1 October 2011

Rasam - Easy-Breez Recipe

I love rasam for it's simplicity with a burst of great flavors in the mouth. Each family has their own unique ways of preparing it....where you are from also define what goes into the making of this beautifully savory dish.

And so my family also has quite a few ways of making it. Today's recipe is one that is quick and easy to make and yet deeply satisfying. Pair it with deep fried fish and you cannot refrain yourself from going for 2nd and 3rd servings....

Tomatoes - 4 medium sized, chopped into four each
Onion - 1 medium sized, diced
Veg Oil - 2 Tbsp
Garlic - 5 Pods
Red Chilli Powder - 2 Tsp
Rasam Powder - 2 Tsp 
Tamarind Pulp - 1/3 Cup
Gur Chini/ Molasses - 1/2 Tbsp or a little more
Water - 11/2 Cups
Haldi Powder - 1/4 Tsp
Salt - as per taste

For Tempering:
Ghee - 1 Tbsp
Curry Patta/ Curry Leaf - 1 Stem
Dry Red Chillies - 5
Garlic - 4 Pods
Rai/Mustard Seed - 1 Tsp

Heat oil in a pot, once hot, flatten the garlic pods and toss it into the hot oil and saute till lightly brown and aromatic
Add the onions and fry till lightly brown, then squeeze the diced tomatoes and put it into the pot
Add all the other ingredients
Bring it to boil and cook it in medium-low flame till the tomatoes are cooked and the flavor is to your liking
Once its cooked, bring flame down to simmer and pour in the tempered ingredients

Heat ghee till hot, put in rai and let it start crackling
Flatten the garlic and put it in and saute till lightly brown
Now add the red chilli and curry patta
Let the chillies be slightly burnt
Put off flame and pour it over the rasam.

Like mentioned...fry some fish as a side dish and you have one complete and truly lovely South Indian meal.


  1. Comfy n hearty it looks ~ flavorful rasam!

  2. Thanks aipi :)waiting for a good day to make some of your lovely cup cakes ;)


Thank you for stopping by. Delighted to be sharing some l-o-v-e from my kitchen with you. If you sample any of my cooking, do come back and let me know. Cheers!