Posts Tagged ‘Rasam’


This is a most commonly used side dish for the second helping of rice. It has a thin soup-like texture, and is soury and spicy in its taste. Many varieties of rasam can be prepared. Given below is a simple variety.


tur dal-1/2 cup,

tamarind-1 avla size,

tomatoes-3 nos,

rasam powder-2tsps,(Click on TAG ‘Curry Powders’ for details on preparation)

turmeric powder-1/2tsp,

mustard seeds-1tsp,


salt to taste,

hing powder-1/4tsp,

corriander leaves-1/4 cup(chopped) and

curry leaves.


Soak tamarind in half cup of water for 10mts. Remove pulp.

Cook tur dal to a soft texture and mash it.

Mix the tamarind pulp, rasam powder, turmeric powder, hing powder and the salt in 2 cups of water.

Clean and cut the tomatoes into small pieces and add to the above mix.  

Boil the contents and then continue cooking on a low flame till the tomatoes become soft.

Add the cooked dal and sufficient water to get a thin consistency for the rasam and boil it for a minute.

Remove from the flame and do phannu(season) with mustard seeds and curry leaves in ghee.

Add the corriander leaves and close it with a lid.

Rasam is ready.

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Apart from  Thoy,  saru   also goes well with rice . It  is spicy and it has a very good flavour of  pepper and various other spices. Try out and see.

Variation 1:


3 cups of water of cooked horsegram (kulit)

For masala:

1 tsp toor dal
2 tsp dhania seeds (Coriander seeds)
2 red chillies
a small piece of hing (asafoetida)
1 tsp jeera (cummin seeds)
1/2 tsp Methi seeds (fenugreek)
small amla sized tamarind
curry leaves
2 tsp coconut scraping
1/4 tsp mustard seeds
1/4 tsp pepper


Soak tamarind in the horsegram water.

Fry the masala items in little oil and grind to a smooth paste. Add to the ready water and boil for 5 minutes. Add salt. Give tadka  ( seasoning) with mustard seeds and curry leaves.

Variation 2:


1/4 cup toor dal
little tamarind
1 red chilly
small piece hing
1 tsp jeera
1tsp dhania
1tsp pepper
1/4tsp methi
1/4 tsp mustard seeds
Curry leaves


Cook dal. Fry the masala items in oil. Grind finely. Soak tamarind in water. Add the masala and boil well. Add the dal.  Season with mustard seeds and curry leaves.

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