• Author: Reka Ilango
  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Yield: 5 to 6servings 


Rasam (indian Soup) , is nothing but the juice of spices. this is a simple homestyle rasam recipe which induces the essence of various spices into the tamirind mixture. can be had with hot steaming rice or as a soup.


To Powder:

Pepper – 1 tsp

Manjappai Cumin- 1.5 tsps

Red chilies -2 to 3

Manjappai coriander seeds -2 tsps

Manjappai Fenugreek- 1/4 tsp

Turmeric powder -1/2 tsp

To crush

6 to 7 garlic pods

2 medium sized tomatoes

crushed seperately

To soak

Manjappai Tamarind 1 lemon size, soaked in a glass of water

To Temper

Gingelly oil- 1 tbsp

mustard-1/2 tsp

Fenugreek seeds -1/4 tsp

Curry leaves -2 strings

Red chillies-2

Hing – 1 pinch



*Take a small mixer grinder and add whole pepper, cumin, whole chilies, 1/8th tsp fenugreek , turmeric powder and coriander seeds and grind it to a fine powder.

*Crush and smash garlic pods 

*Heat oil in a sauce pan, when the oil is hot temper it with mustard seeds, once they splutter add remaining fenugreek , hing , red chilies and curry leaves .Add crushed garlic and the ground powder and saute for a few seconds.

*Now add the tamarind juice  and add 2 smashed tomatoes 

*Add 500 to 600ML water and heat the mixture, once the rasam bubbles and the bubbles start to seperate switch off the stove.

*Garnish with coriander leaves.

*Serve it with a cup of steamed rice or take it as a soup.


Rasam is an South Indian recipe which is being consumed by people since centuries for its health benifits.

  1. Enables smooth bowel movement.
  2. This soup is loaded with Niacin, thiamin, folic acid, Vitamin A and Vitamin C.
  3. It is an excellent source of minerals such as pottasium ,iron ,calcium, zinc, selenium, copper and Magnesium. which makes it antioxidant rich.
  4. Facilitates easy digestion and prevents flatulence.




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