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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Lightly toast the cumin seeds, black pepper, garlic, and curry leaves in a pan until fragrant.
Grind the toasted ingredients to a coarse powder to make the homemade rasam masala.
Boil water in a pot and cook the Maggi noodles according to the packet instructions. Drain and set aside.
Heat the oil in a pan, add the mustard seeds and allow them to splutter.
Add the cumin seeds, asafoetida, and curry leaves. Saute for a minute until fragrant.
Add the crushed tomatoes, turmeric powder, rasam powder, Maggi masala, and salt. Mix well.
Pour in water and bring the mixture to a boil. Let it simmer for 10-15 minutes.
Add the cooked Maggi noodles to the rasam mixture. Mix well and simmer for a few more minutes until the flavors combine.
Garnish with fresh coriander leaves, grated coconut, and a sprinkle of podi masala.
Serve the rasam Maggi hot, letting everyone customize their bowl with extra grated coconut, podi masala, and fresh coriander leaves.
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Use 4-5 cloves of garlic in the rasam masala, to taste.
Podi masala is optional and is available at Indian grocery stores.
Can I use store-bought rasam powder?
Yes, you can use store-bought rasam powder if you prefer.
What can I use instead of Maggi noodles?
You can substitute Maggi noodles with any instant noodles of your choice.
Is podi masala necessary?
Podi masala is optional and can be omitted if unavailable.
How can I make it spicier?
Add more black pepper or a pinch of red chili powder to increase the spice level.
Can I add vegetables?
Yes, you can add vegetables like peas or carrots for extra nutrition.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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