Thursday, August 14, 2008

How to make Rasam? (South Indian Soup)

I don't want to miss even the simplest South Indian recipe. So I added this recipe also ...


  • Tamarind-1 small lemon size
  • Tomato -1 large size
  • Coriander leaves(cut pieces)-3 tablespoons
  • Cumin seeds (jeera)-1 teaspoon
  • Black Pepper(milagu)-1 teaspoon
  • Curry leaves-2 tablespoon
  • Garlic-3,4
  • Red Chilli-2
  • Turmeric powder-1/4teaspoon
  • Coriander powder-1/2 teaspoon
  • Asafoetida- a pinch
  • lemon juice (if desired)-4 or 5 drops
  • Water-400-500 ml according to taste
  • Oil -1/2 tablespoon for seasoning
  • Salt

For seasoning:
Mustard,Cumin seeds, Fenugreek, Curry leaves.


  • Soak the tamarind in hot water and take juice from it after sometime.
  • Grind red chillies, Cumin seeds, Pepper, 1 spoon Curry leaves, 2 spoons of Coriander leaves, Garlic into coarse paste.(Don't make into fine paste)
  • Crush the tomatoes in tamarind juice and add the coarse paste.
  • (Don't use cut tomato pieces)
  • Add turmeric powder, Coriander powder, water and required amount of salt to the mixture.
  • Heat oil in a pan and add all the seasoning items one by one. (as said before in previous blogs) and Asafoetida powder.
  • Finally add the rasam to the pan.
  • When it starts to boil, just take it out of the flame.
  • Do not allow it to boil for longer time, as it will alter the taste.
  • Add few drops of lemon juice if desired and garnish with coriander leaves.
  • Can be used as soup or along with plain rice.

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