Instant Rasam Recipe That Everyone Can Keep Up With

By Likita Gowda

There is nothing more soothing than some steaming hot rasam served with rice. Even a glass of rasam feels comforting to sip on after a meal on any given day no matter what the weather is like. I’ve been a fan of this dish since my childhood and pretty much NEED to have some everyday. And lucky for me, it’s also one of the first things that I learnt to cook. If you are a South Indian, then you may be more familiar with this dish and must be also used to having different kinds of rasam in your home. But if you’re not and have been looking to make and have this interesting concoction more often at home, then you are at the right place. Today I’m sharing this super simple and easy instant rasam recipe that I’ve learnt from my mom. She of course can make many different kinds of rasam but this simple recipe is the only rasam recipe that I picked up from her and frankly it is all I need to feel at home. I hope you try this recipe out and let me know how it goes! (PS: IT WILL GO WELL :D)

Prep time: 10 mins

Cooking time: 15 mins

Serves: 8 to 10

What you’ll need:

For the paste:

3 Tomatoes

2 to 3 Byadagi chillies (or Kashmiri chillies) 

5 Cloves of Garlic

2 tsp Cumin Seeds 

3 tsp Peppercorns 

1 marble sized Tamarind pulp

2 tbsp Coriander leaves

Salt  to taste

For tempering & cooking the rasam:

1.5 tbsp Oil or ghee 

2 tsp Mustard seeds

2 sprigs of Curry leaves

5 to 6 Dried Red Chillies

15 to 20 cloves of Garlic (crushed)

Coriander leaves for garnishing

Procedure:

1. Wash the tomatoes and roughly chop them into big pieces & add them to your mixer grinder jar.

2.To the same jar add Byadagi chillies, garlic cloves, cumin seeds, peppercorns, tamarind pulp, coriander leaves, salt and a little bit of water.

3. Now grind this to form a coarse paste and keep aside.

4. Heat some oil in a kadhai. To the hot oil add mustard seeds and wait for them to splutter.

5. Once the mustard seeds splutter, add the crushed cloves of garlic followed by red chillies and curry leaves. Be careful not to burn the spices.

6. Now just add the paste that you’ve made to this tadka. 

7. Mix well and add water to this mix. Taste test and add more salt if required.

8. Now let the rasam simmer & come to a gentle boil on a low flame and then switch off the heat.

9. Garnish with chopped coriander leaves and your rasam is ready to serve!

You can serve it with steamed rice or have it on its own as a soup. Do try this recipe and let me know how it turned out for you in the comments below!

Looking for delicious recipes of chutneys to make along with rasam? Try out this coconut chutney recipe!