Shanti’s Rasam

Rasam is a thin, spicy southern Indian soup which is really delicious. It is really healthy, easy to make and one of those soul satisfying dishes!

 Here is Shanti’s recipe for a great rasam




Shanti’s Rasam

 Serves 6Print This Recipe


2 inches of tamarind soaked in 2 cups of water

¼ tsp. haldi (turmeric)

5 small plum tomatoes pureed with 1 ½ cups water

Chili powder to taste

1 cup urad daal (Split red gram)

1 tsp. jeera powder (ground cumin powder)

½ tsp. ground black pepper

½ bunch cilantro, chopped


Tadka (Seasoning) :

1 tbsp. ghee

1 tsp. rai (mustard seeds)

1 sprig curry leaves

1 tsp. hing (asafetida)




• Pressure cook 1 cup of urad daal with about 2 cups of water for about 20 minutes or until soft.

• Puree the daal.

• Add 1 tsp. ground cumin powder and ½ tsp. black pepper to the daal mixture and set aside.

• Heat 2 cups of tamarind water in a separate cooking pot.

• Add ¼ tsp. haldi.

• Add the pureed tomatoes and chili to taste and 1 cup water.

• Simmer this mixture for about ½ hour.

• Add the daal mixture to this and boil.

• Add ¼ tsp. haldi and salt to taste.

• Simmer for about 20 minutes.



• Heat 2 tbsp. ghee in a small wok or kadhai.

• Add 1 tsp. rai.

• Add 2 sprigs of curry leaves.

• Add ½ tsp. hing and cilantro leaves.

• Pour this mixture onto the rasam and serve hot.

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