How to make Rasam – South Indian Style

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Moving along… Dear God, they’ll be killed on our doorstep! And there’s no trash pickup until January 3rd. Then we’ll go with that data file! It doesn’t look so shiny to me. One hundred dollars. I decline the title of Iron Cook and accept the lesser title of Zinc Saucier, which I just made up. Uhh… also, comes with double prize money.

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Tamarine about 4cm

2 tomatoes

Hing pinch of it.

Mustard seed 1 tsp

Cumin seeds 1 tsp

Garlic cloves 6

Green chilies 2

Dry chilies 2

Curry leaves

Rasam powder 1tsp



Soak tamarine in 1 cup of hot water for 5 minutes. Mesh and strain all the tamarine juice.

Mesh tomatoes in the tamarine juice. Add 1 cup water to the mixture.

Crush garlic with few curry leaves and then add 1 tsp black pepper seeds, 1 tsp cumin seeds and make a coarse paste.

Heat 1 tbsp oil, fry mustard seeds. Once mustard seeds pop up add curry leaves, green chilies, dry chilies and saute for one minute.

Add the garlic paste, pinch of Hing and saute for one minute on medium flame

Put the flame high and add the tamarine mixture. It should make the sizzling sound when u add the mixture to the frying pan.

Add rasam powder and let it boil for 2 minutes.

Turn off the stove and garnish with coriander leaves.

Serve hot with rice.

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