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Tamarind Rasam / Sour and Spicy South Indian Tamarind Soup

Tamarind Rasam / Sour and Spicy South Indian Tamarind Soup

Tamarind Rasam Recipe / How to Make Rasam / Tamarind Soup / Spicy Rasam Recipe / Raw Tamarind Rasam / Soth Indian Tamarind Rasam Recipe.

My husband is a fan of this rasam. This is a quick fix comforting and very simple, easy to make soup from South India which goes well with rice, especially when we don’t have time to make so many curries and it’s so economical too. Rasam, rice, pappad and one vegetable stir fry, a simple and satisfying meal, a heavenly combination is much enough for a lunch. Rasam is having some soothing effect to those who suffer from sore throat, cold or fever.

As the recipe is very easy, even bachelors can give it a try or a beginner in cooking can also try out without much hassle. This rasam is a good option for lunch on the days you feel so lazy to cook. This rasam, which is thin in consistency, I made during the last winter here in Kinshasa. I didn’t mean to post it in my blog, but in the last minute thought of taking some pictures, in fact it was reminded by my cook Mr. Ngoyi.

In some of the South Indian restaurants they give us rasam in a tumbler to drink. If all the combinations of spices are exactly combined well, oooh la la, your day is made then.. 

The main ingredients of rasam are tamarind and some spices like black pepper, cumin and garlic. You can make the home made rasam powder or can use the store bought rasam powder. I didn’t make rasam powder on my own so far but usually use ready-made ones which are available in the market. This time I made rasam with homemade rasam masala like how my mom makes rasam, very fast by taking the whole spices and crushing it with a pestle and mortar and then tampering it. Within minutes the tangy rasam is ready to be served. 

Rasam has got a lot of ingredients which has medicinal properties and so it really helps fighting for cold, sore throat etc.  

My father worked in different south Indian states and many years he was in Chennai and Madurai in Tamil Nadu. Of course it was natural that he got addicted to rasam, since rasam is an integral part of the everyday meals of Tamilians along with rice!! We used to stay in these places during our school and university vacations and have hundreds of relishing memories related to the life we spent there along with our Papa. The days we went for outings on weekends, the days we spent late nights on the terrace of our building by chatting and playing carrom board, chess game or cards game, the days we went to church daily for early morning Holy Mass, the days when my dad used to bring so many books to read, the days he brought home a lot of bakery items in the evenings.. All these are my nostalgic memories.. How can I forget these sweet memories!! One of the workers from his office used to come by bicycle to our house to collect the tiffin box on afternoons. My mom used to start  working immediately after my dad left for office to make all his favourite curries for filling in the long layered steel lunch box.. When the bicycle guy, Manoharan (I still remember his name!) came to collect the tiffin box, he taught us cycling on his own big bicycle, a tough time for him under the scorching heat of the sun!  All three of us; me, my sister and my brother learned cycling from him and so much indebted for that to him..

 Yes, now coming back to the subject Rasam..  There are a variety of rasams like plain rasam, tomato rasam, tamarind rasam, lentil rasam etc.. Today I am presenting Tamarind Rasam which is a must ozhichukootan / sauce along with
Kerala Style Sambar for the Kerala Sadya Recipes. Let’s have a look..

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 5

Ingredients for making Tamarind Rasam:

Tamarind – one small gooseberry size
Water - 3 cups
Salt – to taste

For the Rasam Masala:

Garlic Cloves – 4
Black Pepper – ¼ tsp.
Dry Red Chillies – 1 nos.
Cumin Seeds – 1 tsp.

For Seasoning:

Oil – 1 tbsp.
Mustard Seeds – ½ tsp.
Shallots sliced – 2 nos.
Asafoetida powder – ¼ tsp.
Turmeric Powder – ¼ tsp.
Curry Leaves – 1 sprig

For garnishing: coriander leaves finely chopped.

How to Make Tamarind Rasam:

Soak Tamarind in ½ cup of water for 15 minutes. Extract its juice and keep it aside. Make a semi coarse powder with the ingredients given under ‘Rasam Masala’ using a pestle and mortar and keep it aside.

Heat oil in a pan. Add mustard seeds and wait till they pop up. Add the shallots and wait till it gets golden brown colour. Add one dry red chilly. Now add the curry leaves. Then add asafoetida powder and turmeric powder and stir it well for few seconds. Now add the tamarind pulp and mix well. It’s the time now to add the coarsely ground rasam masala. Add it and mix it well until a nice aromas comes. Now add the water and salt.

Boil it on medium to low flame to get its good flavour. Once it gets boil, simmer it for another five minutes.  Add the chopped coriander leaves. Tomato rasam is ready now and serve it hot.

My Recipe Notes and Tips on Tamarind Rasam:

> I have used tamarind pulp which is readily available in the market. If you are going to use that, 1 tsp. tamarind pulp is sufficient. Dissolve it in ¼ cup of water before using it.
> Adding tomatoes is completely optional, but it gives a yummy taste.
> If you are using rasam powder add 1 ½ tsp. powder while seasoning.
> Using ghee instead of oil gives an ever drooling and yummy taste.
> Rasam is usually a spicy accompaniment with rice, but you can adjust the spices to suit your taste buds.
> You can season rasam either before or after preparing rasam.
> It is beneficial to the health because of its digestive qualities.
> You can use a bit of jaggery to give a nice flavour.

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Serve Tamarind Soup..

Happy Cooking



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Thank you for taking time to visit my blog . Each of your comments are really valuable for me which motivates me to post more and more. I appreciate your valuable comments and suggestions. Hope you liked my space and please keep visiting for new recipes. Please do not leave comments with links to your blogs , events and advertisements.

  • Vin (2017-01-30 05:51:22)
    Do you think i could feed this tamarind rasam for my 15 month baby during fever. Thank you!
    Seena Koshy (2017-02-01 17:04:42)
    You can avoid adding black pepper and red chilli or you can use all ingredients in very less quantity and try..
  • Kevin Thomas Chacko (2015-07-26 12:09:08)
    Seena Koshy (2015-07-29 12:29:14)
    Thanks Kevin.. :) :)
  • padma (2015-07-20 04:06:49)
    So comforting and soothing...I can have rasam any day...anytime!!...Loving it:)
    Seena Koshy (2015-07-23 21:41:21)
    Oh really? Thanks dear.. :)
  • Alok Singhal (2015-07-19 20:16:58)
    Looks quite good and i guess we can make it less spicy.
    Seena Koshy (2015-07-19 22:58:22)
    thanks a lot Alok. I have done the changes.. :)
  • beena (2015-07-19 19:48:05)
    Rasam looks very tasty
    Seena Koshy (2015-07-19 19:51:33)
    Thank you Beena..

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Hi there, I am Seena Koshy, a teacher by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a passionate Food Photographer, whose ultimate pleasure lies in cooking. My passion for food is portrayed in my recipes which are tested in my kitchen and tasted by my family. I love to spend quality time in experimenting and cooking. Thank you for stopping by our food blog, where you can find well-crafted recipes.

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