Gluten Free Rasam
Rasam is one of South India's most soul-warming dishes — a thin, tangy, deeply spiced broth that hits every note at once: sour from tamarind, bright from ripe tomatoes, and warming from coarsely ground black pepper and cumin. The real magic happens in the tempering step, where mustard seeds pop in hot coconut oil alongside curry leaves, dried red chilies, and golden-edged garlic before the whole fragrant mixture gets poured straight into the simmering broth. That technique is what gives rasam its signature depth, and it's completely naturally free of wheat or gluten-containing grains — no substitutions needed, no specialty flours to track down. Every single ingredient here is a whole food or spice, which means you're not decoding labels or worrying about hidden additives. The broth is strained smooth, so the final texture is silky and light — ideal ladled into bowls on its own or poured over steamed rice. Fresh cilantro on top adds a little brightness if you have it on hand. This recipe serves four, making it an easy weeknight staple that comes together with pantry staples and a single skillet.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the broth
- 3 medium ripe tomatoes (about 1 lb), roughly chopped
- 1 tbsp tamarind paste
- 3 cups water
- ½ tsp ground turmeric
- 1 tsp black pepper, coarsely ground
- 1 tsp cumin seeds
- ½ tsp salt, plus more to taste
For the tempering
- 1 tbsp coconut oil or ghee
- 1 tsp black mustard seeds
- ½ tsp cumin seeds
- 2 dried red chilies
- 10 fresh curry leaves
- 2 cloves garlic, thinly sliced
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Combine the chopped tomatoes, tamarind paste, water, turmeric, coarsely ground black pepper, cumin seeds, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 15 minutes, until the tomatoes have completely broken down and the broth is a deep red-orange.
- 2
Remove the saucepan from the heat. Use an immersion blender to blend the broth until smooth, or carefully transfer in batches to a blender and blend until smooth. Pour the blended broth through a fine-mesh strainer back into the saucepan, pressing on the solids to extract all the liquid. Discard the solids.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!