Dal water is highly rich in protein. In South, especially in Coimbatore, Rasam is prepared traditionally by extracting water from pressure cooked dal, wherein the dal is used to make Sambar. Though rasam is prepared in several means this recipe is regularly followed recipe in our kitchen. This tastes tangy and tasty with blend of tamarind, tomato and dal water. Also this a healthy recipe to say, because each ingredient added has a medicinal value mainly which aids in digestion.


Dal water – 1 cup
Tomato -1 
Tamarind – amla size
Turmeric powder – a pinch (optional because the dal water already has turmeric powder added)
Chilli powder -1/4 tsp
Salt as required
Coriander leaves to garnish
To Temper:
Oil – 1 tsp
Asafoetida -generous pinch
Dry red chilli -2
Curry leaves -few
Mustard -1/4 tsp
Garlic -3 pods

Traditional Rasam


 1. Wash and soak the tamarind in 1/2 cup water and squeeze out juice out of it. Click Here to know how to extract dal water.
 2. Mash the tomato well and remove the outer skin if any.
 3. Heat oil in pan, fry the ingredients listed under to temper in low flame.
 4. Add the tamarind water and boil for about 3 minutes.
 5. Add dal water and put in salt, rasam powder, chilli powder and allow to boil.
 6. When you find the froth/foam forming on top after boiling  put off the flame.
 7. In the serving bowl add in coriander leaves and pour the hot rasam and cover it with lid immedietly.
8. Serve hot with Rice along with traditional Sambar and any Poriyal of your choice.

  • Crush the garlic nicely and saute.
  • When the rasam is forming a foam layer on top after boiling,is the right consistency to put off the flame.
  • Do not allow to boil the rasam.
  • Add very less amount of oil to prepare rasam.
  • Cook in low flame as the ingredients may get burnt.

Traditional Rasam

Sharing is Caring, So please share