mustard seeds, curry leaves, and dried red chilies infuses the rasam with an irresistible aroma, just like we used it in making the tomato chutney.
Ingredients needed
- Fresh tomatoes: Use 4 to 5 medium-sized or equivalent small cherry tomatoes will also do.
- Garlic, Ginger, small onions, shallots(optional)
- Tamarind - lemon-sized, with juice extracted (optional)
- Black pepper, cumin, and coriander seeds
- Curry leaves, coriander leaves, dried red chilies, oil/ghee/coconut oil, and mustard seeds.
- Turmeric, Kashmiri chili powder, Asafoetida, Rasam powder (optional), salt
How to make Rasam Kerala Style?
There are many variations of Kerala-style rasam, but this is one of the easiest recipes that doesn't compromise on the flavor. It uses simple ingredients, comes together quickly, and is perfect for everyday meals.
In a blender, grind the tomatoes, ginger, garlic, and small onions (if using) along with the black peppercorns, coriander seeds, and cumin seeds until smooth.
- Step 1: Take the tomatoes, ginger, and garlic.
- Step 2: Measure the whole spices and add them to the blender jar.
Transfer the ground mixture to a pot and add plenty of water to reach a soup-like consistency.
- Step 3: Grind to a fine paste.
- Step 4: Transfer the ground mixture to a pot and add enough water to achieve a thin, soupy consistency.
Stir in the turmeric powder, red chili powder, asafoetida, rasam powder(if using), curry leaves, coriander leaves, and salt.
- Step 5: Add the spice powders and salt.
- Step 6: Add curry leaves and coriander leaves.
Add the tamarind extract(optional) if using and bring the rasam to a gentle boil until there is no raw smell. Simmer for about 20 minutes, allowing the flavors to blend. When cooled, strain the contents into a serving bowl.
Prepare the tempering by heating oil or ghee or coconut oil in a small pan. Add the mustard seeds and let them splutter, then add the dried red chilies and curry leaves. Pour the hot tempering over the rasam.
- Step 7: Bring to a boil and let it simmer. Once cooled, strain contents using a sieve.
- Step 8: Temper with mustard, curry leaves, and dry red chilies.
Serve hot with steamed rice or enjoy it as a comforting soup.
Useful Tips
- Save time with a pressure cooker: If you're short on time, you can pressure cook for one whistle for the rasam to speed up the cooking process while still developing great flavor.
- Adjust the tamarind to taste: Tamarind extract is optional if your tomatoes are already tangy. Taste the rasam before adding it and adjust the amount to suit your preference.
- Rasam powder is optional: This recipe is flavorful with just the freshly ground spices. However, you can add a little rasam powder for extra depth of flavor if you like.
- For a thinner rasam: If you prefer a light, clear, restaurant-style rasam, strain it through a fine-mesh sieve after it has simmered. This removes the solids while keeping all the delicious flavors.
- Don't skip the tempering: A final tempering with mustard seeds, dried red chilies, and curry leaves is essential for authentic flavor. Use ghee for a rich, aromatic finish or coconut oil for a traditional Kerala-style taste.
- Let it rest before serving: Allow the rasam to sit for 5-10 minutes after tempering. This gives the spices time to infuse, resulting in an even more flavorful bowl.
Related Recipes
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Easy Rasam Recipe
Ingredients
- 5 tomatoes medium sized
- 3-4 garlic cloves big cloves
- 1 inch ginger peeled
- 2 tbsp black pepper use more for a spicier version
- 4 tbsp coriander seeds
- 1 tbsp cumin
- 1 tsp salt
- 2 shallots optional
- ¼ tsp turmeric
- ½ tsp red chili powder
- ½ tsp asafoetida
- 1 tsp rasam powder optional
- 1 sprig curry leaves
- 2 red chillies dried
- 1 tsp mustard seeds
- 1 tbsp oil ghee or coconut oil
Instructions
- Grind tomatoes, garlic, ginger, and shallots (if using) with black peppercorns, cumin, and coriander seeds to a fine paste.
- Add water, adjust to a soup consistency, and bring to a boil.
- Add all the spice powders and salt.
- Add tamarind extract if needed.
- Let it simmer for about 20 minutes.
- Strain the contents through a sieve to get a clear soup.
- Temper with mustard seeds, red chilies, and curry leaves.
Video
Notes
- Save time with a pressure cooker: If you're short on time, you can pressure cook for 1 whistle for the rasam to speed up the cooking process while still developing great flavor.
- Adjust the tamarind to taste: Tamarind extract is optional if your tomatoes are already tangy. Taste the rasam before adding it and adjust the amount to suit your preference.
- Rasam powder is optional: This recipe is flavorful with just the freshly ground spices. However, you can add a little rasam powder for extra depth of flavor if you like.
- For a thinner rasam: If you prefer a light, clear, restaurant-style rasam, strain it through a fine-mesh sieve after it has simmered. This removes the solids while keeping all the delicious flavors.
- Don't skip the tempering: A final tempering with mustard seeds, dried red chilies, and curry leaves is essential for authentic flavor. Use ghee for a rich, aromatic finish or coconut oil for a traditional Kerala-style taste.
- Let it rest before serving: Allow the rasam to sit for 5-10 minutes after tempering. This gives the spices time to infuse, resulting in an even more flavorful bowl.
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