Tamarindless Rasam

Tamarind is a quintessential ingredient in any rasam; but too much of tamarind isn’t that good in spite of its digestive properties. In my household, rasam is an inevitable thing and so I seriously consider variations of it. No-tamarind rasam is almost like a soup.

Actually the typical way of having rasam rice is to have steamed rice in a pool of clear rasam and eating with hand, finally lifting the plate to drink off the rasam after rice is done. I know it invites lot of criticism for us from west and even from northern parts of the nation, but I personally don’t let anything or anyone alter my bond with rasam rice. I strongly believe that is how it should be had 🙂 


Tamarindless Rasam
Serves 2
Rasam without tamarind
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Cook Time
10 min
Total Time
10 min
Cook Time
10 min
Total Time
10 min
  1. 1. Tomato - 1
  2. 2. Pigeon peas stock - 1 cup
  3. 3. Lemon - 1/2
  4. 4. Salt to taste
  5. 5. Rasam Powder - 1 tbsp
  6. 6. Ghee - 1 tsp
  7. 7. Asafoetida - 1 pinch
  8. 8. Mustard seeds - 1/5 tsp
  9. 9.Curry leaves - 1 sprig
  10. 10. Dry red chili - 1
  1. In the eiyachombu (a special vessel for making rasam that is made of tin) or any pan boil together muddled tomato, dal stock, a cup of water and required salt.
  2. When it starts to boil add rasam powder and turn off heat in a minute.
  3. In a tadka pan heat ghee, splutter mustard seeds, throw in curry leaves, chili and sprinkle asafoetida.
  4. Pour tempering on top of the rasam, squeeze in half a lemon and serve with steam rice and any fry of your choice.
Grammars of cooking http://grammarsofcooking.in/

Adikaram: அன்புடைமை

Kural: 75

அன்புற்று அமர்ந்த வழக்கென்ப வையகத்து
இன்புற்றார் எய்தும் சிறப்பு.


The one’s that live merrily in the world are said to be reaping the fruits of love.



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