Rasam is more like soup. It is very thin in consistency, and has tamarind as its base along with tomato and other spices. It goes well with rice, but can very well stand on its own!


Water that was used to boil the dal for the sambar €“ 1 ½ litres
Tamarind extract €“ 15 ml
Water €“ 15 ml
Turmeric powder €“ 1 tsp
Chilli powder €“ 1 ½ tsp
Asafoetida €“ 5 g
Jaggery €“ a little
Cumin seeds €“ ½ tsp
Fenugreek seeds €“ ¼ tsp
Tomatoes (chopped) €“ 50 g
Curry leaves €“ a few
Salt €“ to taste
Sambar masala paste (refer sambar recipe, Vinayaka Cateres) €“ 2 tbsp
Coriander leaves (chopped) €“ 25 g
Coconut oil €“ 1 tbsp
Mustard seeds €“ ½ tsp
Dry red chillies €“ 4
Curry leaves €“ 2 sprigs


Add water to the tamarind and then add the turmeric powder, chilli powder, asafoetida, jaggery, cumin seeds, fenugreek seeds, chopped tomatoes, curry leaves and salt.
Boil it well till the liquid content reduces and it thickens.
To this, add the dal water kept aside earlier when preparing the sambar, and also add the chopped tomatoes.
Add the sambar masala paste and when it bubbles well, add the chopped coriander leaves.
Heat coconut oil, add the mustard seeds, dry red chillies, and curry leaves.
Fry well, add it to the pan contents and mix well.
If required, roast a little pepper, coriander, cumin seeds and curry leaves. Powder it well and add one small spoon of it into the rasam for extra flavor.

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