South Indian Rasam recipe

South Indian Rasam recipe

South Indian Rasam recipe
Rasam recipe

The soup would be of its own kind of recipes but today's South Indian Rasam recipe is very famous for its tasteful taste. If you like the taste of South Indian recipes, then once again enjoy the taste of this rasam soup.

Rasam is not only in taste, but it is also a very delicious soup recipe in terms of health, which is served and eaten in a large house in South India. If you have never tasted the taste of soup, then today there is a very long chance, when you can teach it to its very easy recipe and make it at home.

Making rasam is very easy and for this, you do not have to make any special preparations already. You can also serve it in the morning with breakfast or with dinner. If you serve any other South Indian recipes in this, then what to say.

Whenever I often make it dosa or idli, then it sends rasam soup together with it. When you taste the recipe made in-jokes, then it will also be able to taste its taste. This is a completely different recipe that you should eat once you make your home, and you should surprise the house.

Before reading the recipe for friends, do not make any mistakes, read the following tips, so that you can make it even better and win the hearts of everyone. Give us ideas through our comments.

Let's learn to make Rasam recipe


You can increase the quantity of jaggery as per your choice, as well as increase the amount of juice of tamarind or lemon juice.
If you have rosemary or it can be easily found in the market then you no longer need to prepare spices. From this, you can save your time.
If you are not getting all the spices, then you can use a spoonful of roasted cumin powder and 1/2 teaspoon black pepper powder.


3 medium-sized tomatoes
A pinch turmeric powder
3 cups of water
2 teaspoons jaggery
1 tsp lemon juice or tamarind juice
4 tablespoons coriander leaves finely chopped
Salt taste
To make tempering
1 1/2 teaspoon oil or ghee
1/2 teaspoon soaked cumin
1 Dry red chilli
12 to 15 curry leaves
A pinch hing
4 cloves buds
To roast
1/4 teaspoon fenugreek seeds
1/4 teaspoon black pepper
1 1/2 teaspoon soaked cumin
1 Dry red chilli


Preparation of spices First, pour a kadhai on flame and heat it on a high flame, when it becomes hot, add soaked cumin, black pepper, red chillis, fenugreek seeds, and roast it continuously until it is well fried Do not go and there is no good scent for it. Now put it in a bowl until it cools down and cools down. After cooling, put it into a food processor or mixer and make a fine powder. Put it in a bowl and keep it now.

Make rasam as in this kadhai fry while using tomatoes with turmeric and salt, until it is completely soft and dissolves. As soon as the tomatoes begin to appear, put the prepared spices in it and cook it for 2 to 3 minutes while running well.

Now add water to it and put the lemon juice with salt and jaggery. Mix this mixture once again and leave it on a low flame for 5 minutes to cook. Soon it will become thicker. Now garnish it with coriander leaves and mix it with 1 minute and let it cook. Now take it off from the flame.

Prepare Tempering Heat the oil or ghee in a small pan. When it gets heated properly, add mustard seeds, cumin seeds, and red chilies to it. As soon as it starts snapping, add garlic, hing and curry leaves and fry it until curry leaves are crispy for 1 minute. Put it on top of the prepared ram and mix it. Take out the friends are ready, our wonderful rasam soup which we will serve as rice soup.
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