Rasam (Peppery South Indian Appetizer)

  • on February 8, 2021
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  • Tamarind (medium gooseberry size)
  • 1 Large Ripe Tomato (diced into 4)
  • 2 tablespoons Rasam Powder
  • 1/2 teaspoon Black Pepper Powder
  • 1/2 teaspoon Cumin Seeds (Jeera)
  • 1/2 teaspoon Rai / Mustard seeds
  • 4 Pips Garlic (crush it whole)
  • 1 Medium Size Onion (julliened)
  • 2 Dry red chillies (cut in halves)
  • 1/4 teaspoon Methi seeds
  • Pinch of Hing / Asafoetida
  • Coriander leaves (to garnish)


  1. Heat a pot with cooking oil. Put in some curry leaves with Mustard seeds, cumin seeds, methi seeds, dry red chilli. Saute on low heat.
  2. Add in onion n garlic and stir. Water can be added now.
  3. Add in tomato, rasam powder, salt, pepper and hing.
  4. Add in tamarind juice and 1 cup water and allow it to boil.
  5. Add in coriander leaves and off the heat.
  6. Serve hot with rice, meat and veg dishes.



Article Categories:
Popular · Rasam · Vegetables

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