Easy & Quick Rasam / Sour Soup / Without Rasam powder!!!

Rasam / Saaru / Chaar is a south Indian soup. This recipe is traditionally made with tamarind extract, additionally adding tomatoes, cumin/ jeera, black pepper, red chilies & other spices for seasoning. There are different varieties & flavors in making rasam. Traditionally, it is a last course of meal eaten with steamed rice, followed by curd rice . It has many medicinal values like easy to digest, best for cold & fever.

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Preparation Time: 10 minutes

Cooking Time : 15 minutes

Recipes Cuisine: South India

Tamarind – lemon size ball
salt to taste

Grind it into paste:

Tomato – 1
Pepper corns – 1 tsp
cumin / jeera – 2 tsp
Garlic – 4 cloves with skin
Dry Red chili – 2 nos


oil – 2 tsp
Mustard seeds – 1tsp
Cumin / jeera – 1tsp
Turmeric powder – 1tsp
Asafoetida / Hing / perungayam – ½ tsp
Curry leaves – 1 strand
Green chili – 1 nos

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  • Soak the tamarind in 1 cup water for 30 minutes & extract the juice in the separate bowl and keep aside.
  • Grind the ingredients like tomato, pepper corn, garlic, cumin seeds & dry red chili into paste.
  • Now keep the pan on low flame and add 2 tsp of oil to it.
  • Once the oil gets hot, start spluttering the mustard seeds, add cumin, curry leaves, green chili, turmeric powder, hing and saute it for 2 minutes.
  • Now add the ground paste and saute until the raw flavor goes off.
  • After that add the tamarind juice, 1 more cup of water, ½ tsp jaggery or sugar (this enhance its taste) to it and bring to boil the mixture and simmer for 5 – 8 minutes.
  • Garnish with the cilantro / coriander leaves.
  • Serve hot & enjoy it with steamed rice.


Don’t over boil the rasam, once it’s start to get the bubbles, switch off the flame .

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