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5 from 1 vote
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To ground:

  • 20 grams mint
  • 175 grams 1 big tomato
  • 1/2 teaspoon tamarind paste
  • 1/4 turmeric powder
  • Required salt

To boil:

  • 1 teaspoon rasam powder
  • 1 cup water
  • Curry leaves and coriander leaves
  • Asafoetida generous pinch

To temper:

  • 1/2 tablespoon ghee
  • 1/4 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • Few fenugreek seeds
  • 2 garlic
  • Asafoetida generous pinch
  • Optional step
  • 1/2 teaspoon ghee
  • 10 Mint leaves


  • Firstly in a mixie jar add mint, tomatoes, tamarind paste, turmeric powder, salt and grind into a fine mixture
  • Transfer to the rasam vessel
  • Furthermore add water, rasam powder and mix well
  • Turn on the stove in medium flame and boil the rasam
  • Add coriander leaves, curry leaves, and a generous portion of hing and mix well
  • Bring rasam to a frothy boil, mix well and turn off the stove
  • In a small pan add ghee and when ghee is hot add mustard seeds, cumin seeds, fenugreek seeds, and let them splutter
  • Furthermore, add garlic and saute till garlic turns brown
  • Add it to the rasam and give a good mix
  • finally, if you like biting mint leaves add ghee and saute mint leaves in low flame for one minute until mint leaves turn aromatic and add it to the rasam and serve


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  1. I have used more tomatoes and less tamarind. You can use vice versa according to your choice
  2. I have used tamarind paste, but if you are going to soak tamarind, boil tamarind water first till the raw smell goes off, then add the ground paste
  3. Sauteeing mint is optional. You can skip it if you don't like to bite mint
  4. You can skip garlic if you don't like garlic flavour
  5. Rasam tastes best with ghee. For the vegan version, you can use oil of your choice
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