Rasam by Roopa Padmanabhan

Rasam powder is normally ground and kept for 2 weeks or so. Rasam tastes better with fresh masala.

Ready – made masala is available in the market.


  1. Toor Dal – 1/2 Cup, cooked
  2. Tamarind Juice – 1 Cup
  3. Tomato Puree – 1 Cup
  4. Rasam Powder – 3 Teaspoons
  5. Heeng – ¼ Teaspoon
  6. Mustard and Jeera – 1 Teaspoon
  7. Salt – To taste
  8. Desi Ghee – 1 Teaspoon
  9. Karipattha – 5 leaves
  10. Hari Dhania – 1 Tablespoon, chopped

Rasam Powder

  1. Toor Dal – 2 Tablespoons
  2. Dhania Seeds (Whole) – 4 Tablespoons
  3. Kali Mirch – 1 Tablespoon
  4. Jeera Seeds – 3/4 Tablespoon
  5. Mustard Seeds – a pinch

Dry roast all the ingredients together and grind coarsely.


Mix the tomato puree, tamarind juice, salt, heeng, rasam powder and boil till the raw smell goes.

Add cooked dal with 1 cup of water and boil for 2-3 minutes.

To temper, heat a spoon of desi ghee. Add the jeera and mustard seedsthen quickly mix in the rasam.

Add the karipattha and chopped dhania.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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