Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian


  • 1 tsp cumin
  • 1 tsp whole coriander
  • 1 tsp peppercorn
  • 1 dry red chili, whole
  • 3 cloves of garlic
  • 2 shallots (Cheriya Ulli)
  • 1 tsp ginger, diced

For Tempering:

  • 2 tbsps coconut oil
  • 1⁄2 tsp mustard seed
  • 1⁄2 tsp cumin
  • 1⁄2 tsp fenugreek
  • 2 dry red chilies, whole
  • 2 stalk of curry leaves
  • 1⁄2 tsp turmeric
  • 1 tsp asafetida
  • 1⁄2 tbsp tamarind paste *
  • 2 medium tomatoes, minced
  • 1 tsp of salt, or as needed
  • 2 tbsps. of coriander leaves, minced
  • 1 tbsp. jaggery or sugar


  • Coarsely crush cumin, coriander, black pepper, chili, garlic, shallots, and ginger either in a mortar and pestle or in the mini grinder.
  • Set aside.

For Tempering:

  • In a pan, add 2 tablespoons of oil.
  • When hot, add mustard seed.
  • When the mustard seeds pop, add cumin seed, fenugreek.
  • Lower the heat.
  • Add whole chili, curry leaves, turmeric, asafetida.
  • Mix well.
  • Add the crushed ingredients.
  • Add 1 teaspoon salt and sauté well.
  • When the ingredients are slightly brown, add the minced tomatoes.
  • On medium heat, continue cooking with the pan covered until the tomato is soft and well-cooked.
  • Stir well.
  • Add the tamarind (mixed in 2 cups of hot water).
  • Add one more cup of hot water into the pan.
  • Mix well and taste for salt.
  • Add salt if needed.
  • Let it boil. Add the jaggery or sugar and cook for about 5 minutes.
  • Stir well and add the 2 tablespoons of chopped coriander leaves.
  • Turn off the heat.
  • Rasam is ready to serve. Enjoy!



Rasam is a staple in the south Indian family meals. It is also appreciated as a soup with medicinal values.
*You can use a gooseberry-sized ball of dry tamarind soaked in 2 cups of hot water.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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