Rasam | Traditional South Indian Rasam recipe

traditional rasam recipe , Tam bram rasam recipe , iyer rasam recipe

I have several rasam recipes in my blog, such as the instant rasam with a mix, rasam paste, tomato rasam from scratch made with fresh powder ground at the time of making rasam, quick rasam, pineapple rasam and some more .

Yet this is one recipe that i keep fine tuning with ingredients till i get a good ratio that screams Delicious ! ???????? Here is one such and the current preferred recipe by my hubby . And having said that, as a blogger , i think i have got the certification from him finally when it comes to rasam . I do get appreciation for the dishes i churn up but rasam is like a complicated test that i have got to pass. ????????

Ingredients for Rasam
ingredients for rasam powder
ingredients for rasam powder

Recipe for making rasam


1 big tomato chopped finely or squeezed with fingers to make it mushy
1 lime size tamrind soaked in warm water
1 tbsp prepared rasam powder
1/4 tsp turmeric powder
pinch of asafoetida powder
salt as needed
3 tbsp toor dal pressure cooked and mashed and mixed with 1 cup water
chopped coriander leaves for garnish
curry leaves torn and added to rasam

For tempering

1 tsp ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp methi seeds
1-2 red chillies
pinch of asafoetida powder
curry leaves


Take a vessel to prepare rasam
add 1 1/2 cups water
add 1 cup tamrind water
add tomatoes ( it is better to squeeze tomatoes with fingers than chopping with knife )

add 1 heaped tbsp rasam powder
add turmeric powder
add salt
add curry leaves torn , add few chopped coriander leaves .
add a pinch of asafoetida powder
allow this to boil till tomatoes are soft and the mixture is aromatic with no raw smell.
the mixture will reduce in qty slightly on boiling , that is ok .
now add the dal and water mixture, adjust water qty by tasting rasam .
allow the rasam to come to a boil but not bubbling .add coriander leaves .
as soon as the rasam starts frothing, switch off , add tempering by heating ghee in a small pan, add mustard seeds, cumin seeds, red chillies, curry leaves, pinch of asafoetida powder

and cover with lid. Enjoy delicious rasam with home made rasam powder

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Rasam | Traditional South Indian Rasam recipe
Delicious home made rasam with freshly ground spices .
Prep Time 20 minutes
220 grams
Prep Time 20 minutes
220 grams
  1. measure all the ingredients and spread on a plate .
  2. preferred method is to dry all the ingredients in the sun by keeping plate out in hot sun for 2-3 days till the red chilies become crisp and break easily, according to traditional method, rasam ingredients are never roasted but sun dried .
  3. how ever if it is not possible to sun dry, then tak e a big kadai and dry roast all ingredients very lightly, they must become warm but not hot and change colour .
  4. separately dry roast curry leaves till they become crisp .
  5. let all these cool before you grind to a coarse powder in mixie . for bulk quantities, you can get them milled outside in commercial mill . add few pieces of varali turmeric if you are getting it ground outside . As i prepare in small quantities , i grind at home .
  6. store in an airtight container .
  7. turmeric powder can be added at the time of making rasam , if you are unable to add varali turmeric sticks to the ingredients mentioned . .
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