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Rasam is a spicy South Indian dish served with rice. It consist of spices like coriander, cumin , pepper powder and tamarind giving it a lovely tangy flavour too.


150 gms Moong dal

Boil and cook the moong dal ,adding turmeric powder and salt to taste . Once done whisk the cooked dal


250 gms tomatoes finely chopped

( Approximately 3 big tomatoes)

Few curry leaves

2 Red kashmiri chillies

1/4 cup finely chopped coriander leaves

8 Madras onions

4 cloves of garlic finely chopped

1 inch ginger finely chopped

1/4 tsp mustard seeds

1/2 cup tamarind water ( Soak a small ball of tamarind in hot water for half an hour , remove pulp and use)

Spice powder

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp pepper corn

Dry roast the above spices

Grind to powder along with 2 tsp chilli powder and 1/4 tsp Asafoetida/ hing


Mash the finely chopped garlic and ginger and keep aside .Add oil , once hot add mustard seeds, curry leaves, red kashmiri chillies , and Madras onions/ shallots. Saute lightly .

Add the coarsely mashed ginger garlic and saute lightly. Add the finely chopped tomatoes and some amount of salt.

Once the tomatoes are soft add the spice powder and mix well. Add 1 cup water and cook for 1/2 a minute. Add the cooked moong dal and 1 cup tamarind water.

Allow to cook. Add salt to taste and 3 cups of water. Cook for a minute. Lastly add finely chopped coriander leaves and salt only if required.

For the Rice


2 1/2 cup basmati rice

Wash, Soaked for half an hour , then drain

Cook the rice and keep aside

Few cashew nuts

Few curry leaves

Salt to taste


Add Ghee/ clarified butter, add cashew nuts, curry leaves, saute lightly. Add the cooked rice , salt to taste and mix well.

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