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    Home » Indian Cuisine » South Indian

    Rasam Recipe Without Rasam Powder

    Published: Nov 16, 2016 · Last Modified: Aug 22, 2022 by Kanan Patel / 2 Comments

    Jump to Recipe Pin Recipe

    Rasam recipe - This is an integral part of the South Indian meal. It is not complete without a bowl of rasam on side.

    2 bowls of rasam.

    This South Indian rasam is

    • Made without rasam powder and without dal
    • Tangy, hot and spicy with perfect flavors
    • Good to have it when you are feeling cold or having sore throats.
    • Good for easy digestion

    The main flavor ingredient for making it PERFECT is tamarind. It adds the needed sourness to the dish.

    There are many different variations in making rasam recipe. The one I have shared today is the easiest one that you cannot go wrong with it.

    At home, I occasionally make rasam since we both are loving different verities. Now the weather starts to get chilly, I enjoy it a cup of it as such in the morning.

    Lately, hubby is enjoying a bowl of it with quinoa. Yes he replaced the rice with cooked quinoa and he said it was the BEST.

    Check out other Rasam Recipes
    Dal rasam // Tomato rasam

    Step By Step Photo Instructions:

    1) First take tamarind in a bowl and add hot water in that. Let it soak for 15-20 minutes.

    2) Then squeeze and extract the pulp. Strain the mixture.

    Soak tamarind in warm water and then extract the pulp

    3) While the tamarind is soaking, Using mortar and pestle, make the powder from black peppercorns and cumin seeds.

    4) Alternately you can use the spice grinder.

    Crush the pepper and cumin

    5) Now take tamarind water in a pan.

    6) Add sliced onions, crushed tomato, green chili and chopped coriander leaves.

    Collage of 2 images showing adding tamarind water, tomato purri, green chili, onion, cilantro in a pan.

    7) Also add salt, red chili powder, turmeric powder and above prepared pepper-cumin powder.

    8) Add another 2-3 cups of water and turn the heat on medium. Adjust the water as per the sourness of your tamarind. So taste the tamarind water and if it is too sour then add more water, if less sour then add less water. So adjust accordingly.

    Collage of 2 images showing adding spice powders and water.

    9) Let it come to a boil and then simmer for 5-6 minutes. NEVER simmer for longer period of time. It should be simmered just till the rawness of tamarind goes away. By that time, onions will get soften.

    10) Now heat the oil in a small tadka pan on medium heat. Once hot add mustard seeds. Let them pop.

    Collage of 2 images showing simmering rasam and making tempering of mustard seeds.

    11) Then add cumin seeds, let them sizzle a bit.

    12) Now add dried red chilies and curry leaves. Saute for 40-50 seconds.

    Collage of 2 images showing adding cumin seeds, curry leaves and dried chili in the tempering.

    13) Immediately add to the rasam.

    14) Right away close with the lid. Let it rest covered for 5 minutes. After the resting time it is ready to serve.

    Collage of 2 images showing adding tempering to the rasam and pan is covered.

    If serving alone, then I would recommend to strain it and drink only water part. If serving with rice then no need to strain it.

    Serving suggestion: Serve along with your south Indian meal. It can be served alone or served with plain steamed rice.

    A bowl of rasam with a napkin in the back.

    Did you try this rasam recipe made without rasam powder? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Rasam recipe (How to make rasam recipe without rasam powder)
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    Rasam Recipe Without Rasam Powder

    4 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    This is the simple rasam recipe made without rasam powder and made without dal. Enjoy it as such or serve with rice.
    Author: Kanan
    Course: Main Course
    Cuisine: South Indian
    Calories: 79kcal
    Servings 2
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • ¼ teaspoon Black peppercorns
    • ½ teaspoon Cumin seeds
    • 1 tablespoon Tamarind **or 2-3 teaspoons ready-made tamarind paste dissolved in water.
    • 1 cup Water (Boiling hot) to soak tamarind
    • ¼ cup Red onion sliced
    • 1 Green chili slit
    • 1 medium or ¾ cup Tomato roughly crushed
    • 2 tablespoons Cilantro or coriander leaves chopped finely
    • ¼ teaspoon Turmeric powder
    • ⅛ teaspoon Red chili powder
    • Salt to taste
    • 3 cups Water

    For Tempering:

    • 2 teaspoons Oil
    • ¼ teaspoon Mustard seeds
    • ¼ teaspoon Cumin seeds
    • 2 Dried red chilies
    • 6-7 Curry leaves

    Instructions 

    • First take tamarind in a bowl and add hot water in that. Let it soak for 15-20 minutes.
    • Then squeeze and extract the pulp. Strain the mixture.
    • Using mortar and pestle, make the powder from black peppercorns and cumin seeds. Alternately you can use the spice grinder.
    • Now take tamarind water in a pan. Add sliced onions, crushed tomato, green chili and chopped coriander leaves.
    • Also add salt, red chili powder, turmeric powder and above prepared pepper-cumin powder.
    • Add another 3 cups of water and turn the heat on medium.
    • Adjust the water as per the sourness of your tamarind. So taste the tamarind water and if it is too sour then add more water, if less sour then add less water. So adjust accordingly.
    • Let it come to a boil and then simmer for 5-6 minutes. NEVER simmer for longer period of time. It should be simmered just till the rawness of tamarind goes away. By that time, onions will get soften.
    • Now heat the oil in a small tadka pan on medium heat.
    • Once hot add mustard seeds. Let them pop. Then add cumin seeds, let them sizzle a bit.
    • Now add dried red chilies and curry leaves. Saute for 40-50 seconds.
    • Immediately add to the rasam. Right away close with the lid. Let it rest covered for 5 minutes.

    Notes

    • NEVER simmer for longer period of time otherwise it loses its flavor.
    • If serving alone, then I would recommend to strain it and drink only water part. If serving with rice then no need to strain it.

    Nutrition

    Calories: 79kcal | Carbohydrates: 8.1g | Protein: 1.3g | Fat: 5.3g | Sodium: 342mg | Potassium: 264mg | Fiber: 2g | Sugar: 5.1g | Vitamin A: 950IU | Vitamin C: 16.5mg | Calcium: 40mg | Iron: 1.3mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Carina Simeon

      November 16, 2016 at 9:37 am

      Adore Rasam. Have to make this in morning now - cant wait! It's too late already here in Kerala otherwise I would go into my kitchen right now 🙂 🙂4 stars

      Reply
      • Kanan

        November 16, 2016 at 10:28 am

        Sure, give it a try tomorrow.

        Reply

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    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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