Tuesday, April 19, 2011


Hai... Hope everyone had a lovely time....I had a superb time over here...Everyone has stopped blogging about sadya recipes...so I started :)....In my case most of the recipes are already there in my blog as I cook veg mainly(am supposed to) and so I make them during regular days, here comes such a recipe..... A recipe that goes very well with rice/acts as a good soup/and even as a very nice medicine for cold....So here is the recipe....

Tomatoes - 2 no(chopped)
Garlic - 5 cloves
Whole pepper corns - 2 tbsp
Tamarind - Goose berry sized
Curry leaves - 1 stalk
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Fenugreek powder - 1/2 tsp
Hing / asafoetida - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Dry red chillies - 2 - 3
Coriander leaves - 2 tbsp(chopped)
Oil - As required
Salt - To taste

Method Of Preparation:
1. Soak the tamarind in warm water,keep aside for some time and extract its juice.
2. Crush the whole pepper corns, garlic and cumin seeds. I used a mortar and pestle as it is very little in quantity.

3. Heat oil in a pan. Fry mustard seeds and dry red chillies. Then add the crushed garlic, pepper corn and cumin seed mixture.Fry for few seconds, add the chopped tomato. Mix well and cook for 2 - 3 minutes till it becomes soft.Stir in between.
4. Now add the turmeric powder, chilly powder,  coriander powder, fenugreek powder and hing. Mix well and add the tamarind extract and around 3  cups of water. Add enough salt.  Bring to a boil, then lower the flame and simmer for 5 mins approx.
5. Add the chopped coriander leaves and  curry leaves. Keep for sometime before serving.
6. Serve with rice.

Another method using Rasam powder:

Tamarind- goose berry size(if using thick pulp use 1/4 tsp and little more.)
Tomato-2 no(if big use 1)
Turmeric powder-1/4 tsp
Chilly powder-1/2 tsp
Salt to taste
Pepper powder-1/2 tsp
Rasam powder-2 tsp
Garlic Pods-3 no
Mustard-1 tsp
Dry red chillies-2 no
Oil as required.
Coriander and curry leaves.

Method Of Preparation:
1. Heat oil in a pan. Fry mustard seeds and dry red chillies.
2. Then add the crushed garlic, fry for a second.
3. Extract the pulp of tamarind using hot water.
4. Use 3 glass of water, add tomato, turmeric,chilly powder and salt and bring to boil. Then keep on low and simmer for 5 min.
5. Add Rasam powder,pepper powder  and boil for 2 min. Add coriander leaves,curry leaves and keep the lid closed.
6. Serve with rice/ as soup for winter days.


  1. Absolutely slurpy and drool-worthy :)

  2. Comforting food,love it anytime..

  3. Rasam looks so wonderful and delicious !!

  4. very apt for any festival.rasam looks too good.

  5. Spicy rasam.. hope vishu was fun and you enjoyed the sadhya a lot!

  6. Ya Rachu...it was very good....after seeing the kanni my first work was to shift it to the top of shelf...my son was running to pick things from that...:)

  7. Yummy and delicious looking rasam..

  8. Rasam is my favorite. Love your version.

  9. Delicious comfort food, looks so tempting.

  10. Spicy and yummy rasam..loved your version dear.

  11. Two lovely recipes.Rasam look so yummy.

  12. I'd drink it up right away! Yummy!

  13. Simple & must recipe in our daily menu..

  14. Delicious and all time favorite of my family!

  15. Rasam is my fav. anytime.
    Plz collect an award which I have made for all my friends as a small token of appreciation.

  16. Love rasam anytime! Pass me a bowl please ;)

  17. Ah! My all time, anyday favorite!

  18. Rasam looks very delicious.It's a good combination with rice.I love it anytime

  19. Rasam is perfect to have anytime... Love it...

  20. rasam sounds gud...i make it similar to urs....love the motar and pestle pic....cute littleone


Thank you for your time to vist my small world of cooking. Your comments are my inspiration. Criticism and suggestions are always welcome. Happy cooking!



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