Saturday, December 6, 2014


Rasam’s are made to admire winter. Spice and herbs used in making of this dish helps fight cold and sore throat. Black pepper and cumin are predominant in this recipe, adds flavor and keeps the warmth. This is not only served during winters but also in most of the occasions in South Asia followed by sambar. This can be savored as plain soup or serve hot with steamed rice.
                         It is sour, spicy and soothing. When you have Lentils / vegetables stock in hand use it in place of water to make it more nutritious. If you want thick consistency add 2 tbsp lentils with tomatoes to boil then blend them together.


2 tbsp oil
½ tsp black mustard
3 large tomatoes
4 garlic cloves, crushed
1-2 tsp freshly ground black pepper
2 tsp cumin powder
1 tsp tamarind paste
¼ bunch Cilantro, finely chopped
2 dried red chilies, broken into 2 pieces each 


Step 1: Wash tomatoes, cut into two halves, boil them in water for 6-8 minutes with the lid covered. Turn off and allow it to cool.

Step 2: Peel the tomatoes and blend them to smooth puree.

Step 3: Heat oil in a sauce pan, add mustards let it crackle. Add garlic and sauté till light brown. Add chili and sauté. Add the puree, 2 cups water and bring it to boil.

Step 4: Add tamarind, salt, pepper and cumin, sauté and cover the lid. Boil for 6 minutes in medium heat. Turn off, add cilantro and cover the lid.

  • As I always say adjust spices according to your taste
  • Serve hot with steamed rice or as soup
  • I usually use lentil stock for this dish.