V8 Rasam

Rasam, Chaaru, Blogging marathon, V8 Chaaru

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Rasam or chaaru is a South Indian soup served with rice.

Rasam, Chaaru, Blogging marathon, V8 Chaaru

I am concluding my blogging marathon # 17 with a healthy V8 rasam. Rasams are one of my favorite Indian comfort food and it tastes amazing when served with hot rice. It also makes an excellent soup when mildly spiced. There are many types of rasams; tomato rasam and miriyala chaaru are the ones I make regularly at home.

Once in a while I make V8 rasam that I adapted from a cookbook published by AT&T back in the late 90s. Today I am sharing the recipe as it fits my theme. I used store bought V8 vegetable juice and MTR Madras Rasam Powder to prepare it.

Rasam, Chaaru, Blogging marathon, V8 Chaaru

V8 Rasam ~ Chaaru Recipe

V8 Rasam
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

V8 rasam is a spicy south Indian soup prepared with V8 juice.  It is a side for rice. 

Course: Side Dish
Cuisine: Indian, South Indian
Keyword: Chaaru, South Indian Soup, V8 Soup
Servings: 4
  • ½ – 1 tbsp Toor Dal ground to fine powder
  • 2 tsp Oil
  • ½ tsp Cumin ~ Jeera
  • ½ tsp Mustard Seeds
  • 4 Curry Leaves
  • 1 ½ tsp Ginger Garlic Paste
  • Pinch of Turmeric
  • 1 can (5.5 oz. or 163 ml) V8 Vegetable Juice 3 cups Water
  • tsp Black Pepper Powder adjust to taste
  • ½ tbsp Salt adjust to taste
  • ½ tbsp Tamarind Paste check note
  • 2 tsp MTR Madras Rasam Powder use any brand you like. This is the only brand I tried so far
  • 1 medium sized Vine Tomato diced
  • Cilantro for garnish
  1. Grind toor dal to fine powder. I grind dal to fine powder and add it to rasam instead of cooking the dal and then adding it to rasam. This saves some time and this is a tip I picked up from my mother-in-law.

  2. Heat oil in a 2 quart/liter sauce pan and temper it with mustard seeds, cumin seeds and curry leaves.

  3. Then add ginger garlic paste and sauté until raw smell of ginger is gone.

  4. Add turmeric powder, toor dal powder and roast the powders for a minute or two until the toor dal is lightly roasted in the oil. 

  5. Add V8 juice, salt, pepper powder (can add pepper after tasting the rasam), rasam powder, tamarind paste and mix well. Add water, tomatoes, cover the pan and bring to a boil.

  6. Once rasam comes to a boil, taste rasam and adjust salt, pepper and tamarind paste to taste. 

  7. Partly cover the pan and continue boiling for another 3-5 minutes until tomatoes are soft.

  8. Add cilantro, turn of the heat and cover the pan completely. Let it sit for another 5-10 minutes and serve hot with rice.

  9. This soup a little light and mild, and can be served as soup as well.

Recipe Notes
  • I prefer light rasams over thick rasams. If one wants a little thick rasam, add another ½ tbsp. of toor dal powder and also adjust water to desired consistency.
  • If not using rasam powder, grind together some cumin, pepper powders, coriander powder and fenugreek powder along toor dal.
  • I usually add some onion but I skipped it this time.
  • Also, since I used rasam powder for the first time, I did not know how spicy the powder is, so I did not add any green chilies. If using green chilies, adjust the seasoning accordingly.
  • Adjust tamarind paste to taste and it depends on how sour the tamarind is. I used homemade tamarind paste.

Recipes this day in:
2011 – Ground Turkey Canapes
Recipes I posted this month in 2008, in 2009 and in 2011.

Like the recipe? Pin It for later!

V8 rasam - spicy South Indian soup

Blogging Marathon: To know more about the various themes and participating bloggers for this marathon, checkout the blogging marathon page on Srivalli’s blog

Before signing off, I want to remind you of the events going here; Red Meats Feast until July 31st and am guest hosting Susan’s Black & White Wednesdays # 38 from Jun 19 – Jun 15.

16 thoughts on “V8 Rasam

    1. Valli, this juice is made of 8 different vegetables so the name V8, it says so on their website. I guessed why it is called V8 but double checked after seeing your comment.

  1. The name sounds exotic… I also use the MTR spice powders for my rasam and sambar..I have to try this out with some other vegetable juice here in Brazil.

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