“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

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Tuesday, July 7, 2009



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

In a pan, heat oil, and fry toor dhal and chillies till golden brown. Now quickly add jeera and saute for five seconds. Grind together jeera, toor dhal and chillies using little water to a paste or powder

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 allow it to boil for sometime. 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.


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