Rasam Recipe (Without Lentils)
User Reviews
4.9
216 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3
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Calories
124 kcal
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Course
Main Course
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Cuisine
Indian
Rasam Recipe (Without Lentils)
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My Rasam recipe is made without rasam powder, without lentils and comes together quickly. This spiced, tangy, and sour rasam can be had as a soupy drink or served over steamed rice or pair it with your South Indian meals.
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Ingredients
Main ingredients
- 1 lemon sized tamarind - approx 1 tablespoon tightly packed seedless tamarind (imli)
- ½ cup warm or hot water - for soaking tamarind
- ½ cup chopped tomatoes or 1 medium-sized tomato
- 2 cups water
- 10 to 12 curry leaves
- 2 pinch asafoetida (hing)
- ½ teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 2 to 3 dry red chilies - broken and deseeded
- 2 to 3 tablespoons chopped coriander leaves (cilantro)
- 2 tablespoons oil - gingelly oil (raw sesame oil) or any neutral oil
- salt as required
Spices to be ground
- 3 teaspoons cumin seeds
- 2 teaspoons black peppercorns
- 6 to 7 garlic cloves (medium-sized) - roughly chopped
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Instructions
Preparation
- Soak the tamarind in warm water for 20 to 30 mins.
- Squeeze the pulp from the soaked tamarind. Strain and keep aside.
- In a dry grinder or coffee grinder, powder the cumin seeds, whole black pepper and garlic to a semi fine consistency.
Making rasam
- Heat oil in a pan. Crackle the mustard seeds first.
- Add the curry leaves, red chilies & asafoetida and fry for some seconds until the red chilies deepen their color.
- Fry on a low flame so that the spices don't burn.
- Than add the tomatoes and saute until the tomatoes soften.
- Then add the semi coarsely powdered cumin, black pepper and garlic along with turmeric powder.
- Stir and then add the tamarind pulp. Add water and stir well. Season with salt.
- Just let the entire rasam come to a gentle simmer uncovered on low heat.
- Then turn off the heat and add chopped coriander leaves.
- Serve rasam hot as a soup or with steamed rice.
Notes
- Lime or Lemon juice: Even though the sour taste of tamarind is different than lime or lemon, you can still add 1 to 2 tablespoons of lime or lemon juice. Add the lime or lemon juice when the rasam is finished simmering. You can vary the quantity depending on the sourness you prefer.
- Tamarind paste: Add 1 teaspoon tamarind paste and mix it evenly with the warm water. If the sour taste is less, then you can add a bit more.
- Freezing: In the freezer, rasam stays good for a month. Freeze the portion you want without adding coriander leaves. While serving gently warm or heat it and sprinkle some coriander leaves.
- Refrigeration: In the refrigerator, you can store rasam for 2 to 3 days.
Nutrition Information
Show Details
Calories
124kcal
(6%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
17mg
(1%)
Potassium
158mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
465IU
(9%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
39mg
Vitamin B6
1mg
Vitamin C
72mg
(80%)
Vitamin E
4mg
Vitamin K
8µg
Calcium
66mg
(7%)
Vitamin B9 (Folate)
397µg
Iron
2mg
(11%)
Magnesium
22mg
Phosphorus
38mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 17mg | 1% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 465IU | 9% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 39mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 72mg | 80% |
| Vitamin E | 4mg | |
| Vitamin K | 8µg | |
| Calcium | 66mg | 7% |
| Vitamin B9 (Folate) | 397µg | |
| Iron | 2mg | 11% |
| Magnesium | 22mg | 6% |
| Phosphorus | 38mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
216 reviews
Excellent
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