V8 Rasam

I am concluding my blogging marathon # 17 with healthy V8 rasam. Rasam or chaaru (in Telugu) is a South Indian soup. Rasams are one of my favorite Indian comfort food that tastes awesome with hot rice or can be drunk as it is if mildly spiced. There are many types of rasams and I usually make tomato rasam and miriyala chaaru at home. Once in a while I prepare V8 rasam which I came across in a cookbook published by AT&T back in the late 90s. I modified that recipe a little and have been preparing it occasionally since then. Today I am sharing that rasam with you and it goes well with my theme, as I used store bought V8 vegetable juice and MTR Madras Rasam Powder to prepare it.

Rasam, Chaaru, Blogging marathon, V8 Chaaru

Cooking Time: 15 – 20 minutes
Serves: 3 – 5


  • ½ – 1 tbsp. Toor Dal ground to fine powder
  • 2 tsp. Oil
  • ½ tsp. Mustard Seeds
  • ½ tsp. Jeera / Cumin
  • 3-4 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
  • 1/8 tsp. Pepper Powder (adjust to taste)
  • ½ tbsp. Salt (Adjust to taste)
  • ½ tbsp. Tamarind Paste (depends on how sour the tamarind is. I used homemade paste)
  • 2 tsp. MTR Madras Rasam Powder (I usually do not use store bought powders and this is the only brand I used.)
  • 1 medium sized Vine Tomato diced (can use any variety)
  • Cilantro to garnish


  • Dry grind toor dal to powder. I grind the 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.
  • Heat oil in a 2 quart/liter sauce pan and temper it with mustard seeds, cumin seeds and curry leaves.
  • Add ginger garlic paste and sauté until raw smell of ginger is gone.
  • 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. 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.
  • Once the rasam begins to boil, taste the rasam and adjust the reasoning to taste; salt, pepper and tamarind paste. Cover the pan 3/4th way and continue to boil it for another 3-5 minutes until tomatoes are soft.
  • Add cilantro, turn of the heat and cover the pan completely. Let it sit for another 5-10 minutes and serve hot with rice. I made this soup a little light and mild, and can be served as soup.

Rasam, Chaaru, Blogging marathon, V8 Chaaru


  • I prefer light rasams to thick rasams. If one wants a little thick rasam, add another ½ tbsp. of toor dal powder and also adjust water to desired consistency.
  • When I do not use rasam powder, I grind together cumin, pepper powders and toor dal. Also, add little coriander powder and fenugreek powder along with turmeric.
  • I usually sauté onions too but I skipped it this time. Also, since I was using this rasam powder for the first time, I did not know how spicy the powder is, so I did not add any green chilies either. If using green chilies, adjust the seasoning accordingly.

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

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.



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