This is the recipe of rasam to be made with the rasam powder made of jeera, pepper and coriander (recipe in the given link)… This rasam is a good medicine for cold, cough and fever.


1. Tomato –  2 medium, cut into small pieces

2. Coriander leaves – one bunch cleaned and chopped along with stems

3. Curry leaves – one stick

4. Tamarind – one small lemon sized ball, soaked in warm water.

5. Rasam powder – 3 tsp ( can be adjusted according to the level of spice required.)

6. Turmeric powder. – 1/2 tsp

7. Garlic – 2 pods (optional)

8. Ghee – 1 tsp for tempering

9. Jeera – 2 tsp for tempering

10. Asafoetida – 1/2 tsp, not to be added with the tempering


1. Soak the tamarind in warm water for around 30 mins. Squeeze out the tamarind juice and keep in another pot. repeat till you get all the juice from the tamarind.

soak tamarind in water

2. Take a pot, add the tamarind juice, tomatoes, turmeric powder, salt, curry leaves and the chopped coriander leaves. Let the tomatoes cook.

3. Add the rasam powder.

4. Let it boil for 7 to 10 mins on low flame.

5. You can add 2-3 cups of water to get the required rasam consistency. Rasam is supposed to be very watery. It should not be thick like sambar. Let it boil and after 5 mins, turn off the gas.

6. Take a tempering pan and add ghee and jeera, once it crackles add it to the rasam and add asafoetida directly to the pot.

7. Garnish with some coriander leaves.


You can add garlic in the ghee after the jeera crackles. Garlic is optional, as the rasam has good flavours and I personally felt, it is better without garlic.

You can also add toor dal if you like.

If you forget to soak the tamarind, you may directly add it to the pot of water along with other ingredients.

Add the coriander leaves along with its stems. You can add half to three fourth bunch, depending upon the size of bunch. Here we get small bundles.