how to make rasam at home - #24371
I am trying to figure out how to make rasam at home because I just can't get over how comforting it is! Last week, I went to a family gathering where my aunt served this delicious homemade rasam, and I think I might have had three bowls! 𤤠But now Iâm back home and craving it like crazy. I actually tried looking up a recipe yesterday, but there are so many variations, and I got kinda overwhelmed. I want that same tangy taste, you know? So my question is, how to make rasam at home without spending hours in the kitchen? Can someone tell me the basic ingredients I absolutely need? I think I saw tomatoes, tamarind, and some spices like cumin and mustard seeds, but then some recipes also had coriander leaves which looked so fresh! Also, how do I get the consistency right? I don't want it too watery but not like a stew either. đ Any tips or tricks from you guys who make rasam at home often? I really want to nail this one!
100% Anonymous
completely confidential.
No sign-up needed.

Doctorsâ responses
Rasam is a beloved dish for its delightful balance of flavorsâtangy, spicy, and slightly sweet. Itâs great youâre eager to recreate it at home without too much hassle. Letâs simplify it for you.
For a basic rasam, youâll want to have tomatoes, tamarind, and spices like cumin, mustard seeds, and black pepper. Fresh coriander leaves do add a fresh aroma and taste, so theyâre worth including if you enjoy that. Youâll also need curry leaves for the tempering, which gives rasam its distinct flavor depth, but if you canât find them, itâs not a deal breaker.
Hereâs a simplified method to get started:
1. Soak a small lemon-sized ball of tamarind in warm water for about 15 minutes, then extract the juice, making sure there are no seeds or residue.
2. Mash 2 ripe tomatoesâeither with a fork or blend themâand add to the tamarind juice.
3. Add a couple of crushed garlic (optional), about a half teaspoon of turmeric powder, some salt to taste, and a tablespoon of rasam powder if you have it. This is your basic base.
4. In a pan, heat a spoon of ghee or oil, add mustard seeds, let them splutter, then add cumin seeds, a pinch of asafoetida (hing), red chili, and a few curry leaves. For the adventurous ones, a teaspoon of black pepper can add that extra bite.
5. Pour the tomato-tamarind mixture into the pan with about 2 to 3 cups of water, taste and adjust salt or tanginess to your preference, and let it come to a gentle boil.
For consistency, aim for something between a thick soup and watery broth. If itâs too thick, add water; too thin, let it simmer a bit longer. Once done, garnish with chopped coriander leaves (if using).
This process shouldnât take more than 30 minutes. Taste is subjective, so feel free to tweak based on what you like, there is no one-size-fits-all when it comes to rasam!

100% Anonymous
600+ certified Ayurvedic experts. No sign-up.
About our doctors
Only qualified ayurvedic doctors who have confirmed the availability of medical education and other certificates of medical practice consult on our service. You can check the qualification confirmation in the doctor's profile.