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Monday, June 29, 2009



Tamarind - half the size of a lemon
Pepper - 1/2 tsp.
Dry red chillies - 1
Toor dhal - 1 tsp.
Jeera - 1 tsp.
Ghee - 1/2 tsp.
Oil - 1/2 tsp.
Curry leaves - few
Mustard seeds - 1/4 tsp.


In a kadai, heat oil, and fry pepper, chillies, toor dhal till golden brown, and at last add jeera and saute for 5 seconds.. When cool, coarsely grind it to a powder or paste using little water. Keep aside.

In a vessel, pour a cup of water, add tamarind, salt and hing and let it boil for a while till it reduces to half. Now add the coarsely ground powder or paste and bring it to a boil. You can smell a nice aroma. Now pour in 3 cups of water and when frothy, remove from fire. Keep aside. In a pan, heat ghee, add mustard seeds and curry leaves and pour over the rasam.


  1. I too make it the same way..wish to have some now:)

  2. sathimithu paakarthike avalo supera iruku! nothing like a simple nammathu samayal!! yummm..

  3. Thank you so much. Nothing to equate this rasam with poricha appalam and a good appetiser also.

  4. Poricha appalam and molagu rasam!!vera edhuvum vendam..Looks appetising!!


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