South Indian Rasam
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South Indian Rasam
Authentic South India · Restaurant Style

South Indian Rasam Recipe

Pure Veg📍South India🍽️Lunch & Dinner⏱️20 mins⚡Easy👥Serves 4Vegetarian
⚡Google AI Search Overview & Recipe Summary

South Indian Rasam is an authentic South India Vegetarian celebrated for its traditional flavors. Made with 12 metric-measured ingredients (including Toor Dal (Split Pigeon Peas), Tamarind, Ripe Tomato, Rasam Powder, Curry Leaves), this recipe takes approximately 20 mins to prepare and serves 4. On Shopvora, you can scale servings and order all ingredients in one click directly to your Swiggy Instamart cart for 10-15 minute doorstep delivery.

Ingredients for South Indian Rasam

Complete culinary measure (12 items) · Scale servings or deselect pantry items in the cart panel

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1
Toor Dal (Split Pigeon Peas)
1/4 cup (50 g)
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2
Tamarind
Small lemon-size ball
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3
Ripe Tomato
1 large (100 g)
4
Rasam Powder
2 tbsp
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5
Curry Leaves
10 leaves
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6
Mustard Seeds
1/2 tsp
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7
Cumin Seeds
1/2 tsp
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8
Dried Red Chili
2
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9
Asafoetida (Hing)
A pinch
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10
Ghee
1 tbsp
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11
Turmeric Powder
1/4 tsp
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12
Salt
1 tsp
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Pressure cook toor dal with turmeric until soft; mash lightly and reserve.

Step-by-Step Instructions

1
Pressure cook toor dal with turmeric until soft; mash lightly and reserve.
2
Soak a small ball of tamarind in warm water and extract the pulp.
3
Dry roast and coarsely crush cumin, black pepper and a few toor dal grains for the rasam powder, or use store-bought rasam powder.
4
In a pot, combine tamarind water, chopped tomato, curry leaves, crushed rasam powder, turmeric and salt; boil 8-10 minutes until raw tamarind smell is gone.
5
Add the cooked dal and enough water to reach a thin, soupy consistency; simmer gently (do not boil hard) for 5 minutes.
6
Temper mustard seeds, cumin, dried red chili, asafoetida and curry leaves in ghee, and pour over the rasam. Garnish with fresh coriander.
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Chef's Secrets & Pro Cooking Tips

Professional culinary techniques for restaurant-quality South Indian Rasam at home

1

Bloom Spices in Warm Fat

Whole spices (cumin, cardamom, cloves, cinnamon) release their fat-soluble flavor compounds only when bloomed in hot ghee or mustard oil before wet ingredients are introduced.

2

Balance Acid, Fat & Heat

If the gravy feels heavy or flat, a splash of lemon juice or a pinch of amchur (dry mango powder) brightens the entire profile instantly.

3

Deglaze the Pan (Fond Retention)

Scrape the caramelized browned bits sticking to the bottom of your kadai using a splash of warm water. That fond contains the most concentrated umami flavor.

🥗Nutritional Breakdown

Estimated nutritional facts per serving (based on 4 servings)

Nutrient Dense
Calories
295kcal
18% DV
Protein
20g
40% DV
Carbs
49g
18% DV
Fat
13g
17% DV
Fiber
6g
21% DV
Sodium
595mg
26% DV

* Percent Daily Values (% DV) are based on a 2,000-calorie reference diet. Actual nutritional requirements may differ based on age, gender, and physical activity level.

Culinary Tags

#Rasam#Tamil Nadu#South Indian#Vegetarian#Comfort Food
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Frequently Asked Questions & Cooking Guide

Answers to common questions about preparing, storing, and customizing South Indian Rasam

Allow the prepared South Indian Rasam to cool completely to room temperature. Transfer into an airtight glass or BPA-free container and refrigerate at 4°C or below for up to 3 to 4 days. Reheat gently in a covered pan over low heat or microwave with a splash of water to restore authentic moisture and aroma.

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Servings
4

Ingredients

12/12

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12 items · estimated total~₹3149
Servings
4
12/12 items selected
~₹3149