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Family Story

Rasam is knows to be the Indian Soup for the Soul. Back when i was young, the remedy for a cold,cough or just a cold day was always Rasam. I remember the smell of it when my late mom used to make it. The aroma would fill the house and would make all of us instantly hungry! Served piping hot with rice and papadum was considered a complete and satisfying meal for us at home. There are many variations of Rasam. Some like it moderately sour,some like it extremely sour(like me), some like it peppery but if you want a whole new experience, dunk a crab(claws broken) in there and let it sit for a few minutes. Voila,Crab Rasam. Another childhood favourite. In Loving Memory of my Beloved Mom Chef Priya Menon,Malaysia.


1 Step

Dilute the tamarind with water and drain to remove all pulp residue in a bowl. Add turmeric, salt and let it sit aside, while you begin the cooking process.

2 Step

Rasam Spice Mixture In a mortar, add the coriander seeds and pound it till it's broken up properly. Then add pepper and crush it coarsely.

3 Step

To this, add curry leaf and garlic with its skin on and pound the mixture together with the spices.

4 Step

It does not have to be fine, just coarsely pounded. Leave it covered in the mortar.

5 Step

Soup base Heat oil and saute the spices for tempering. When the mustard seeds stop spluttering and the onions turn translucent, add the tamarind stock and bring it to boil.

6 Step

To the boiling stock, add the resam spice and simmer over low heat for about 5 mins, till the garlic is cooked. At this stage, you may add tomatoes, if you like it slightly sour.

7 Step

Add chopped coriander leaves as garnish before serving.

8 Step

Note: This is a very basic recipe for the beginners. The spices and the sourness can be adjusted as one desires.Resam can be made plain, with dhall, beetroot, pineapple, coconut water or milk. And the list goes on.


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