Monday, February 8, 2016

Posted by Mala at 1:00:00 AM 1 comment
I think, the actual name must be "Kottu Rasam"..."Seasoned Rasam", which in Tamil is "தாளித்துக்கொட்டிய ரசம் ". Everybody gradually must have started pronouncing it as Goddu Rasam, and I also do the same. This is a very flavourful rasam, very simple one, and is a very good remedy for indigestion and other stomach disorders, cold, cough, throat ache etc.

You may be interested in the other varieties of Rasams:
1. Lemon Rasam
2. Jeera rasam
3. Kandanthippili Rasam
4. Tomato Rasam
5. Lemon Mysore Rasam
6. Paruppu Urundai Rasam
7. Drumstick Rasam
8. Paruppu Rasam


To be roasted to golden colour in 1/2 tsp ghee are as follows:
Tur dhal - 1 1/2 tsps
Red chillies - 4
Pepper - 1/2 tsp
Jeera - 3/4 tsp
Coriander seeds - 2 tsps
Solid hing - 1 or hing powder - 1/2 tsp

Other ingredients
Water - 5 cups
Tamarind paste - 1 tsp
Sambar powder - 1 tsp
Salt to taste
Turmeric powder - 1/2 tsp
Curry leaves - handful
Coriander / cilantro leaves for garnishing

For seasoning
Ghee - 1 tsp
Mustard seeds - 1 tsp

Recipe Cuisine: South Indian; Category: Lunch/soup
Prep time: 5 mts; Cooking time: 15 mts;

Serves 4

In 3 cups water, add tamarind paste, turmeric powder, sambar powder and salt to taste.

Add curry leaves too

In a pan, add 1 tsp ghee...and....

roast the above mentioned ingredients

and drop them into the vessel, wherein you have added things to the tamarind water.

Allow this to boil and reduce to half, till the tamarind paste loses its raw smell and all the seasoned ingredients infuse their aroma and goodness into the rasam

Now add the 2 cups water kept aside. Lower the flames.

Garnish with coriander leaves

Now it's time for seasoning. Add 1 tsp ghee, and add mustard seeds. After they splutter, add ....

to the rasam..which has become frothy by now. Switch off.

Serve as a soup before food, or serve with hot steaming rice, white or brown .....according to your choice, with any dry curry.

This post first appeared in

* You can first roast all the ingredients in the same pan in which you are making rasam too. I normally do not prefer to do that, since at times, the vessel gets heated and  becomes brown. So, I prefer to roast in a separate pan and add.
*In the olden days, elders used to make rasam in heavy aluminium vessel,  that was okay for roasting it. Nowadays, there are controversial opinions as to whether food can be cooked in aluminium or not.....,  so, I prefer to avoid it, and hence make in stainless steel heavy bottomed vessels, which , in no time, become brownish and tarnished.........when you try to roast.

Please post your comments! Thanks in advance.



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