Authentic South Indian Rasam Recipe | Easy Tomato Rasam with Homemade Masala
If comfort had flavor, it would taste exactly like a steaming bowl of Rasam. This South Indian classic is more than just a dish – it’s a soulful elixir that warms your heart, soothes your tummy, and fills your home with the aroma of spices and love..
Rasam, often called “South India’s soup,” is a tangy, peppery and aromatic broth made with tomatoes, tamarind, lentil water and freshly ground spices. Poured over a mound of hot steamed rice and topped with a drizzle of ghee, it’s pure comfort – the kind of food that huge you from the inside out.
Whether you’re feeling under the weather, craving something light yet flavourful or simply missing home, this traditional rasam will bring instant peace to your soul!!
This rasam is Comforting, Light yet flavorful, Great for digestion, A true South Indian soul food!!
Whether you’re new to Indian cooking or grew up with rasam bubbling on your stove, this timeless recipe will fill your kitchen with warmth and nostalgia. So go ahead — make a pot today, share it with your loved ones, and let the magic of South India soothe your spirit.
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
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Crispy Namkeen Samosa
Bedami Puri & Aloo ki Sabzi,
Kadu Puri with Aloo Matar ki Sabji,
Dhaba Style Amritsari Chole Bhature,
Protein-Rich Chole Paneer Recipe,
Lauki ki SabjiDelicious Sweet Potato kheer – Vrat Recipe, Sweet Potato Tikki, Kacchi Dabeli with homemade Dabeli masala, Power-Packed Protein Tikki, Samosa Recipe,
Zucchini & Paneer Toast – A Healthy & Delicious Breakfast,
Delhi-Style Tikki Chole Chaat: A Street Food Classic at Home
Crispy Rice Papadi: A Perfect Gluten-Free Tea-Time Snack,
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Rava & Besan ke Ladoo further, do check my other recipes collection..
Ingredients
For Fresh Rasam Masala Powder:
- Toor Dal – 1 tsp
- Chana Dal – 1 tsp
- Black Peppercorns – 1 tsp
- Cumin Seeds – ½ tsp
- Coriander Seeds – 2 tbsp
- Fennel Seeds – ¼ tsp
- Fenugreek Seeds – ¼ tsp
- Dried Red Chilies – 6
- Dried Curry Leaves – 2–3 sprigs
For the Rasam Base:
- Ripe Tomatoes – 4 (well ripened)
- Tamarind Water – ½ cup
- Cooked Toor Dal Water – 1½ cups (use the water from boiled toor dal)
- Turmeric Powder – ¼ tsp
- Rasam Powder – 1 tsp
- Salt – to taste
- Fresh Coriander Leaves – 1 tbsp, finely chopped
For Tempering (Tadka):
- Ghee (Clarified Butter) – 1 tsp
- Mustard Seeds – ½ tsp
- Dried Red Chili – 1
- Curry Leaves – 1 sprig
- Asafoetida (Hing) – a pinch (about ⅛ tsp)
Method
Step 1 – Prepare the tomato base
- Firstly take 4 ripe tomatoes and mash them well with clean hands (yes, this is the fun part! or roughly chop them)
- Add 1/2 cup tamarind water and 1 & 1/2 cups of cooked tood dal water.
- Mix it well and keep this tomato – tamarind dal mixture aside. Using the water from cooked dal adds a subtle richness and earthy flavor to your rasam.
Step 2 – Make the fresh rasam masala
- In a dry pan on low heat, roast – Toor Dal – 1 tsp, Chana Dal – 1 tsp, Black Peppercorns – 1 tsp, Cumin Seeds – ½ tsp, Coriander Seeds – 2 tbsp, Fennel Seeds – ¼ tsp, Fenugreek Seeds – ¼ tsp. Roast until aromatic and lightly golden (about 2 – 3 minutes)
- Now turn off the flame and add dried Red Chilies – 6 and dried curry leaves – 2 – 3 sprig. Stir in the low heat of the pan until they become crisp.
- Let the mixture cool, then grind it into a fine powder. Store the fresh rasam powder in an airtight jar – it stays flavourful for up to a month. You can also spinkle it over sambar or vegetable curries for a flavor boost!!
Step 3 – Cook the rasam
- Pour our tomato – tamarind dal mixture into a pot and brind it to a gentle boil.
- Now add 1/4 tsp turmeric powder, 1 tsp freshly ground rasam masala, salt as per taste , fresh coriadner leaves.
- Stir and simmer on medium heat for about 15 minutes, allowing all the flavors to blend beutifully. Don’t over boile! Rasam should be fragrant and slightly frothy, not thick like sambar.
Step 4 – Prepare the Tempering (Tadka)
- In a small pan, heat 1 tsp ghee
- Add mustard seeds and let them spultter.
- Toss in the dried red chili, curry leaves and a pinch of hing powder.
- Pour this sizzling tempering straight into your hot rasam and mix gently. That aroma? That’s South India in a pan..
Serve hot rasam over steamed white rice. Top with extra coriander leaves, drizzle a few drops of ghee and crush a papad on top for that satisfying crunch. For a light meal, sip it as a soup – it’s delicious either way!
Tips & Tricks
- For a tangier rasam: Soak tamarind for longer or add an extra tablespoon of tamarind extract.
- For extra spice: Increase the number of dried red chilies or black pepper in the masala.
- To save time: Use ready-made rasam powder, but nothing beats the aroma of freshly roasted spices!
- Storage tip: Rasam tastes even better after a few hours as the spices deepen. Refrigerate and reheat gently.
