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.
Rasam Recipe: An Easy Indian Soup Recipe
Course: Soup RecipesCuisine: Indian, AsianDifficulty: Medium6
servings10
minutes40
minutesYES
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Ingredients for Rasam
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
12 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
Directions: How to Make Rasam
- If the yellow split peas need to be soaked in advance, do so according to the instructions.
- Add the split peas and water to a pan and bring to a boil.
- When foam forms on the surface, use a spoon to remove it.
- Continue removing the foam every few minutes until there is no more foam.
- Take half of the chopped tomatoes and add them to the pan, setting the other half aside for later.
- Add the tamarind paste, coriander stems, turmeric, fenugreek seeds, and brown sugar to the pan.
- Put a lid on the pan and bring to a boil, then cook for a further 10 minutes.
- Next, remove the lid, lower the heat, and use a masher to mash the tomatoes and split peas.
- Take a small, separate pan and heat the oil in it over low heat.
- Add the mustard seeds and cumin seeds to the pan. When the mustard seeds begin to pop, add the curry leaves and the second half of the chopped tomatoes, and cook for another minute.
- Transfer the oil, mustard seeds, cumin seeds, tomatoes, and curry leaves to the larger pan and cook the rasam.
- Simmer the Indian soup for a few more minutes, then serve with a generous garnish of coriander leaves.
If you enjoyed our rasam recipe, you might also like our recipes for murgh shorba, lamb mulligatawny, lentil mulligatawny, vegetable mulligatawny, and chicken mulligatawny.
Tips for Making and Storing Rasam
Rasam is one of South India’s most comforting dishes — light, tangy, peppery, and deeply aromatic. Getting the flavour right is all about balance and technique, and storing it properly helps preserve that freshness. Below are the best tips for making, storing, and reheating your rasam so it tastes incredible every time.
🌶️ Tips for Making Perfect Rasam
1. Use Freshly Crushed Spices
Rasam relies heavily on black pepper, cumin, and garlic. Freshly crushed spices release essential oils that make the rasam more fragrant and flavourful.
2. Don’t Overcook the Tomatoes
Simmer tomatoes until just soft. Overcooking makes the rasam too thick and dulls the fresh tang.
3. Add Tamarind at the Right Time
Tamarind should be added after the tomatoes soften. This keeps the sourness bright and prevents bitterness.
4. Avoid Boiling After Adding Rasam Powder
Rasam powder loses aroma if boiled too long. Add it near the end and simmer gently for 2–3 minutes.
5. Tempering (Tadka) Is Everything
A good tempering adds depth. Use:
- Ghee or oil
- Mustard seeds
- Curry leaves
- Crushed garlic
- Dried red chillies
- A pinch of asafoetida
Pour the hot tempering over the rasam just before serving for maximum aroma.
6. Adjust Consistency Thoughtfully
Rasam should be light and pourable, not thick like sambar. Add water gradually until it reaches a brothy consistency.
7. Finish With Fresh Coriander
Add chopped coriander right at the end to keep the flavour bright and fresh.
🧊 Storage Tips for Rasam
1. Cool Completely Before Storing
Let rasam come to room temperature before refrigerating. Storing it hot can cause condensation and spoilage.
2. Refrigeration
- Store in an airtight container
- Keeps well for 2–3 days
- The flavours often deepen by the next day
3. Freezing
Rasam freezes surprisingly well.
- Freeze in portioned containers
- Keeps for up to 1 month
- Avoid freezing rasam with fresh coriander — add it after reheating
4. Avoid Storing With Tempering
If you plan to store rasam for several days or freeze it:
- Skip the tempering
- Add fresh tempering when reheating
This keeps the flavour vibrant and prevents the spices from turning bitter.
🔥 Reheating Tips
1. Reheat Gently
Bring rasam to a gentle simmer — do not boil vigorously. Boiling can flatten the spices and make the tamarind taste harsh.
2. Add Fresh Herbs After Reheating
Stir in coriander or curry leaves once the rasam is hot, not during reheating.
3. Refresh the Flavour
If the rasam tastes muted after storage, brighten it with:
- A squeeze of lemon
- A pinch of pepper
- A fresh tadka
🍽️ Bonus: How to Keep Rasam Fresh for Longer
- Use clean ladles to avoid contamination
- Store in glass containers rather than metal
- Keep the rasam slightly more watery if storing — it thickens over time
- Add salt sparingly before storing; adjust after reheating
[…] Rasam is a vegetarian soup from South India with a sour and tangy flavour. The base of the soup is tamarind juice, and typical ingredients may include lentils, tomatoes, lemon, chilli, cumin, and pepper. Traditionally, people serve rasam with rice as an appetizer. It follows a course of sambar and is eaten before the main dish. Read our rasam recipe here. […]