Rasam recipe and its health benefits

South India’s age old tradition of eating rasam at the end of the meal helps in digestion and clears lungs and intestines. Sharing my recipe that I got to learn while growing up and those who have tasted it loved it and have asked for refills to be taken back to their places 🙂

Ingredients: Serves 4-5

Tamarind paste1 tsp
Garlic cloves / garlic powder2 cloves or 1 tsp garlic powder
Black pepper ground1 tsp
Oil1 tsp
Mustard seeds1 tsp
Cumin seeds1 tsp
Water5 cups
Salt3 tsp (Add to taste)
Coriander leaves1 bunch


  1. Heat the oil in a saucepan
  2. When the oil is hot, add the mustard and cumin seeds and let it pop (takes a few seconds when the oil is hot)
  3. Dice the tomatoes and add it to the pan and saute it,
  4. Add ground black pepper, garlic powder (or chopped garlic), tamarind paste, chopped coriander leaves
  5. Add half a cup of water and bring it to a boil
  6. When the gravy starts thickening, then pour the rest of the water
  7. Add salt to taste

Serve hot

How to eat it? Rasam can be had as a soup, or eaten with rice.

Helps improve digestion, clears lungs and intestines, reduces blood pressure. When someone has a cough or cold and falls sick, this is the most preferred food given by mothers to their children till they feel better 🙂

Variations that taste good as well:

  1. Skip the tamarind paste if you cannot eat it – it still tastes good
  2. Add some boiled lentils after adding the spices, tastes good as well
  3. Instead of tomatoes and tamarind paste, add the juice of half a lemon – Lemon rasam – Yum 🙂
  4. Instead of tomatoes and tamarind paste, add some pineapple pieces or pineapple juice – Yumm 🙂

Try this out – hope you like it as much as we do 🙂

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