Rasam (South Indian Soup)

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Rasam or charu is traditional spicy South Indian soup served with Rice.

To make Rasam Powder: In a pan dry roast coriander seeds, cumin (Jeera),  dried whole red chilies and peppercorns for 3 minutes. Add curry leaves and roast for another minute. Grind these ingredients for 30 -40 seconds into coarse rasam powder in a blender. Keep this rasam powder a side. Alternatively you can also make Instant Rasam powder

To make Rasam: In a  cooking pot – mix  tomatoes, coriander leaves, green chili,  garlic cloves,  curry leaves, turmeric and Hing .  Add 3 cups of water and salt. Boil these ingredients for 7-8 mins. Then add rasam powder and mix.

Tempering ( Tadka) of rasam: In a separate pan, dry roast urad dal, mustard seeds, whole red chilies, jeera (cumin), curry leaves for 1-2 mins mix these into rasam for tempering.

Serve Rasam with warm Rice.


For Rasam Powder
1 Tablespoon coriander seeds (Dhaniya seeds)
1 teaspoon cumin (Jeera)
8 dried whole red chilies
1/2 teaspoon peppercorns
10 curry leaves
1/2 Tablespoon of grated coconut (optional)
For Rasam
2 medium tomatoes (each cut into 4 pieces and crushed them)
1 Tablespoon coriander leaves (chopped)
1 Green chili (slit long ways and cut into 4 pieces)
5 garlic cloves – crushed
5 curry leaves
1/8th teaspoon turmeric
1/4 teaspoon Hing (asafoetida)
1 teaspoon salt
3 cups of water
For tempering (or Tadka)
1 teaspoon urad dal
1/4 teaspoon mustard seeds
2 whole dried red chilies
1/2 teaspoon jeera (cumin)
5 curry leaves