A common part of South Indian meals, a very fluid curry to have with rice. Many prefer drinking rasam as it is. So says it has medicinal value, and recommended for fever and other common illness.

Saneef H Ansari


  1. 3 Coriander Seeds
  2. 3 Chana Dal
  3. 3 Chilly Red Powder
  4. 1 Pepper
  5. 2 Dal Tood
  6. 1 Tomatos (Chopped)
  7. ½ Mustard Seeds
  8. 5 Curry Leaves
  9. Asafoetida
  10. ½ Tamarind Extract
  11. Coriander Leaves (Chopped)
  12. Oil
  13. Salt


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    If you readymade rasam mix, you can skip steps 1 & 2

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    Dry roast the coriander seeds, chana, dal and pepper till you get a good aroma. Then reduce the heat and add Chilly powder. Mix it thoroughly.

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    Take out the mixture. You can store mixture in an airtight container. This is your own rasam mix.

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    Cook the Toor Dal in a pressure cooker with about 3 cups of water. Then mash it well. Add tomato to it and bring to boil

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    Add tamarind, salt and cook till the tomatoes are cooked. Add one and half teaspoons of rasam mix we prepared earlier.

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    Add coriander leaves and remove from heat.

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    Saute mustard seeds in a little oil also add curry leaves and asafetida. Add this seasoning to rasam.

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    Thats it. have it hot!

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