Wednesday, 7 September 2011


Recently we went to Lord Subramanya temple in london. They served tasty rasam as part of the meal. Couple of friends i met there has been asking how to make that style of rasam and i'm happy to post this recipe for them.

South Indian meal is not complete without rasam.Usually served after sambar. It's used for digestion as its main ingredients are cummin seeds, pepper corns and garlic.

Tamarind extract(diluted) - 1 cup
Mustard seeds - 1/2 tsp
Urad dhal - 1/4 tsp
Asafoetida powder- 1 pinch
Cummin seeds - 1 tsp
Peppercorns - 1 tsp
Green chillies - 2
Ghee - 1 tsp
Turmeric powder - 1/4 tsp
Tomatoes - 2
Salt - 1/3 tsp
Garlic - 2 cloves (crushed)
Curry leaves - 2 strands
Chopped Coriander


Coarsely grind cummin seeds and peppercorns .

Making Rasam:

In a kadai heat 1 tsp of ghee and do the seasoning by adding urad dhal mustard seeds and asafoetida. Fry the chopped garlic and add the remaining ingredients except tomatoes and coriander. Finally chop the tomatoes and sqeeze with hands(should not grind as it would taste like tomato rasam) , add the ground cummin seeds and peppercorns boil for 10 mins. Garnish with coriander and the rasam is ready to serve.

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