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4.80
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5
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Kerala Style Rasam | Instant Rasam without Rasam Powder
A warm and comforting rasam/spicy soup recipe under 30 minutes without any rasam powder.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Entree
Cuisine:
Kerala Cuisine
Keyword:
instant rasam, Rasam, rasam without rasam powder
Servings:
5
Calories:
38
kcal
Author:
Srividhya G
Ingredients
½
tbsp
Ghee
Melted
½
tsp
Mustard Seeds
1
tsp
Cumin Seeds
5
Curry Leaves
¼
tsp
Hing
2
Tomatoes
3
Garlic Cloves
crushed
2
tsps
Salt
½
tsp
Turmeric Powder
1
tsp
Red Chili Powder
1
tsp
Coriander Powder
1
tsp
Ground Pepper
2
tsps
Tamarind Paste
3
cups
Water
2
tbsp
Cilantro
chopped
Instructions
Prep-Work:
Chop the tomatoes and set aside.
Tear the curry leaves into small pieces.
Crush the garlic cloves roughly.
Steps:
Heat a pan over medium heat and when it is hot add the ghee, mustard seeds, cumin seeds, hing, and the curry leaves.
Allow the mustard seeds to splutter.
Then add the chopped tomatoes and the crushed garlic and mix.
Now add the salt and mix it nicely. Cover and cook for two minutes or until the tomatoes are soft and mushy.
When the tomatoes are soft and mushy, add the spices (coriander powder, turmeric powder, red chili powder, ground pepper) and the tamarind paste.
Mix thoroughly and add one cup of water. Allow it to boil for five minutes or until the raw smell of the spices and tamarind goes away.
After the rasam comes to a boil, add chopped cilantro and two more cups of water.
Mix it and bring it to one boil and turn off the heat.
That's it. The instant rasam is ready. Serve it hot with rice and any dry curry or relish it as soup.
Video
Notes
Adjust the salt and spices according to your preference.
Adjust the tamarind quantity according to the sourness of the tomatoes.
You can temper the rasam with coconut oil instead of ghee.
Nutrition
Calories:
38
kcal
|
Carbohydrates:
5
g
|
Protein:
0
g
|
Fat:
1
g
|
Saturated Fat:
0
g
|
Cholesterol:
3
mg
|
Sodium:
951
mg
|
Potassium:
159
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
620
IU
|
Vitamin C:
28
mg
|
Calcium:
23
mg
|
Iron:
0.8
mg