Wednesday, 8 August 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 heat.
Set aside to cool down.
Meanwhile, we assemble every ingredient on the table.
Take the tamarind extract.
Grate the garlic pulses
Dice the Tomato.
Chop the coriander greens
Now Remove the lid and transfer the mashy dal contents to the mixing bowl.
Add cumin, Pepper and Ajwain Powders
Mix well to infuse all the flavours into the Dal mixture.
Now, heat the wok with Oil on medium heat.
Add mustard seeds to crackle
Once they start to crackle, add red chilly and curry leaves.
Reduce the flame to low.
Sprinkle asafoetida.
Add tamarind extract and tomato dices.
Allow boiling until the tomato cooked mashy.
Add salt and jaggery powder.
Transfer the dal contents.
Then Garlic grates
Coriander greens.
There are two conditions that are to be adhered to while making Rasam. One is the tempering and the other is observing when to remove the rasam from the flame. Do bear it in mind that we have to turn off the heat when the rasam starts to frothing. and about to start boiling. This will lock the perfect flavour and nice aroma.
Turn off the heat when rasam starts to boil with froth all over the sides of the wok.
Heat a tempering pan with ghee.
Add Whole Ajwain seeds to fry.
Once they start frying, remove from the flame and transfer the contents to RAsam.
Rinse with little rasam and transfer to the Rasam again.

Now the Vibrant Ajwain Seeds Rasam is ready to enjoy!
Have it as a soup or have it with hot steamed rice. Both are very delicious. Good for weight loss. Rasam is loaded with health properties. Good for acidity. Treats indigestion issues well and keep the entire digestive system at bay.

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