Vegetable Rasam

Sarika Chauhan's picture

Aug. 02, 2013

Here I am presenting a healthy version of the rasam with green vegetables. Its easy to digest and if you wish you can take this as a soup.


Tamarind balls 1
Water 2 Cup (32 tbs) , divided
Potato 100 Gram , cubed
Green beans 100 Gram , sliced
Cabbage 100 Gram , shredded
Rasam powder 2 Teaspoon
Sambar powder 2 Teaspoon
Salt To Taste
For tempering
Oil 1 Tablespoon
Curry leaves 10 Gram
Mustard seeds 1 Teaspoon
Cumin seeds 1 Teaspoon



1. In a medium bowl, pour in ½ cup of water and add in the tamarind ball. Let it soak for 20 minutes.


2. In a large pot, pour in the remaining water and bring to boil.

3. Add in the potato, green beans, cabbage, rasam powder, sambar powder and salt. Low the heat and partially close with a lid, let it simmer for 10 minutes until vegetables are cooked.

4. Add in the tamarind water and simmer for 5 minutes more.

5. For tempering – in a small pan, heat oil and add in the curry leaves, mustard seeds and cumin seeds. Temper the rasam.


6. Serve vegetable rasam with rice and some green vegetables for lunch.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 106Calories from Fat 43

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat %

Trans Fat 0 g


Sodium 170 mg7.08%

Total Carbohydrates 14 g4.7%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet