Vegetable rasam (indian soup)

Main Dish
4 servings
20 min
20 min
Very Easy




  • Boil the carrots and potatoes with 3/4 liter of water until soft and tender. Remove and keep aside.
    Heat oil and when heated, saute the onions and garlic for a couple of mins.
    Add the rasam powder, tomato and mustard seeds. Keep stirring to mix all in.
    Pour the stock in which the carrots and potatoes were boiled.
    Now, goes in the tamarind juice and salt.
    Simmer until small bubbles appear.
    Add the boiled carrots, potatoes, curry leaves and spring onions.
    Just a good stir and remove from heat.

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Vegetable Rasam (Indian Soup), photo 1
Vegetable Rasam (Indian Soup), photo 2




Very delicious my family likes this.

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