Feb 262012

Rasam in South Indian cusine is generally not very spicy but this Rasam is the spicy version. The goodness of pepper corns and aroma of a special paste makes this Rasam a divine taste for spicy lovers. This is one of the Rasams that doesn’t use any pre-made powders and because the ingredients are freshly grounded the taste is unexplainable. I love this Rasam especially on cold winter days. They can be served as a soup also.


Tomato –2 medium ripe ones

Tamarind –lemon size

Water –2 to 3 cups

Mustard seeds –1 Tbsp

Ghee –1 Tbsp

Channa Dal –1 1/2 Tbsp

Dhania (Coriander seeds) –1 Tbsp

Pepper corns –4 to 5 (can be increased for fire hot)

Red Chillies –2 (1 for the paste and 1 for seasoning)

Coconut(shredded) –1 Tbsp

Toor Dal –3/8 cup (cooked)

Curry leaves –few

Coriander leaves –2 Tbsp

Salt –to taste


1. Take tamarind pulp out of 2 cups of water. Keep aside.

2. Fry red chillies, channa dal, dhania, and pepper corns till reddish brown. Fry shredded coconut and grind in to a smooth paste with other fried ingredients.

3. In a vessel/kadai add the tamarind pulp, finely cubed tomatoes, and salt. Let it boil for about 15 mins in medium flame.

4. Cook the toor dal in pressure cooker. Now add the ground paste and cooked dal. Add 1 cup of water and let it boil for a minute.

5. In a small kadai, add oil, add mustard seeds and let it splutter. Add red chillies and let it brown. Add this seasoning in to the rasam. Garnish with pinched curry leaves, coriander leaves, and pinch of asafetida.

IMG 0332

IMG 0322

Grind red chillies, channa dal, dhania, pepper corns and coconut in to smooth paste.

IMG 0331

Boil tomatoes,tamarind pulp. Add ground paste, cooked dal and season.



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