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  • Chef:
  • Recipe Servings: 4
  • Cook Time:
  • A south Indian dish which is usually watery and doesn't have a thick consistency like sambhar. Made with toor dal, lots of pepper and tomatoes, rasam can be eaten eaten as soup or with steamed rice.


  • 100 gm toor dal
  • 100 gm tomatoes
  • 500 ml water
  • 25 gm tamarind

  • Rasam powder:

    10 gm peppercorns
  • 10 gm cumin seeds
  • 10 gm coriander seeds
  • 3 gm red chillies

  • Tempering:

    30 ml oil
  • 3 gm mustard seeds
  • 2 gm curry leaves
  • 3 garlic cloves
  • 10 gm sprigs of coriander leaves
  • Salt


  1. Crush garlic and chop tomatoes.
  2. Soak the tamarind and extract the pulp.
  3. Roast the ingredients for the powder and grind until fine.
  4. Boil the dal with tomatoes till the lentils are mashed and set aside.
  5. Heat oil and add mustard seeds, leave until it crackles.
  6. Add the crushed garlic, curry leaves and the coriander leaves.
  7. Mix the dal and water to get the required rasam consistency.
  8. Mix in the tamarind pulp. Add the rasam powder.
  9. Boil for 5 minutes on a low flame.