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Friday, May 1, 2009

Rasam without Rasam Powder


  1. Tamarind (ping-pong ball size)
  2. Chopped tomatoes (1 cup)
  3. Pepper corns (1/4 tsp)
  4. Corriander seeds (1/4 tsp)
  5. Red chillies (2 nos)
  6. Cumin seeds (2 tsp)
  7. Garlic ( 3 cloves)
  8. Methi seeds ( less than 1/4 tsp)
  9. 1/4 tsp of mustard seeds, urad dal, cumin and curry leaves
  10. Asafoetida
  11. Corriander leaves for garnish
  12. Salt to taste.


  1. In a saucepan, add a tsp of oil, mustard seeds, urad dal, cumin seeds, asafoetida and curry leaves.
  2. Add the tamarind water to it, allow it to boil.Meanwhile, grind the chopped tomatoes, garlic, pepper, cumin seeds, methi,red chillies.
  3. As soon as the tamarind water boils, add the ground mixture , a cup of water, and allow it to boil.Look for the consistency and sourness.If it's more add more water.
  4. Garnish with corriander and turnoff the stove.


Serves a family of 4.

Rasam Powder

  1. Corriander seeds (2 tbsps)
  2. Black Peppercorns (1tbsp)
  3. Red Chillies (2 tbsp)
  4. Toor dal (1 tbsp)
  5. Cumin seeds (3 tbsps)
  6. Methi seeds (1/4 tbsp)


  1. In a non-stick pan add the ingredients according to the above order.Fry it in the low flame.
  2. All the ingredients should loose its moisture.
  3. Cool and grind them.
  4. Store it in an air-tight container.


After using the powder, you can add or reduce the chillies in it.