A warm and comforting rasam/spicy soup, just perfect for this winter! Here comes my Instant Kerala Style Rasam Recipe without any rasam powder under 30 minutes.
After posting back to back Christmas Candies, I am back with a comfort food recipe just perfect for this winter season. It is my favorite – Rasam. Today I am going to share the instant Kerala style rasam recipe without any rasam powder and also without any toor dal. If you are thinking if I will be preparing fresh rasam powder for this recipe, then the answer is no. :-)
Spices Used in the Instant Rasam:
As I mentioned above, it’s an instant rasam recipe. All you need is less than 25 minutes from start to finish for making this comforting rasam. This rasam is a bit spicy when compared to the regular paruppu rasam or the jeera milagu rasam. But doesn’t this winter weather calls for spicy rasam?
I went with 1 tsp of coriander powder, 1 tsp of red chili powder and 1 tsp of ground pepper to spice up the rasam. I used the Kashmiri red chili powder, and the spice was on the milder side, but it gave a beautiful red color to the rasam. You can adjust the spice measure according to your preference and the red chili powder variety you have.
Along with the spices, the crushed garlic adds unique flavor to this rasam. I added only 3 garlic cloves, but you can add up to 5 garlic cloves. Also, I used ghee for tempering but you can use coconut oil or other cooking oil and make this a vegan rasam.
Other Rasam Recipes – I have over 15 rasam recipes on my blog archives. You can check it out here – Rasam Varieties
It’s video Friday and here is the detailed video of this rasam recipe. Please check out the video and don’t forget to subscribe. I have a lot of recipes lined up for the coming weeks.
How to make Instant Rasam without Rasam Powder:
Ingredients:
- Melted Ghee – ½ tbsp
- Mustard Seeds – ½ tsp
- Cumin Seeds – 1 tsp
- Curry Leaves – 5
- Hing – ¼ tsp
- Tomatoes – 2
- Salt – 2 tsps
- Turmeric Powder – ½ tsp
- Red Chili Powder – 1 tsp
- Coriander Powder – 1 tsp
- Ground Pepper – 1 tsp
- Tamarind Paste – 2 tsps
- Water – 3 cups
- Crushed Garlic – 3
- Chopped Cilantro – 2 tbsps
Prep-Work:
- Chop the tomatoes and set aside.
- Tear the curry leaves into small pieces.
- Crush the garlic cloves roughly.
Steps:
- Heat a pan over medium heat and when it is hot add the ghee, mustard seeds, cumin seeds, hing, and the curry leaves.
- Allow the mustard seeds to splutter.
- Then add the chopped tomatoes and the crushed garlic and mix.
- Now add the salt and mix it nicely. Cover and cook for two minutes or until the tomatoes are soft and mushy.
- When the tomatoes are soft and mushy, add the spices (coriander powder, turmeric powder, red chili powder, ground pepper) and the tamarind paste.
- Mix thoroughly and add one cup of water. Allow it to boil for five minutes or until the raw smell of the spices and tamarind goes away.
- After the rasam comes to a boil, add chopped cilantro and two more cups of water.
- Mix it and bring it to one boil and turn off the heat.
- That’s it. The instant rasam is ready. Serve it hot with rice and any dry curry or relish it as soup.
Notes:
- Adjust the salt and spices according to your preference.
- Adjust the tamarind quantity according to the sourness of the tomatoes.
- You can temper the rasam with coconut oil instead of ghee.
📖 Recipe
Kerala Style Rasam | Instant Rasam without Rasam Powder
Ingredients
- ½ tbsp Ghee Melted
- ½ tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 5 Curry Leaves
- ¼ tsp Hing
- 2 Tomatoes
- 3 Garlic Cloves crushed
- 2 tsps Salt
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1 tsp Ground Pepper
- 2 tsps Tamarind Paste
- 3 cups Water
- 2 tbsp Cilantro chopped
Instructions
Prep-Work:
- Chop the tomatoes and set aside.
- Tear the curry leaves into small pieces.
- Crush the garlic cloves roughly.
Steps:
- Heat a pan over medium heat and when it is hot add the ghee, mustard seeds, cumin seeds, hing, and the curry leaves.
- Allow the mustard seeds to splutter.
- Then add the chopped tomatoes and the crushed garlic and mix.
- Now add the salt and mix it nicely. Cover and cook for two minutes or until the tomatoes are soft and mushy.
- When the tomatoes are soft and mushy, add the spices (coriander powder, turmeric powder, red chili powder, ground pepper) and the tamarind paste.
- Mix thoroughly and add one cup of water. Allow it to boil for five minutes or until the raw smell of the spices and tamarind goes away.
- After the rasam comes to a boil, add chopped cilantro and two more cups of water.
- Mix it and bring it to one boil and turn off the heat.
- That’s it. The instant rasam is ready. Serve it hot with rice and any dry curry or relish it as soup.
Video
Notes
- Adjust the salt and spices according to your preference.
- Adjust the tamarind quantity according to the sourness of the tomatoes.
- You can temper the rasam with coconut oil instead of ghee.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Perfect taste that I had tasted in my childhood days in Bangalore! This is more that I expected! Thank you so much! – Soma Datta.
Perfect taste that I had tasted in my childhood days in Bangalore! This is more that I expected! Thank you so much!
Thanks so much
Wonderful recipe, thanks.
The same rasam my mom and grandma do. I miss the taste of their cooking. They add a little jaggery to it too and may be that’s the Andhra version. Will do this today.
Thanks. South Indian rasam varieties are all intertwined and every cuisine has its magical touch. :-) Nothing can beat mom and grandmas food. I hope you got a chance to try this rasam. LEt me know. Thanks
This was absolutely fantastic. All 5 of my kids gobbled it up. I am obsessed with your recipes. So simple yet so very flavorful.
Thanks Claudia. Your comment made my day. Glad your family liked it. :-) Hope you like all my recipes.