Showing posts from August 8, 2018


The traditional version of Rasam! This rasam has a distinct flavour and delicious to eat with hot steamed rice or drink as a soup. An Array of spices infuse together to form a unique aroma. 

Cooking Time 30 minutes
Yield four servings

How to make this hot spicy Rasam?


Pressure-cooked Toor Dal or Masoor Dal 50 gms with 300 ml water+1/2 tsp Turmeric Powder+ 8-10 drops of Castor Oil up to 3 whistles on medium heat.
Roasted Cumin Powder 1/2 Tsp
Coarsely ground Pepper Powder 1/2 Tsp
Ajwain Seeds Powder 1/2 Tsp
Asafoetida one Pinch
Jaggery Powder optional 1/2 Tsp
Rock Salt 1/2 Tsp
Curry Leaves 15 pcs
Fresh Coriander Greens a fistful to be chopped
Mustard seeds 1/2 Tsp
Sesame Oil 1 Tbsp
Whole Ajwain seeds 1 Tsp
Cow ghee 1 Tsp
Garlic pulses 3 to be grated
Red Tomato 1 to be finely diced
Tamarind one small lemon sized to be soaked in 5o ml water
for 15 minutes
Dry Red chilly 1 pc


Pressure cook the dal with 300 ml water+Turmeric powder 1/2 Tsp+Castor Oil 8-10 drops up to 3 whistles on medium he…