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Rasam, Chaaru, Blogging marathon, V8 Chaaru

V8 Rasam

V8 rasam is a spicy south Indian soup prepared with V8 juice.  It is a comfort food in winters and side dish for rice. 
Course Side Dish
Cuisine Indian, South Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 55kcal
Author Usha Rao


  • ½ – 1 tablespoon Toor Dal ground to fine powder
  • 2 teaspoon Oil
  • ½ teaspoon Cumin ~ Jeera
  • ½ tsp Mustard Seeds
  • 4 Curry Leaves
  • 1 ½ teaspoon Ginger Garlic Paste
  • Pinch of Turmeric
  • 1 can (5.5 oz. or 163 ml) V8 Vegetable Juice 3 cups Water
  • teaspoon Black Pepper Powder adjust to taste
  • ½ tablespoon Salt adjust to taste
  • ½ tablespoon Tamarind Paste check note
  • 2 teaspoon 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


  • 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.
  • Heat oil in a 2 quart/liter sauce pan and temper it with mustard seeds, cumin seeds and curry leaves.
  • Then 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 rasam comes to a boil, taste rasam and adjust salt, pepper and tamarind paste to taste. 
  • Partly cover the pan and continue boiling 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.
  • This soup a little light and mild, and can be served as soup as well.


  • 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 powder, coriander powder and fenugreek powder along with 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.


Serving: 0g | Calories: 55kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg