How to make Rasam - No meal in a Tamilian house is complete without rasam – spicy, tangy and bursting with flavour.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomatoes (टमाटर), Split Pigeon Pea

Cuisine : Tamil Nadu

Course : Dals and Kadhis

Rasam Recipe Card


Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

For more recipes related to Rasam checkout Tamatar Ki Kadhi, Tomato Saar, Tamatar Ki Kadhi, Tomato Saar . You can also find more Dals and Kadhis recipes like Bhindi Kadhi, Lachko, Lucknowi Dal, Dal Pakhtooni.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Rasam Recipe

  • Tomatoes soaked 4 tablespoons

  • Split Pigeon Pea 3/4 teaspoon

  • Rasam masala powder 1 1/2 teaspoons

  • Asafoetida 1/4 teaspoon

  • Black pepper powder 1/4 teaspoon

  • Tamarind pulp 2 1/2 tablespoons

  • Tomatoes chopped 2 medium

  • Salt to taste

  • Fresh coriander leaves chopped 4 tablespoons

  • Tempering

  • Ghee 2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Asafoetida a pinch

  • Curry leaves 5-6


Step 1

Pressure cook the pigeon peas in 4 cups water with half the turmeric powder till 4-5 whistles.

Step 2

Heat some water in a non-stick pan. Add remaining turmeric powder, rasam masala powder, asafetida, pepper powder, tamarind pulp and tomatoes, mix well and bring to a boil. Reduce heat and cook till the liquid becomes half the volume.

Step 3

Mash the cooked dal and strain the water.

Step 4

Add the strained dal water to the tamarind mixture alongwith salt and chopped coriander and mix well.

Step 5

For tempering, heat ghee in a non-stick tempering pan. Add mustard seeds and let them splutter. Add asafetida and curry leaves and switch off heat.

Step 6

Add the tempering to the rasam, mix well and cook on medium heat for 4-5 minutes.

Step 7

Serve hot with steamed rice.