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Kerala / South India · Indian

Kerala Rasam (Pepper-Tamarind Broth)

The thin, fragrant, peppery broth that follows the sambar course on the sadya: tamarind and tomato sharpened with a freshly pounded rasam powder and finished with curry leaves. Restorative on its own, perfect poured over rice.

By Table & Traditions Editors

Published June 22, 2026

A bowl of thin, reddish Kerala rasam with curry leaves and coriander floating on top, steam rising, beside rice on a banana leaf.

Rasam is the thin, peppery tamarind broth of the South Indian meal and the sadya — taken after the heartier sambar course to aid digestion. Its soul is a freshly ground rasam powder of pepper, cumin, and coriander, and it's deliberately light and aromatic rather than thick.

Yield
Serves 4–6
Prep
10 min
Cook
20 min
Total
30 min
Difficulty
Easy

Rasam is the thin, peppery, fragrant broth that follows the sambar course on the sadya — light, sharp, and restorative, taken to round off the heavier dishes and aid digestion. It’s poured over rice or sipped straight from the leaf.

Fresh rasam powder is everything

The soul of rasam is a rasam powder pounded fresh: black pepper, cumin, coriander, dried chili, and a clove or two of garlic, crushed coarsely just before cooking. That fresh, coarse pepper is what makes rasam warming and alive — a pre-ground mix never quite matches it.

Stop at the froth

Simmer the tamarind water with tomato and the pounded powder, and pull it off the heat the moment it froths at the surface. Never let rasam boil hard — a long boil flattens its aroma. A tempering of mustard seeds and curry leaves in ghee, plus fresh coriander, finishes it.

Serve it after sambar, with rice and a pappadam; see the order of the feast in our Onam sadya guide.

Ingredients

Serves
4

For the broth

  • 1 small ball tamarind, soaked in 3 cups warm water
  • 1 tomato, chopped
  • 1/2 tsp turmeric
  • salt
  • 2 tbsp cooked toor dal water (optional) A little dal water gives a softer, fuller rasam; leave out for a clear, sharp one.

For the rasam powder

  • 1 tsp black peppercorns
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 dried red chilies
  • 2 cloves garlic (optional)

For the tempering

  • 1 tbsp ghee or coconut oil
  • 1/2 tsp mustard seeds
  • 1 dried red chili
  • 1 sprig curry leaves

To finish

  • 2 tbsp fresh coriander, chopped

Method

Tap a step’s number to check it off as you go.

  1. Coarsely pound the peppercorns, cumin, coriander, dried chilies, and garlic to a fresh rasam powder.

    Why: Freshly pounded rasam powder is the soul of the dish — far more aromatic than a pre-ground mix, and the coarse pepper is what makes rasam warming.

  2. Simmer the strained tamarind water with tomato, turmeric, salt, and the pounded powder (and dal water if using) on medium.

    Why: A gentle simmer lets the tomato soften and the spices infuse without boiling the aromatics flat.

  3. Bring it just to a frothy near-boil, then take it off — do not let it boil hard.

    Why: Rasam is finished the moment it froths at the surface; a hard, long boil dulls its fresh, sharp aroma.

  4. Temper mustard seeds, dried chili, and curry leaves in ghee and pour over; finish with fresh coriander.

    Why: The hot tempering and coriander added at the end keep rasam bright and fragrant.

A quick, anonymous tap — no review needed.

Variations

  • Pepper rasam (under the weather)

    Up the black pepper and cumin and skip the tomato for a clear, restorative pepper rasam — the classic cold remedy.

  • Tomato rasam

    Use more tomato and less tamarind for a softer, milder, more crowd-friendly rasam.

  • Vegan

    Temper in coconut oil instead of ghee.

Serving & Storage

On the sadya, rasam follows the sambar course — sipped from the leaf or mixed with rice. Wonderful poured over plain rice with a pappadam, or drunk warm on its own.

Pairs with: Steamed rice, Pappadam, Sambar.

Storage: Keeps 2 days refrigerated; reheat just to a froth, never a rolling boil, to preserve the aroma.

Nutrition

Per serving (about 1 cup)

Calories
60
Protein
2 g
Carbs
8 g
Fat
3 g
Fiber
1 g
Sugar
3 g
Sodium
320 mg

Notable micronutrients: Vitamin C, Iron

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

Why shouldn't rasam be boiled hard?

Rasam is all about fresh, sharp aroma. Once it froths at the surface it's done — a long, hard boil flattens the pepper and coriander and makes it taste dull. Take it off at the first froth.

Do I need fresh rasam powder?

It makes a real difference. Coarsely pounding peppercorns, cumin, coriander, and chili just before cooking gives rasam its lively, warming character. A stored mix works but tastes noticeably flatter.

Is rasam the same as sambar?

No — sambar is a thicker lentil-and-vegetable stew, while rasam is a thin, peppery tamarind broth taken after it. On a sadya both appear, in that order.

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