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Sunday, May 10, 2009




Toor dhal - 1 tablespoon
Tamarind -a small ball half the size of a lemon
Tomato - 1 big
Rasam powder(sattumudhu podi) - 1 heaped tablespoon
Curry leaves - few
Coriander leaves - few
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.Ghee - 1/2 tsp.


Pressure cook toor dhal, mash it and keep aside.

In a utensil, squeeze a tomato, put tamarind(you can also extract pulp from tamarind and add), salt, rasam powder, and hing , add a cup of water and bring it to a boil till the raw smell of the rasam powder goes. Now add mashed dhal, two more cups of water and mix well. Boil for just two minutes till frothy. Turn off the stove.

In a kadai, heat ghee, temper with mustard seeds, cumin seeds, hing and curry leaves. put it over the rasam and add chopped coriander leaves. Your spicy, tangy rasam is ready.


  1. You really have a nice bunch of healthy recipes, nice blog..

  2. Thank you neha. Friends like you support me and cheer me. Thank you.

  3. Hi

    Thanks for the invite. Its good to discover ur blog! And you have pretty good collection of recipes here, all likable. Like the layout too.

    Do stay in touch with me!

    Meet me at my food blog, www.kitchentantra.com

    Have a great day, bye.

  4. Rasam is just perfect and I love to have rasam at any time of the day!!!

  5. Excellent recipes from the author. I know it's child's play for most people but it would help men like myself to be told things like:

    1. How much is a cup? 200ml-300ml-500ml?

    2. How much approx quantity does this recipe make? Is it 500ml, 800ml, 1 litre etc.

    It would be great if the author could keep this in mind for the future.


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