Indian Food

Rasam recipe, how to make rasam, south indian rasam recipe

Recipe for rasam, an authentic traditional South Indian soup or snack made from tamarind.


No traditional South Indian dish or tali is complete without “rasam”. Literally translated, “rasam” means juice or pressed liquid. There are many versions of the basic rasam recipe, prepared according to the southern recipe, with each home cook adding a unique touch to the preparation of rasam.

I am sharing ~ the
simplest, easiest, tastiest rasam from
South India for beginners ~
a must have recipe that can be made even by a 10 year old.
~ recipe for rasam without rasam powder and lentils.

Rasam, better known as Charu, is an integral part of the traditional daily meal in Telugu-speaking households. Rasam with rice is a comforting dish that I grew up with and still enjoy. I love rasam and I cook it fresh every day. If there is rasam left over, we eat it as soup during dinner. Tamarind is the main ingredient and provides the necessary acidity. Every day I try to change the flavor profile of rasam by adapting a basic rasam recipe. I play with ingredients like garlic, asafoetida, tomatoes, coriander leaves, black pepper corn, jam and end up making a different rasam than before and so on. By adding or omitting a particular spice or herb, the rasam turns into a unique tasting avatar 🙂 .

south indian rasam recipe

Rasas were used in South India by the Taliban….

Several of my Hindi speaking friends asked me for an authentic rasam recipe. When you ask me for a rasam recipe with specific measurements, it is not an easy task when I look at the ingredients. I will try my best to share a delicious rasam recipe that works well every time I prepare it. The diluted tamarind water is boiled with turmeric, salt and balagan, which adds a touch of sweetener and helps reduce the bitterness of the tamarind leaves and curry, adding a tasty touch. The liquid is boiled until the tamarind has lost its roughness. I usually chop by hand spices such as cumin seeds, peppercorns or garlic which are added to the almost cooked rasam which is simmering and then tempered with melted mustard seeds, red chillies and asafoetida. Adding asafoetida in batches improves the aromatic profile of rasam.

You can add fresh chopped spices and herbs of your choice depending on what you have in your pantry in step 2 of the rasam recipe below. – Chopped
garlic (3-4 teaspoons) OR – chopped cumin seeds
(1/2 teaspoon) OR – chopped
black pepper seeds (7-8 teaspoons) OR – chopped
cumin seeds (1/2 teaspoon) and black pepper (1/2 teaspoon)
) – chopped coriander seeds, cumin seeds and black pepper seeds (1/2 teaspoon) OR –
(2-3 teaspoons), cumin seeds (1/2 teaspoon) and black pepper seeds (1/2 teaspoon) OR –
chopped ginger (1/2 inch).

The taste of spicy, savory and delicious rasam is discoverable and cannot be described in words. It is best served with warm white rice, dal, cucumber and papad. If you are feeling depressed, rasam warms your soul, opens your nasal passages and soothes your sore throat. As for health benefits, it helps digestion and prevents constipation. Rasam is perfect for a vacation snack! Delicious, warm and easy zen!

how to make rasam

Rasam from South India

Varieties of Rasam
Recipe for rasam powderAndhra charu with black pepper cornButur rasam
Udupi tomato rasamNa pineapple rasamMango rasam
Nimmakaya charu (lemon rasam)

Follow the instructions to learn how to prepare rasam easily, simply and deliciously.

Related Tags:

how to make rasam with rasam powderandhra rasam recipepepper rasam reciperasam recipe with dalrasam recipe hebbars kitchenrasam recipe tamilrasam ingredientsrasam recipe kerala style

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