4.6/5 rating (23 votes)


South Indian Spiced Soup

  • Heat Hot
  • Serves 4
  • Prep 10 mins
  • Cook 20 mins

A traditional south Indian spiced consomme packed with healthy ingredients

Hari says

Rasam is a personal favourite of mine, I can't tell you how perfect it is on those days when you just can't seem to warm up. It's a great winter warmer because it's hot, spicy and full of zingy healthy goodness that will ward off any sign of a sniffle on top of tasting great. 

I love that it's super simple to make, so if you are feeling a bit low it doesn't need much concentration - just chuck it all in, boil and sip away.

I think it makes a great little amuse bouche too, so when you are throwing that classy dinner party, you can warm your guests to the flavours of the east with a little Indian soup served in tiny cups.


  • Ingredients
  • Method


  • 4 cloves garlic
  • 10cm ginger
  • 20 curry leaves with stalks
  • 1 heaped tsp peppercorn
  • 2 dried red chillies
  • 1 heaped tsp cumin seeds
  • 1 tsp turmeric


  • 10g tamarind solid or 1 tsp tamarind paste
  • handful of coriander stalks
  • 750ml-1L water
  • 6 tomatoes, roughly chopped



  1. Grind all the ingredients for the paste together in a blender to make a rough paste.


  1. Heat oil in a pan and fry the paste.
  2. Once aromatic and golden add the tomatoes and stir
  3. Pour in 750ml of water and the tamarind.
  4. Add salt, the coriander stalks and turmeric. Bring to the boil and leave to simmer for 20-30 minutes.
  5. Strain and check the seasoning, adjust if needed and pour into cups and sip away.

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“ Thank you for printing this recipe for my delicious Rasam ”


Comments (2)

  • Angus Carruthers

    Angus Carruthers

    11 November 2017 at 15:24 |
    Hi, Should this Rasam recipe have toor dhal per your slow cooker book?


    • Hari Ghotra

      Hari Ghotra

      13 November 2017 at 09:58 |
      Hi It should but this is a quick version I do on cold mornings and it's really good. Thanks


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Hari Ghotra