Simple Rasam/Rasam without Rasam powder/Rasam with Freshly Ground Rasam MasalaSimple Rasam Recipe

This simple rasam is my mom’s recipe and my all-time favourite. My mom never makes rasam powder, she always prepares the fresh rasam masala and it has unique taste, aroma and flavour. Do try this simple rasam, you will surely not forget the taste of it and will want to have more of it. Do not forget to check out other rasam varieties I have posted earlier.

Here’s how to make simple rasam with step by step photos…

Ingredients

Tamarind/Puli	1 lemon sized ball
Tomato	1 medium sized chopped
Coriander leaves/Cilantro	1 tbsp finely chopped
Salt	As needed
Water	3 cups
Turmeric powder	One big pinch

For Tempering

Oil	2 tsp
Mustard seeds/Kadugu	½ tsp
Cumin seeds	1 tsp
Dry red chillies	2-3
Asafoetida/Perungayam	One big pinch
Curry leaves	10-12

To Be Coarsely Ground

Black pepper corns/Milagu	2 tsp
Cumin seeds/Jeeragam	2 ½ tsp
Dry red chillies	2 or 3
Coriander seeds/Dhaniya	1 tsp
Garlic cloves	4-5 [should be crushed and added to rasam & do not grind it]
Curry leaves	10-12

Preparation time: 10 minutes                             Recipe Category: Lunch, Rasam Varieties

Cooking time: 15-20 minutes                               Recipe Cuisine: South India, Tamil Nadu

Serves: 4-5
Author: Priya Anandakumar

Other flavourful Rasam Varieties that might interest you...

Tomato Rasam I

Tomato Rasam II

Dhuvadasi Rasam/Poricha Rasam

Lemon Rasam/Ellumichampazham Rasam

Pepper Rasam/Milagu Rasam

Paruppu Rasam/Dal Rasam

Pineapple Rasam

Pomegranate Rasam/Madhulam Pazham Rasam

Mysore Rasam

Mint Rasam/Pudina Rasam

Rasam Powder/Rasa Podi

Tomato Rasam with Rasam Powder/Rasa Podi

SimpleRasam/Rasam without Rasam Powder/Rasam with Freshly Ground Rasam Masala

Thoothuvalai Rasam/Thuthuvalai Rasam

Kalyana Rasam

Vendhaya Rasam/Fenugreek Seeds Rasam

Kollu Rasam/Horsegram Rasam

Veppam Poo Rasam/Neem Flower Rasam

Method

Soak the tamarind in 1 cup of water for about 10 minutes. Then extract the juice from the tamarind, strain it and keep it aside.

Grind the ingredients mentioned in the table [to be coarsely grounded] in a mixer. You need not grind the garlic, garlic has to be just crushed or pounded with stone for better taste. Keep this masala aside.

Heat oil in a saucepan or kadai, splutter mustard seeds, then add cumin seeds, dry red chillies, asafoetida and curry leaves.

Now add the chopped tomatoes and saute until they turn mushy.

Pour the tamarind extract and 3 more cups of water. Add required amount of salt, turmeric powder and let it boil really well until the raw smell of the tamarind vanishes.

Now add the crushed garlic and the ground rasam masala to the sauce pan.

Let it come to rolling  boil, add the finely chopped cilantro and switch off the stove.

Sprinkle very little water and immediately close the sauce pan with the lid. This will the keep the fresh aroma of the rasam intact.

Yes, simple and delicious rasam is ready to be enjoyed. Serve this delectable rasam with steamed white rice and potato fry or with just appalam/pappad.

Thank you all for visiting my space, please come back again for more delectable and mouth-watering recipes from my kitchen.

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