Tuesday, June 26, 2012

South Indian "Rasam"

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I almost always have Rasam in the fridge, for many reasons-- This is the Indian dish that my son loves the most. He likes it best with slightly smashed white rice, drizzled with a tsp of Ghee and plenty of Rasam, topped with scrambled eggs.. I love to drink it on rainy days and when my tummy needs helps with digestion. Or when I am sick and my taste buds yearns for a little tang. Rasam has it all. Seasoning it with  "Sun-dried Seasoning ball" (Picture posted with a little history here) takes the taste and smell to a whole new level. Now, that is my kind of rasam (and my family's too)!
  • 1/4 to 1/3 Cup Mashed Split-Pigeon Peas/Tuvar Dhal
  • Marble-sized Tamarind -> 1-1/2 Cups Tamarind Extract
  • 4-1/2 Cups Water
  • 1-1/2 Tbsp MTR Rasam Powder
  • 2 Campari Tomatoes
  • 4-5 Garlic Cloves with Skin
  • 1 Tbsp Cumin Seeds
  • 1 Tsp Peppercorns
  • 1 Stalk Curry Leaves
  • 2-3 Green Chilies, poked at several place
  • Several Stalk Coriander Leaves
For Seasoning/Tempering:
  • 3 Dry Red Chilies
  • 1 Tbsp Crushed pieces from the Seasoning Ball "Vadagam"
  • Few pinches of Asafoetida ( I use LG brand powder)
  • 1-1/2 Tbsp Oil
  • Prick the tomatoes in several places. Microwave the tamarind, tomatoes in a cup of water for about 2 minutes. This softens the tamarind to facilitate easy extract of juice/pulp from it.
  • Crush the softened tomatoes and add it to a deep sauce pan. Roughly smash garlic cloves with skin, peppercorns, cumin seeds in a mortar and pestle.Add it to the sauce pan.
  • Follow-up with the smashed dhal, tamarind juice, turmeric powder, MTR rasam powder, curry leaves and green chilies.
  • Add salt and check for taste. Stir well to incorporate. Place it on the stove and bring to a boil.
  • Meanwhile, keep the asofoetida, red chili and few pieces of the seasoning ball. Clean and chop the cilantro.
  • Once the mixture boils and bubbles which takes about 10 minutes or so, reduce the flame and let it cook for 2-3 more minutes.
  • In a small shallow pan, temper the ingredients under "tempering" and pour it over the bubbling mixture in the saucepan.
  • Add the finely chopped Cilantro.

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  1. Delicious and comforting rasam.
    Rice, ghee, rasam and scrambled egg.. That is my favorite combo.. '

    Divya's Culinary Journey
    Showcase- FUN IN THE SUN

  2. Ah those coriander springs really stands out..nothing like a hearty rasam!

  3. Rasam is always one of my favourite...Clicks are super...

  4. Rasam with ghee is the tastiest dish and its my fav too.Nice clicks :)

  5. Wat a super comforting food, rasam with ghee is my fav too,eventhough i do rarely.

  6. Oh wow, i can get the aroma here!!!! We too Love rasam, Hot Hot Rasam and some appalam!!!!

  7. rasam with instant powders are my fav...i often make with store bought powders only...looks inviting!!

  8. Love rasams, and I can have it any time of the day. Your rasam looks so delicious. Nicely done.

  9. Rasam is soo much an integral part of home.. I liked the pic that shows the simmering broth :) :) just too tempting !

    Sizzling Tastebuds
    Event : Healthy Diet - Sandwiches

  10. Mmmm....looks so good. I can imagine how nice it smells! Nice job in the microwave.

  11. Mmmm....looks so good. I can imagine how nice it smells! Nice job in the microwave.


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