By Rajlakshmi
December 22, 2025
Rasam is a tangy South Indian dish that transcends even the popular sambar. It uses tomatoes, aromatic spices such as cumin, coriander, black pepper, and mustard seeds, as well as curry leaves and asafoetida. Rasam is known for its antioxidant and anti-inflammatory properties. It is low in calories and rich in vitamins, making it a healthy choice for those seeking a flavourful yet nutritious dish.
1 medium-sized tomato, chopped 1 tablespoon tamarind pulp ¼ cup toor dal (pigeon peas), cooked and mashed 2 cups water ½ teaspoon turmeric powder 1 teaspoon rasam powder ½ teaspoon black pepper powder 1 teaspoon cumin seeds 2-3 cloves of garlic, crushed A small piece of ginger, grated
1 green chilli, slit A few curry leaves 2 tablespoons ghee or oil Fresh coriander leaves, for garnish 1 teaspoon mustard seeds 1 teaspoon cumin seeds ½ teaspoon asafoetida or hing 2 dry red chillies Salt to taste
In a saucepan, add the chopped tomatoes, tamarind pulp, water, turmeric powder, rasam powder, black pepper powder, cumin seeds, crushed garlic, grated ginger, green chilli, and curry leaves.
Cook the mixture on medium heat until the tomatoes become soft and mushy. Stir occasionally.
Add the mashed toor dal and mix well. Add salt to taste. Allow the rasam to simmer on low heat for about 5-7 minutes.
In a separate small pan, heat ghee or oil for tempering. Add mustard seeds and cumin seeds. Let them splutter.
Add asafoetida or hing, and dry red chillies to the tempering pan. Fry for a few seconds until the chillies turn aromatic.
Pour the tempering mixture into the rasam and give it a quick stir. Turn off the heat.
Garnish the rasam with fresh coriander leaves. Drink as a separate soup or with rice and papadam.