Sunday, March 2, 2008


Rasam is a kind of a light soup which can be taken in the form of an appetizer or taken with rice as the main dish. There are many different kinds of Rasam- Tomato Rasam, Lemon Rasam, Pepper Rasam etc. The recipe below is for the basic Rasam.

Cumin - 2 tsp
Peppercorn- 1/2 to 3/4 tsp
Garlic- 3 pods; crushed
Mustard seeds- 1/2 tsp
Black gram - 1 tsp
Tomato- 2 medium chopped
Tamarind Paste- 3/4 tsp
Butter and oil- 2 tbsp
Turmeric - 1/4 tsp
Cilantro (coriander) powder - 1/2 tsp
Asafoetida- 1/4 tsp
Salt- To taste
Curry Leaves- 2 tbsp chopped; optional
Cilantro- 2 tbsp chopped
Water: 4 cups


1. Grind the peppercorn and cumin into a coarse powder. Coffee grinders are a good tool for grinding them.

2. Add the tamarind paste to the water in a bowl and stir well. Add in turmeric, the peppercorn cumin powder from step 1; salt; cilantro powder, chopped tomatoes and stir well.

3. Heat a pan, add oil/butter, add in the mustard seeds on medium heat. After the mustard seeds splutter, add the black gram, asafoetida and curry leaves. After a few seconds, add in garlic, water with the tamarind paste, salt etc from step 2. Bring this to a boil and then turn off the heat. Season with cilantro leaves. Serve hot as an appetizer or serve it with rice for the main dish.

As an additional option, you can also add 1/2 cup of lentil broth in step 3 if available. You can make this mild by reducing the amount of peppercorn.

1 comment:

Anonymous said...

simple and easy to do recipe. Thanks for sharing!