February 13, 2017


Tamarind - lemon sized 
Water - 4 cups
Salt to taste
Jaggery- small piece

Spice powder:
Red chillies -2
Pepper -1/2 tsp
Cumin seeds - 1 1/2 tsp
Arhar dal - 1 tbsp

For seasoning:
Ghee - 1/2 tsp
Asafoetida- pinch
Mustard seeds - 1/4 tsp
Curry leaves
coriander leaves


  • Soak the tamarind and extract juice from it.
  • Dilute tamarind juice with water.
  • Add salt and jaggery and boil for 5 minutes.
  • Dry roast spice ingredients and ground it to powder.
  • Add powder to the rasam and bring to boil.
  • Heat the ghee and all seasoning ingredients and allow them to fry.
  • Pour this over rasam.
  • Garnish with coriander leaves.

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