Rasam Recipes

Mysore Rasam

  •  Small lemon size tamarind (Extract juice by adding 1 1/2 cups of water)
  •  One Green chilli (slit)
  •  Salt to taste
  •  Hing
  •  Curry leaves
  •  Coriander leaves with stem
  •  Turmeric powder - 1/4 tsp
  •  Jaggery - little
  •  Cooked Toor dal - 5 table spoons
  •  Water 2 cups

 for grinding:
  •  Channa dal - 3/4 tsp
  •  Coriander seeds - 1 tsp
  •  Black Pepper - 1/2 tsp
  •  Dried red Chillies - 4 to 5 (according to taste)
  •  Grated Coconut - 2 tsp
  •  Ghee - 1/4 tsp
Fry the above with Ghee, Cool and Grind into a paste.

 Mustard Seeds
 Cumin seeds
 Ghee 1 tsp

  •  In a vessel put Tamarind juice, Salt, Green Chilli, Hing, Turmeric powder, Jaggery, Stems of Coriander leaves, Curry leaves and bring into a boil.
  •  When the raw smell of tamarind goes add Cooked dal and the paste and cook for few minutes.
  •  Dilute it with water and Cook till foamy. (just enough, it should not boil for very long.)
  •  Season with Mustard and Cumin seeds.
  •  Garnish with Coriander leaves.
* Best Combo for this Rasam - Rice and Papads. *

  •  Always keep closed with a lid to retain the aroma of rasam.
  •  Grinding of paste should not be very fine. ( If it is very fine it is very difficult to get clear Rasam)
  •  Always cook Rasam in a narrow open utensil.
  •  To get different flavor, add 2 cloves while boiling tamarind water.


Garlic Rasam


 Tamarind - Big lemon size.
 Salt - to Taste
 Garlic Pods - for Grinding and Cooking
 Jaggery - Very little

 for grinding:
 Toor dal 2 tsp
 Dried Red Chillies (according to taste)
 Pepper corns 1 tsp
 Coriander Seeds 10
 Garlic Pods

* Fry in a little Ghee or Oil and Grind into paste.

 Ghee - 2 tsp
 Cumin seeds - 1/2 tsp
 Mustard seeds - 1/4 tsp

Curry Leaves and Coriander Leaves.

Method or preparation:
  •  Soak Tamarind in water and take about 2 cups of its extract.
  •  Boil Tamarind water by adding Salt, Hing, Jaggery and Garlic.
  •  When Garlic is cooked and the raw smell of tamarind is off, add the grinded paste.
  •  Boil for 2 minutes and Dilute it with water of 1 to 1 1/2 cups.
  •  Cook the Rasam till foamy. Switch off and immediately close it with lid.
  •  Season with Mustard and Cumin Seeds and Garnish with Coriander and
Curry Leaves.

Serving Suggestion:- Have this Rasam and Rice with Paruppu Thuvaiyal

Pepper Rasam

 Cooked dal water 1 cup
 Tamarind paste 1 tsp ( diluted with ½ cup water) or Tamarind one small lemon size (soaked in water and take pulp)
 Rasam Powder ¾ tsp.
 Curry leaves one string
 Tomato 1
 Salt to taste
 Hing little
 Crushed Garlic 2 pods

Make powder of
 1 tsp black pepper
 1 ½ tsp cumin seeds
 Few coriander seeds

Seasoning -
 Ghee ½ tsp
 Mustard seeds ½ tsp
 Coriander leaves for garnishing.

  •  Boil Tamarind water adding Tomato, Rasam powder, Curry leaves, Garlic, Salt and Hing for 6 to 8 min in medium flame or till the raw smell of Tamarind goes.
  •  Add grounded powder, boil for 3 minutes.
  •  Now dilute it with Cooked dal water .
  •  Once boiling is reached, Switch Off.

 Keep it closed with a lid to retain the aroma.


Lemon Rasam

 Boiled Toor dal - 4 tablespoons.
 Tomato - 1 Small - Big cut pieces.
 Green Chillies 3 cut length wise.
 Ginger - finely cut one small piece (optional)
 Salt to taste
 Hing - Little
 Turmeric Powder ¼ tsp
 2 ½ to 3 table spoons of Lime juice.
 Water - 2 glasses.

Curry leaves.
Coriander leaves.

Mustard seeds : ¼ tsp.
Cumin seeds: ¼ tsp.
Ghee: ½ tsp.

Method of preparation :
  • In a vessel put Cooked dal, Slit green chillies, Chopped ginger,
  • Salt, Hing , Turmeric powder and 1 glass of water, mix well.
  • Bring to a boil, when it starts boiling add cut tomato and boil till the green chillies cooked (colour of green chillies will change.)
  • Now, add remaining water and boil till foamy.
  • Switch off, squeeze lemon juice.
  • Garnish with Curry and Coriander leaves.
  • Season the ingredients with ghee.
  • Serve with hot rice.
  • See again, No Rasam powder or Tamarind used.

If the stove is on when adding lemon juice the taste of rasam will change in to bitter.
 You can add crushed garlic while boiling.

 You can reduce the chillies and use crushed pepper.


Jeera Rasam


Tamarind paste 2 tsp or tamarind gooseberry size soaked in 1 cup of water
Salt to taste
Hing little
Turmeric Powder little

For  paste:

Curry leaves 2 string
2 tsp cumin seeds
One tsp black pepper
One table spoon toor dal
2 dry red chillies
¼ tsp coriander seeds

Ghee 1 tsp
Mustard seeds ½ tsp
Curry leaves little.

Method of preparation
Soak tamarind in water and extract the juice.
Or dilute tamarind paste with 1 ½ cup of water.
In tamarind water add turmeric powder, salt and Hing.
Let it boil till the raw smell of tamarind goes.
Mean time soak all the ingredients mentioned for paste in water for 20 minutes, grind in to a coarse paste.
Add this paste to the boiled tamarind water bring it to boil for
A minute and dilute it with another 1 cup of water.
Boil the rasam till foamy.
Season the rasam.

Keep it closed till serving.
It helps to retain the good aroma of rasam.
This rasam is very easy to prepare. Any time we can prepare without adding any rasam powder. We can have this rasam as a soup too.


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