Friday, 26 February 2016


This is an authentic herbal soup or rasam
of kongu people during winter and rainy seasons. It treats cold and cough very well.

Ler us know how to prepare this cold special soup/rasam.


Thuthuvalai leaves 20 (thorns removed)
Coriander seeds two spoons
Cumin seeds two spoons
pepper seeds two spoons
Garlic pulses two or three
Horse gram two spoons
Asafoetida one pinch
Turmeric one spoon
Long pepper one spoon
Sesame oil one spoon
Red chilies split one or two ( choice)
Curry leaves half cup
Crushed shallots four
Cilantro leaves chopped one cup
Salt required
Tamarind extract three cups


Dry roast corianderseeds, cumin seeds, pepper, horse gram, long peppper in a pan for two minutes and set aside to cool.

Soak tamarind in three cups of water for half an hour and strain.

Remove the little thorns from the leaves
and wash them and saute for a while in a half spoon of gingelly oil.

Keep aside.

Grind the seeds into a coarse powder.

Add thutthuvalai leaves and little waterm

Grind them again for a minute.

Heat the dry pan with one spoon of sesame oil.

Add mustard seeds to splutter.

Followed by curry leaves, crushed shallots and red chillies.

Add turmeric and tamarind extract.

Add Salt required

Allow to boil.

Finally transfer the ground ingredients.

Mix well and let the rasam get boiled.

Finally enrich with  finely chopped coriander leaves and grated garlic pods.

Thuthuvalai Rasam is perfectly made and ready to intake.

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