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Rasam recipe: A traditional South Indian appetiser

An authentic South Indian meal is complete if you don’t savour a bowl of rasam with it

Deepa Gupta | New Delhi |

Rasam is a traditional South Indian recipe. It is a flavourful appetiser drink that is served before the main course. It is a hot ‘n’ sour and spicy soup type dish that looks and tastes yummy and delicious. Preparing rasam at home is very easy and requires only few basic ingredients.

Here is a quick recipe:

Serves: 5

Preparation time: 15 minutes

Cooking time: 20 minutes


Tomatoes: 5

Imli (tamarind) pulp: 2 tbsp

Oil: 1 tbsp

Rasam powder: 2 tbsp

Rai (mustard seeds): 1 tsp

Curry leaves: 10

Water: 5 cups

Salt to taste


Give a boil to tomatoes in an open pan.

Remove the skin and grind them to fine puree. Sieve to separate the seeds and keep aside.

Soak imli for two hours in hot water. Sieve it to separate the pulp and the seeds. Keep the imli pulp aside.

Heat oil in a frying pan.

Add rai. When it starts to crackle, add curry leaves.

Pour imli pulp and tomato puree in it.

Add salt and rasam powder and give a boil on high flame stirring occasionally.

Simmer on low flame for 15 to 20 minutes.

Turn off flame.

Serve hot garnished with coriander leaves.

Use coriander leaves having fine stems to garnish rasam. Stems give a wonderful flavour to the dish making it more delectable. You need rasam powder for authentic taste. But if you can’t find it in the stores, use sambhar masala powder instead. Enjoy!