Here’s how to make a simply, spicy rasam without any dal or rasam powder. This is a staple in my dinner rotation & pairs perfectly with any chicken fry or veggie dish!
Why You’ll Love this Rasam Recipe
- It’s perfect for beginners. All you need is some simple Indian pantry staples like tamarind, tomatoes, and spices. The combination of tangy, spicy, and savory notes makes it an excellent side for rice or a warming soup on its own.
- Takes less than 30 minutes: in less than half an hour you’ll have a super comforting meal ready to go!
- It’s good for you! Rasamis naturally vegan, healthy, and incredibly versatile because you can customize it to suit your taste preferences! The ingredients are easy on the stomach and anti inflammtory as well.
Where to Buy the Ingredients
- Tamarind Block: fresh tamarind is the crux of a good rasam in my opinion! You can find a block of tamarind for $2-3 in literally any Indian grocery store and these days even amazon.
- Whole Spices: this recipe and most Indian recipes call for lots of whole spices. the best place to get those for a great price is always at the Indian grocery store closest to you.
What is Rasam?
Rasam is a traditional South Indian soup-like situation and it’s made with tamarind, tomatoes, and whole spices. It’s not a super thick soup & is actually on the thinner side making it light and easy on the stomach.
How to Make South Indian Rasam
To make rasam, all you really need is a tamarind block, tomatoes, and spices like cumin, coriander, and black peppercorns. We start by soaking tamarind and tomatoes in hot water to break everything down & create the tangy base of the pepper rasam. I personally make my rasam without a rasam powder and instead grind the spices into a chunky paste. Once those two steps are done, all that’s left to do is tempering mustard seeds, curry leaves, and red chilies, then combining everything with mashed tomatoes. Bring it to a boil and garnish with coriander leaves.
What’s in Rasam powder?
Rasam powder is usually made up of coriander seeds, red chilies, peppercorns, cumin seeds and hing. All of which are in this recipe! Some rasam powders also have chana and toor dal but I prefer my rasam without any dal personally.
Can I make rasam without dal?
Yes, rasam can be definitely be made without dal! It saves time and in my opinion also tastes better because it focuses on the tangy flavours of tamarind and tomato.
What’s the difference between Pepper Rasam and Tomato Rasam?
Typically, pepper rasam is more village style and focuses on peppercorns as the main ingredients whereas tomato rasam tends to be milder. In this rasam recipe, I use fresh peppercorns, fresh tomatoes and fresh garlic so it’s kind of like they all had a baby.
Can I use pre-made rasam powder?
Yes, if you want you can replace the whole spices in this recipe with store-bought rasam powder. Just temper it with the garlic then add int the tomato and tamarind mixture for a quick and flavorful rasam.
What are the benefits of tamarind in rasam?
Tamarind not only adds that tangy flavor but also great for digestion. All the ingredients in this rasam are honestly great for digestion.
How is rasam served?
Rasam is typically served hot with rice and in my family we always pair it with a dry subzi or chicken fry!
Is rasam a staple in all South Indian cuisines?
Rasam is pretty popular in most of South India, specially Kerala, Karnataka, Andhra Pradesh, and Tamil Nadu. While everyone makes their rasam slightly different the core ingredients typically remain the same.
Can I make rasam without tamarind?
Yes, while tamarind is traditional, you can leave it out or add a tiny bit of lemon juice for a tangy flavor.
Is tempering needed for basic rasam?
Rasam is such a simple recipe with minimal ingredients that tempering the spices is crucial in my opinion. The tempering just involves sautéing mustard seeds, curry leaves, garlic and spices in oil to release their flavors before adding them to the tomato water. It provides all that extra flavor!
Can I make rasam non-spicy?
Yeah, you can adjust the spice level by increasing the quantity of black pepper and red chilies.
Print
Super Easy Rasam Recipe without rasam powder or dal
- Total Time: 25
- Yield: 2–3 Servings 1x
Description
Here’s how to make a simple & classic rasam without rasam powder, dal or any fancy ingredients. It’s the perfect comfort food & great for pairing with rice to make rasam rice.
Ingredients
- 2 tomatoes
- 3 cups hot water
- Small ball of tamarind (from a block)
- 1 tsp peppercorn
- 1.5 tsp cumin seeds
- 1 tsp coriander powder
- 2 dried red chili
- 5 garlic cloves
- 1 tbsp ghee
- Pinch of turmeric
- 1 stem of curry leaves
- 1 tsp mustard seeds
- 1 tsp salt
- Hing/Asafoetida (optional but recommended)
- Cilantro
Instructions
- To a bowl, add 2 tomatoes, the tamarind ball and 3 cups of hot water. Let it soak for 15 minutes and move onto the next step.
- To a mortar pestle, add the peppercorns, cumin seeds, coriander powder, dried red chili and garlic cloves. Crush the whole thing well. If you don’t have a mortar, you can just grind it coarsely in a for processor as well.
- Use your hand to mash the soaked tomatoes with your hands until everything is broken down. Use your hands to remove any tamarind seeds or tomato pieces from the mixture.
- To a pot or pan, add 1 tbsp ghee, turmeric, the mashed garlic paste, mustard seeds and curry leaves. Saute on medium until it smells good.
- Add the tomato-tamarind water to the pot, mix well and add salt & a pinch of hing/asafoetida. Bring to a boil and add in the cilantro. Simmer for 3-4 minutes and it’s ready to eat! I like to have it with rice and a dry chicken dish.
If you liked this recipe, please scroll down and leave a review!
Notes
If you’re not sure where to find any ingredients, refer to the where to buy section above!
- Prep Time: 15
- Cook Time: 10
- Cuisine: Indian
Good recipe
★★★★★
Easy and delicious!
★★★★★
The taste is awesome, but ghee is not vegan. You can use any vegetable oil instead for a truly exploitation-free recipe 🙂