4.9 from 216 votes
Rasam Recipe (Without Lentils)
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 3
Calories: 124 kcal
Course:
Main Course
Cuisine:
Indian
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
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.
Cup of Yum
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
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
% 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.