How to Make Mixed-Vegetable Rasam

Hot soup on a cold day.

If you ask anyone, my favorite food is soup. Anything with broth is just a gift. I guess I’m just a broth enthusiast. Always have been. I’m more than familiar with the likes of hotpot, Brodo, and lots of curry. I still haven’t figured out why but something about how you can pack so much flavor and goodness into a steaming liquid and still have all these other things in at the same time. A flavor explosion so to speak.

You can imagine my excitement when I first dipped my spoon into a bowl of tomato-tamarind soup. Rasam. Hot in every sense of the word. Each drop is packed with flavor that even the tomatoes emulate its tanginess. Bite-size cumin intertwined on the tip of my tongue tasted so familiar but I knew I had never had anything like it before. It was that feeling of satisfaction similar to when you go to a restaurant and they actually deliver on their promise of “spicy”. The fact that I can achieve the feeling of “home” presented in rasam within just a few minutes is something I haven’t taken for granted just as yet. But I plan to become very dependent.

Although I could very likely live on and thrive on a tongue-burning liquid diet, sometimes I do dare to experiment. My favorite is a mixed-vegetable rasam over rice. While it’s boiling I throw in chopped green peppers, onions, and carrots and serve over a bed of rice.

Here’s a recipe I’d be selfish not to share...

You’ll Need:

  • 1 packet of Buttermilk Rasam
  • Saucepan
  • Cooking spoon
  • Knife
  • 2 ½ cups of water
  • ¼ red onion
  • ½ green pepper
  • ½ red pepper
  • 1 large carrot
  • Optional: Buttermilk pack of basmati / brown rice or quinoa


  1. Over medium heat empty the Rasam pack and water into the saucepan. (1 min)
  2. As the soup begins to boil, chop the onion, red/green peppers, and carrot into small pieces. (3 min)
  3. Once the soup is boiling, toss in the mixed vegetables. (1 min)
  4. Let the vegetables simmer in the broth stirring occasionally. (2 min)
  5. Taste and add any additional seasonings if needed.
  6. Spoon your pre-cooked Buttermilk rice into a bowl and pour the mixed vegetable Rasam on top. Or just eat the Rasam by itself!

Enjoy and welcome to the broth enthusiasts club.

-Kirenjot Kaur

Buttermilk Blog Writer
Kirenjot is a clinical researcher by day and Buttermilk enthusiast by night (and day). She is a foodie and an adrenaline junkie. Bucket list? Skydiving and learning how to make dosa.

Questions? Email us at and we’ll get right back to you!

Powered by Proof Factor - Increase Conversions With Social Proof Notifications