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4 from 2 votes

Instant Rasam recipe

Andhra style Instant raw rasam recipe
Prep Time15 mins
Cook Time3 mins
Total Time18 mins
Course: Main Course
Cuisine: Indian
Servings: 4 people
Author: Jeyashri suresh


  • A small lemon sized tamarind
  • 3 cups water
  • 3 green chilis
  • ¼ cup finely chopped onions
  • 2 tsp oil
  • ½ tsp cumin seeds
  • 3 red chili
  • Coriander leaves few
  • Curry leaves few
  • ¼ tsp mustard seeds
  • Salt to taste


  • Soak the lemon sized tamarind in 1 cup hot water
  • Roast the green chili on direct flame. I placed the chilis on a wire mesh.
  • You can insert it in a fork and roast it on direct flame one by one.
  • Roast till all the sides become charred.
  • In a pan add 1 tsp oil, ½ tsp cumin seeds, and 3 broken red chilies.
  • Once the cumin seeds crackle, switch off the flame.
  • Transfer the roasted green chili, and the cumin and red chili to a pan.
  • Add in few coriander leaves and curry leaves.
  • Add the chopped onions to this.
  • Mix well nicely with clean hands. Let this juice of the onions and the aroma of charred green chilis come out well.
  • Add 1 cup water to this.
  • Extract the tamarind extract and add it to the vessel.
  • Add 1 cup water.
  • Now add the salt as needed and mix well.
  • In a pan add 1 tsp oil and add ¼ tsp mustard seeds and curry leaves.
  • Once the mustard splutters, add it to the rasam.
  • Serve with hot rice and any poriyal or curry.



  1. Raw onions will give a nice taste and flavor to the rasam.