Instant Rasam

Here is yet another tempting delicious rasam. The word Instant grabbed me to the recipe contributed by a dear friend Shanthi Ramachandran who is not a food blogger but more than that. Her recipe repertoire is mind blowing with its simplicity, practical but finger licking good dishes. This Instant recipe is one of them and it begged to be tried immediately.

Need less to say I drank some several tumblers of this rasam , something I dont do as Iam a not a big fan of Rasam as we do it everyday so it is kind of monotonous , something we prepare as a ritual so once in a while I need a kick in my rasam and this was the recipe.


2 fully ripened country tomatoes, small round ones. also called Nattu thakkali inTamil.
2 garlic cloves ( optional )
2 tsp black pepper
Crystal salt as required.
1 tsp cumin seeds.
A small piece of Tamrind.

To temper

2 tsp Ghee or oil
1/2 tsp mustard seeds
some curry leaves.
1 tsp cumin seeds.
1 red dry chilly
Pinch of asafoetida powder.


Grind the above ingredients given in ingredients list  to a paste.
In a pan, add some ghee, crackle the mustard seeds, add the cumin seeds, red chilly, ,asafoetida powder.
Add the ground paste for rasam, saute well till it thickens a bit, then add a cup of water to the sauteed paste, adjust salt.Add a pinch of turmeric powder.
Let the rasam  boil till it froths from all sides.
Remove immediately , garnish with chopped coriander leaves.
Cover and keep to lock in the aroma.

This rasam doesnt require mashed dal, but if you have some left over, then use the mashed dal water to the sauteed rasam paste and let it boil.

This delcious rasam is too good , can be had a a soup too.

Suggestions :

Shanthi suggests

Use lemon juice instead of tamrind.
Use mint leaves instead of curry leaves for an aromatic Rasam.