Everyday Kitchen

Indian · Soups

Rasam

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · Gluten-free

Simmer tomato and tamarind with pepper, cumin and garlic. This thin rasam is a soup-style draft without cooked dal.

Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of rasam
Representative photograph of rasam. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Soup

Tempering

Finish

Equipment

Saucepan; small frying pan; spoon.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Simmer · About 15 min

  1. Put 300 g tomatoes, chopped, 15 g tamarind paste, 800 ml water, 1 tsp ground cumin, 1 tsp crushed black pepper, 10 g garlic, crushed, ¼ tsp turmeric, ¾ tsp salt in a saucepan. Bring to a simmer and cook for 12–15 minutes. Crush the tomatoes lightly with a spoon.

Temper · About 2 min

  1. Heat 15 ml neutral oil. Add ½ tsp mustard seeds; cover until popping slows. Add dry 10 curry leaves and 1 dried red chili; stir for 20 seconds.

Finish · About 3 min

  1. Pour the tempering into the soup. Heat gently for 2 minutes; turn off the heat and add 15 g coriander leaves.

    Check: The rasam is thin and aromatic; avoid a long hard boil.

Tips

  • Pepper heat grows as it sits; start with less if sensitive.
  • Keep curry leaves dry before tempering.

Substitutions

  • Use lemon juice instead of tamarind, added off the heat.
  • Use ghee instead of oil.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Chop tomatoes and crush spices ahead.
  • Make rasam one day ahead; refrigerate and reheat gently.

FAQ

Does rasam need dal?

Some versions use dal. This measured draft is a tomato and pepper version without it.

Why is it very sour?

Tamarind strength varies. Dilute with water and adjust salt.

Can I drink it as soup?

Yes. Serve hot in small bowls. Rice is a separate accompaniment.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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