Ever had a rasam that tastes like a hug and a campfire at the same time?
That’s Brinjal Rasam for you — smoky roasted brinjal (eggplant) folded into a tangy tamarind base, tempered with mustard and curry leaves. It’s light, slurpable, and an absolute game-changer with a steaming plate of rice.
Why this rasam works
If you want a simple, restorative meal that’s low-effort but high on personality, brinjal rasam is perfect. It’s:
- Comforting — warm and hydrating on chilly or tired days.
- Quick to assemble — most work is hands-off (roast, mash, simmer).
- Flexible — skips onion/garlic easily and pairs with plain rice, dosas, or crispy papads.
Ingredient breakdown — what each one does
- Brinjals (long, thin variety): The star — when charred, they add smoke, creaminess, and body to the rasam.
- Tamarind: Bright, acidic backbone that makes rasam sing.
- Jaggery: A pinch balances tamarind’s sourness and rounds the flavors.
- Onion & green chilies: Mild sweetness and fresh heat; they lift the mash.
- Turmeric & salt: Color and basic seasoning.
- Mustard & cumin: Tempering seeds that give the gravy its traditional South-Indian aroma.
- Hing (asafoetida): Adds umami and makes digestion easy.
- Curry leaves: Aromatic finish that ties everything to Kerala/Tamil Nadu flavors.
- Garlic (optional in some versions): If used, gives depth — but this rasam shines even without it.
- Oil/ghee: For roasting/tempering — ghee gives richness, oil keeps it light.
- Coriander leaves: Bright, herbal finish.
Vegan Swap 🌿: This rasam is already naturally vegan if you use oil for the tempering.
How it comes together
First, you char the brinjals until the skin blackens and the flesh inside is melt-in-your-mouth soft — that smoke is the secret.
Once cooled, you peel and lightly mash them so there’s still texture. In a bowl, you fold in chopped onions, slit green chilies, a pinch of turmeric, a hit of jaggery and chopped coriander; then spoon in freshly squeezed tamarind pulp and water until the mix loosens into a rasam-like consistency.
Meanwhile, make a classic tempering: heat oil, splutter mustard and cumin, add broken dry chilies, hing and curry leaves until fragrant. Pour this sizzling tempering over the brinjal-tamarind mix, give it a stir, and let the flavors marry for a few minutes. That’s it — smoky, tangy, and beautifully simple.
Pro Tip 💡: Char the brinjals directly over the flame (or on a hot grill) until the skin is well blackened — don’t rush this. The longer, slower char yields a deeper smoky flavor. After charring, sprinkle a little water on the brinjal before peeling; it helps loosen the skin and keeps the flesh moist.
What goes along
- Steaming basmati or sona masoori rice — pour the rasam over hot rice and finish with a spoon of ghee (or a drizzle of coconut oil).
- Crispy papads — for crunch and contrast.
- Fried or spiced veggies — like potato fry or chips for a hearty combo.
- Plain dosas or idlis — rasam makes a great soupy side for tiffins.
How to serve
Serve the rasam piping hot. Ladle it over a bowl of rice or serve on the side as a soup-ish accompaniment. Scatter fresh coriander and a squeeze of lemon if you want extra brightness. If you’re feeling indulgent, add a small spoon of hot ghee on top right before serving.
Packing & lunchbox tips
- Pack separately: Keep rasam and rice/rotis in different containers to avoid sogginess.
- Reheat gently: Bring the rasam to a gentle simmer — a little water may be needed as it thickens when chilled.
- Storage: Keeps 2–3 days in the fridge in an airtight container. Stir well before reheating.
Party & bulk prep
- Batch-roast brinjals on the barbecue or oven at once (char, peel, mash, store in fridge).
- Prep tamarind pulp and tempering ahead: store tamarind pulp refrigerated and make fresh tempering before serving for the best aroma.
- Scale easily: Multiply roasted brinjals and tamarind proportionally; temper in batches and pour hot over each serving for that fresh sizzle.
Brinjal Rasam
Description
Smoky roasted brinjals meet tangy tamarind and a touch of sweetness from jaggery in this comforting south indian rasam. It’s light, flavorful, and comes together quickly with a sizzling tempering of spices. Perfect to pour over hot steamed rice with crunchy papads on the side, this brinjal rasam is a homely dish that feels like comfort in a bowl.
Ingredients
Instructions
Prep Work
-
Soak tamarind
Soak the lemon-sized tamarind in water for 15–20 minutes so it softens and the pulp can be extracted.
-
Chop aromatics
Finely chop the onion, slit or chop the green chillies, and chop the coriander leaves. -
Gather tempering items
Measure and keep mustard seeds, cumin seeds, dried red chillies, hing, and curry leaves ready in a small bowl. -
Prepare serving items
Keep steamed rice and papads ready to serve with the rasam.
Method
-
Roast brinjals
Apply oil to the long, thin brinjals and roast them directly over the flame until the skin is charred and the inside is soft. You can also use a chapati grill.
-
Cool, peel and mash
Sprinkle a little water, remove the stems, peel off the skin, and mash the brinjals lightly in a bowl.
-
Mix with aromatics
Transfer to a large bowl and add finely chopped onions, green chillies, salt, turmeric, jaggery, and chopped coriander leaves. Mash and mix well. -
Add tamarind and water
Extract the tamarind pulp from the soaked tamarind and add it to the brinjal mixture. Mash again, add more water to get a light rasam consistency, and mix thoroughly.
-
Prepare tempering
Heat oil, add mustard seeds, cumin seeds, broken red chillies, hing, and curry leaves. Let them splutter. -
Finish and serve
Pour the hot tempering into the rasam, mix well and serve hot with steamed rice and crispy papads.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 130kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 0.7g4%
- Sodium 575mg24%
- Potassium 370mg11%
- Total Carbohydrate 20g7%
- Dietary Fiber 5g20%
- Sugars 6.5g
- Protein 2g4%
- Vitamin A 200 IU
- Vitamin C 6 mg
- Calcium 20 mg
- Iron 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
