Rasam Recipe: An Easy Indian Soup Recipe

Rasam is a traditional South Indian soup that is often eaten with rice. It is usually served as a course following sambar and before the main dish. Rasam is a thin, broth-style soup that is packed with flavour. Although it is thin, a rasam is never watery. There are many variations of the soup, but tamarind is always used as a base in a rasam recipe alongside other spices to create delicious layers of flavour. Our version of the soup contains tomatoes, yellow split peas, and spices. Here is an easy rasam recipe for you to try.

Useful Information

The following is some information that you might find useful when planning to make this Indian soup.

Preparation time:	10 minutes (plus any soaking time for the lentils)
Cooking time:	40 minutes
Servings:	6
Vegetarian:	Yes
Vegan:	Yes
Gluten-free:	Yes
Dairy-free:	Yes

Ingredients for the Rasam Recipe

• 60 g/ 2 oz split yellow peas (channa dal)
• 1 litre of water
• 4 tomatoes, chopped
• 1 tbsp tamarind paste
• 1 tbsp brown sugar or 1 tsp palm sugar
• 6 curry leaves
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 2 chillies, finely diced or sliced
• 1 tsp fenugreek seeds
• 1 tsp coriander seeds
• A handful of coriander leaves, stalks and leaves separated
• 1 tsp turmeric

How to Make the Rasam Recipe

1. If the yellow split peas need soaking in advance, do so according to the instructions.
2. Add the lentils and water to a pan and bring to a boil.
3. When foam forms on the top, use a spoon to remove the foam.
4. Continue to remove the foam every few minutes until no more foam forms.
5. Take half of the chopped tomatoes and add to the pan, setting aside the other half of the tomatoes until later.
6. Add the tamarind paste, coriander stems, turmeric, fenugreek seeds, and brown sugar to the pan.
7. Put a lid on the pan and bring to a boil, then cook for a further 10 minutes.
8. Next, remove the lid, lower the heat, and use a masher to mash the tomatoes and split peas.
9. Take a separate small pan and put in the oil before putting over low heat.
10. Add the mustard seeds and cumin seeds to the pan.
11. When the mustard seeds begin to pop, add the curry leaves and the second half of the chopped tomatoes, and cook for another minute.
12. Transfer the oil, mustard seeds, cumin seeds, tomatoes, and curry leaves to the larger pan cooking the rasam.
13. Simmer the Indian soup for another few minutes, then serve with a generous garnish of the coriander leaves.

Additional Tips

• If you enjoyed our rasam recipe, you might also like our recipes for murgh shorba, lamb mulligatawny, lentil mulligatawny, vegetable mulligatawny, and chicken mulligatawny.
• You can alter the heat and spice levels in the rasam recipe to suit your tastes.
• It is also possible to add additional ingredients, such as finely chopped vegetables if you want to give the soup more substance.