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READY IN 35 minutes
PREP TIME 10 mins
COOK TIME 25 mts

Rasam is a South Indian dish (eaten with other dishes or by itself). It is a spicy-sweet-sour stock or a soup  traditionally served with rice . It's a very good soup to be served during chilled winters as a immunity booster for common cold and flu. Do try it and leave a feed back. 


  • 3 tomatoes chopped
  • Peppercorns 1 tsp
  • Tamarind 1 lemon size ball
  • Curry leaves 2 strings
  • Coriander leaves handfull
  • Cumin seeds 1 tsp
  • Ginger chopper 1 inch
  • Garlic chopped 2 large cloves
  • Asfeotida powder/ hing 1/4 tsp
  • Mustard seeds 1/2 tsp
  • Salt to taste
  • Fenugreek seeds 5 to 6
  • Chilli powder 1/2tsp
  • Coriander powder 1 tsp
  • Turmeric powder 1/4tsp
  • Oil 3 tbsp


  • 1Crush peppercorns, garlic and cumin seeds together in a motar pestle or pulse them in a dry grinder ,we dont want a powder we just want the crushed texture.
  • 2In a saucepan add 3 tsp of oil add mustard seeds and fenugreek seeds after a minute of cracking add the already crushed pepper, zeera and garlic mixture. Fry for a minute add coriander and red chilli powder along with haldi saute for another couple of minutes and add tomatoes chopped and salt cook it its mushy. In the meantime soak tamarind in a cup of water and extract its puree and add it into the tomatoes once it starts boiling add 3 cups of water and let it cook covered for 10 mts. Add asfeotida at this point and some coriander leaves . Check the seasoning add salt if required cook for another 5 mts . Off the flame and now strain the rasam into the serving bowl try to squeeze out all the juices from the tomato mixture. Garnish with chopped coriander leaves and serve it immediately.