RASAM ( Soup rasam)

When my daughter was pregnant, I would constantly ask her what she would like to eat, to satisfy her cravings. Tadaa! The answer would be Rasam! Among all the multitude of culinary dishes that i was giving her as an option, she had to choose the humble Rasam. Well there are different types of Rasam, that members of my household demand. One prefers the pureed form and the other, the mashed form. Either ways, Rasam is an integral part of my family. My father in law used to enjoy his tiny cup of spicy Rasam, as an accompaniment to the main course and my son continuous to follow that tradition. A lovely culmination of South Indian spices and tomatoes, rasam entails a satisfaction that is beyond words and mere statements. The perfect rasam has no ingredients other than the regular one; but when done with love, the magic of this simple recipe is glorious…something that is experienced.

Folks, here is the recipe and the method of preparation. Well, Pizza Hut or MCd might have come out with a new menu. Prepare some rasam, rice and potato fry. Serve it hot with some papadams.

In my experience and assurance, your kids will come wagging with their mouths open for this all-time favorite dish.


Tomato—                       4

Coriander leaves—      2 tbsp

Ginger—                       ½ inch

Tamarind—                 small marble size

Turmeric powder—    ½ tsp

Asafoetida—                  ½ tsp

Sugar—                        ½ tsp

Rasam powder—       1 ½ tsp

Mustard seeds—       ½ tsp

Cumin seeds—      ½ tsp

Ghee—                      1 tbsp

Salt—                        1 tsp.


Wash tomatoes and coriander leaves. Grind together 3 tomatoes, coriander leaves, ginger and tamarind together. In a deep vessel cut the remaining tomato into small pieces. Pour in the grounded pulp over the tomatoes, add a glass of water. Place the vessel over the heat. Now add turmeric, salt, asafoetida, sugar and rasam powder, to the pulp, give it a stir. Allow it to boil for 5 minutes on medium heat. Now add one glass of water and bring it to boil, when forth forms on the top but of the heat. Heat ghee in a pan, add mustard seeds, when they splutter add the cumin seed and curry leaves, when you get a nice aroma pour this over the rasam. Enjoy this tasty rasam.


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