Rasam – Spicy, Tangy South Indian soup


I am a big fan of South Indian cuisine but for some reason was not fond of rasam growing up! Rasam is a clear, spicy and tangy south Indian soup. There are many variations to this soup and is prepared using tamarind pulp, tomato, black pepper, coriander, cumin, and sometimes vegetables. It is a daily staple in many south Indian households and is consumed for its digestive properties. This can be eaten with rice, idlis, vadas or by itself as a spicy soup.

I have tried making this soup with readymade mixes and my own twists but have mostly been disappointed. This time I made my own rasam powder at home and used it in my recipe and absolutely fell in love with this dish:) Finally, I can say that I know how to make yummy Rasam and enjoy it too!

Rasam powder

Recipe                              Makes: 3 cups                                       Time: 20 minutes


½ tsp. tamarind paste

1 medium tomato, chopped

2 tsp. Rasam powder

3 Tbsp. cooked toor daal

¼ tsp. sugar

2 garlic cloves, minced fine

Few sprigs of cilantro, chopped

6-7 curry leaves

½ tsp. mustard seeds

½ tsp. cumin seeds

2 whole red chilies

2.5 -3 cups water

1 Tbsp. ghee or oil

½ tsp. black pepper powder

1/2 tsp. hing (asafoetida) powder

Salt to taste


  1. Heat ghee/oil in a pot.
  2. Add mustard, cumin seeds, red chilies and curry leaves. Let it crackle.
  3. Add tomatoes and garlic and cook on medium heat for couple minutes.
  4. Add tamarind pulp, salt, sugar, black pepper powder, daal, rasam powder, hing powder and water.
  5. Boil for 2-3 minutes and turn off the heat.
  6. Enjoy with white rice or vadas!!

Rasam vada1

Tip: You can make this without adding any daal for a clearer consistency.

2 thoughts on “Rasam – Spicy, Tangy South Indian soup

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