Rasam – Mulligatawny Soup 

Rasam is an unbelievably tasty, soul soothing soup. We South Indians are known for this authentic, broth like soup which is made with tomatoes, pepper, garlic and flavorful spices like cumin and coriander. A soup which is sure to warm you up in an instant on cold rainy days. 

Many of you must be familiar with mulligatawny soup which is none other than the adapted version of rasam. Mulligatawny is the English way of saying Milagu Thanni, which translates to pepper broth (aka) rasam in Tamil language. Since they felt the original recipe very spicy they put their own spin on it to suit their palate. This is how rasam got its name mulligatawny, It is still listed this way in many of our restaurant menus. 

We make many different types of rasam, pepper rasam, tomato rasam, garlic rasam, etc…to make life easy I brought all these wonderful flavors in one simple recipe which makes this rasam tangy, spicy and very delicious. 

Rasam – Mulligatawny Soup 

This recipe serves 2 – 4 


  • Rasam powder – 1 tablespoon 
  • Tomato – 1 chopped
  • Tamarind pulp – 1 tablespoon 
  • Green chili – 1 
  • Red chili – 1
  • Turmeric powder – 1/2 teaspoon 
  • Asafetida – 1/4 teaspoon 
  • Water – 4 cups 
  • Salt – 1 teaspoon 
  • Oil – 2 teaspoons 
  • Mustard seeds – 1/2 teaspoon
  • Curry leaves – few
  • Garlic pod – 1 crushed 
  • Chopped Coriander leaves/ stem for garnish 


I have used homemade rasam powder, it is a powdered mix of dry roasted, coriander, cumin, red chilies, and pepper. Good rasam powders are available in stores nowadays.

My go to brand is SAKTHI which is in all the care packages I send to my young cousins living in college dorms, this rasam powder has the authentic southindian flavors which brings the taste of home no matter wherever they are. 

  1. Heat a teaspoon of oil in a pan, add the broken green and red chilies.
  2. Add the chopped tomato, and sauté it until they are slightly soft 
  3. Add 4 cups of water, turmeric powder, asafetida and the tamarind pulp
  4. Mix it well, cover it with a lid and let it simmer for sometime.
  5. Once the broth is slightly reduced, add the rasam powder, salt and bring it to a rolling boil. 
  6. Switch off the stove, add the coriander leaves. 

Let’s add the seasoning, 

  1. Heat 2 teaspoons of oil add mustard seeds, once it pops add the crushed garlic and curry leaves.
  2. Don’t let the garlic brown, it changes the flavor totally. 
  3. Now pour this on top of the prepared rasam. 

TADA! The rasam is ready, this tastes best if it’s nice and hot so keep it in the pan until you are ready to have it. 

Oh my! The steam coming out of this soup has this wonderful aroma of garlic, cumin and coriander which makes it so appetizing. 

Let me take a sip. Mm, Mm, Mm ….the broth is tangy and you can feel the heat from pepper and the chillies, Oh so warm and soothing! It’s as comforting as cuddling up in a warm comfy blanket. 

We either have it just as it is with some Vathal or Applam (Indian crackers) or have it with rice, parruppu and a side of vegetables to make it hearty. Does it get any better? 

If you ever get sick or have a cold or sore throat, sip this rasam. The anti inflammatory ingredients in this soup will make you feel better in an instant. It works like magic. There you go!  A simple soup to soothe your soul when you are feeling blue on a cold wintry day.This is comfort food at its best, Enjoy! 

I have also posted the hearty and flavorful Ginger Rasam made with lentils (parruppu) and lemon zest. Do check it out! 




Published by Latha @ savvysouthindian.com 

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