Thursday, August 10, 2017

Posted by Mala at 12:30:00 AM No comments
This rasam is mostly made for "Srardhams" at homes..because, normally we do not like to use sambar powder or rasam powder...prefer to make things fresh and use...and also, after a wedding or a heavy meal, when you want something to aid easy digestion, this rasam is very apt, just like Pepper rasam and Jeera rasam..of course, there are various rasams....Lemon rasam,,  Kandanthippili rasam
Tomato/soupy rasam, Lemon mysore rasam, Paruppu urundai rasam, Drumstick rasam,
Paruppu rasam, Goddu rasam, Pineapple rasam,  and Veppampoo rasam
For any unknown terms, Please check my Glossary

Tomatoes - 2, chopped
Green chillies - 2, slit
Hing/asafoetida powder - 1/4 tsp

Salt to taste

Roast in 1/2 tsp ghee and powder
Split moong dhal - 2 tsps
Pepper - 1 tsp
Jeera - 1 tsp
Red chillies - 2
Curry leaves - a few
Fresh grated coconut (to be added after switching off)

To Season
Ghee - 1 tsp
Mustard seeds - 1 tsp

For garnishing
Coriander leaves / cilantro - a small heap, chopped

Recipe Cuisine: South Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 2-3

Chopped tomatoes and slit green chillies put in a vessel

 Enough water added to bring it to half the level of the vessel, and  salt to taste added

Hing/asafoetida powder also added

Above mentioned ingredients roasted in some ghee

roasting done. switch off

Now, add curry leaves and grated coconut


Add a cup of water to the powder and mix well

By now, the rasam has reduced well

   Add the water plus powder to the brim of the vessel. The vessel by itself, holds roughly 4-5 cups of rasam.

Mustard seeds allowed to splutter in ghee

Rasam has become frothy, take care not to let boil. Switch off now.

Add the seasonings

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