Rasam Recipe (Without Lentils)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 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)
Description
The Rasam Recipe (Without Lentils) relies on tamarind pulp and fresh tomatoes to create a sour and slightly sweet base. Ground cumin, black pepper, and garlic powder add warmth and complexity, while mustard seeds and curry leaves provide a fragrant tempering. The dish is simmered gently to meld the flavors and finished with chopped coriander for freshness. The texture is thin and broth-like rather than thick, making it suitable as a soup or a light accompaniment to rice.
This versatile rasam can be served hot as a digestive broth alongside traditional South Indian meals or eaten on its own for comfort. Its balance of sour, spicy, and savory notes makes it a good choice when seeking a flavorful, hydrating dish.
Adjusting sourness with lime or lemon juice post-cooking is possible for personal preference. The recipe freezes well for up to a month without coriander leaves, which should be added fresh when reheating. Refrigerated rasam maintains its taste for up to three days, making it convenient for multiple servings.
Ingredients
Main ingredients
- 1 tamarind approx 1 tablespoon tightly packed seedless tamarind (imli, lemon sized
- ½ cup water for soaking tamarind, warm or hot
- ½ cup tomato or 1 medium-sized tomato, chopped
- 2 cups water
- 10 to 12 curry leaves
- 2 pinch asafoetida (hing)
- ½ teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 2 to 3 red chili broken and deseeded, dry
- 2 to 3 tablespoons Coriander leaves cilantro, chopped
- 2 tablespoons neutral cooking oil gingelly oil (raw sesame oil) or any neutral oil, generic cooking oil
- salt as required
Spices to be ground
- 3 teaspoons cumin seeds
- 2 teaspoons black peppercorns
- 6 to 7 garlic medium-sized) - roughly chopped, cloves
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
- Add lime or lemon juice after cooking to adjust sourness according to taste.
- Tamarind paste can be used as a substitute for fresh tamarind pulp, adjusting quantity for desired sourness.
- Rasam freezes well for up to one month; omit coriander leaves before freezing and add fresh when reheating.
- Store leftover rasam in the refrigerator and consume within 2 to 3 days for best flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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