Friday, March 9, 2012


This is an easy and delicious Rasam recipe from my mother. It is very nice to mix it with hot rice and have.

  • 1 tsp Rasam Powder
  • 1 tsp Tamarind Paste
  • 3 cups Water
  • 1 big ripe Tomato
  • 1/2 tsp Salt (Adjust to Taste)
  • A pinch of asafoetida
  • 1/4 tsp mustard
  • 1/4 tsp jeera (cumin seeds)
  • 2 tbsp chopped coriander leaves
  • 1 tsp ghee
  1. Cut the tomato into half and microwave it on high for 2 min or till it is completely cooked. Cool it and squeeze it with your hand to extract only the juice after discarding the skin.
  2. Heat water in a vessel and add the rasam powder, tamarind paste, salt and the tomato juice and bring it to a boil.
  3. Taste and adjust for salt/ spice/ sourness.
  4. Heat ghee in a small pan and add the mustard. When it crackles add the jeera and when that crackles add the asofetida and pour it into the rasam.
  5. garnish it with the coriander leaves and serve hot.
Suggestions/ Notes
  1. If you are using Tamarind, then add it to the tomato with 2 tbsp water and microwave it as in step 1. It will then be easy to extract the tamarind juice.
  2. If you would like to add the cooked Toor Dal or the Dal water, add it after step 2 and simmer for 2 min and proceed with step 3.
  3. You have to cover the Rasam immediately after adding the seasonings and the coriander leaves to trap the nice aroma.

No comments:

Post a Comment

Curries for Indian Flatbreads

Paneer Butter Masala
Methi Malai Mutter
Channa Masala