Rasam with fresh ground rasam powder, flavour from the ingredients we grind for the rasam makes it unique, special and spicy. Full video post.
Got this recipe from a reader friend Pavithra Vijayaraghavan. She sent me the picture of her mom's handwritten note which has been noted down as 'Cook Veeraraghavan's Rasam'. She told the rasam powder is the key. It's true, it was very unique flavor from the regular rasam I make. Super spicy and flavourful too. Simple ingredients. Thanks a lot for sharing the recipe 🙂
Do try it out, even a small change in ingredient or procedure gives a whole different flavour from our regular rasams and good for a change too. Check out other rasam recipes.
Click here for cup measurements
Recipe card
Rasam with fresh ground rasam powder
Ingredients
- ½ tablespoon Tamarind gooseberry sized
- 1 Tomato
- ½ cup watery cooked dal or dal cooked water
- 2 tablespoon coriander leaves
- Salt
To grind
- 2 Red chilli
- 5 Black Pepper
- 2 teaspoon Toor dal
- 1 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Ghee
To temper
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Cumin seeds
- 1 Red chilli
- 1 pinch Asafoetida
- 1 sprig Curry leaves
Instructions
- Soak tamarind in hot water for minimum 20 mins. Extract tamarind juice from it. Adjust total to be 2 & ½ cups - 3 cups.
- In a kadai/ pan, heat ghee and roast red chilli, pepper, toor dal, coriander seeds until dal turns golden.Cool down and powder it with cumin seeds.
- Take tamarind extract, add chopped tomato and coriander leaves to it.
- Boil for 2 minutes, add the ground fresh rasam powder.
- Add salt, toor dal cooked water. When it again boils and becomes frothy top, switch off the flame.
- In a pan again heat 1 teaspoon oil, splutter mustard. Add torn red chillies, cumin seeds, asafoetida and curry leaves to it.
- Add to rasam.
Video
Notes
- Increase red chilli count if you like spicy rasam.
Rasam with fresh ground rasam powder:
- Soak tamarind in hot water for minimum 20 mins. Extract tamarind juice from it. Adjust total to be 2 & ½ cups - 3 cups.
- In a kadai/ pan, heat ghee and roast red chilli, pepper, toor dal, coriander seeds until dal turns golden.
- Cool down and powder it with cumin seeds.
- Take tamarind extract, add chopped tomato and coriander leaves to it.
- Boil for 2 minutes, add the ground fresh rasam powder.
- Add salt, toor dal cooked water. When it again boils and becomes frothy top, switch off the flame.
- In a pan again heat 1 teaspoon oil, splutter mustard. Add torn red chillies, cumin seeds, asafoetida and curry leaves to it. Add to rasam.
Serve with hot steaming rice and appalam.
Shankar Narayanan says
Looks like Madhwa Rasam. Will try this variation.
sita says
Tuvar dhal cooked water is not mentioned in the ingredient list. How much tuvar dhal and how much water?
Shankari Bagavathi says
Where to buy this mixer grinder from ? Which brand is this ?
Raks Anand says
I used Panasonic in this particular post.
Malar says
Hi, noted a similar question with regards to Toor Dhal. How much Toordhal to be used and how much water for cooked Toordhal? Looking forward to your reply.
Raks Anand says
We usually take just a ladle from the dal cooked for sambar and add little water (or reserve water from cooked dal) to add to rasam. If cooked separately, Just 2 tbsp of toor dal cooked in 3/4 cup water is enough.
Raks Anand says
We usually take just a ladle from the dal cooked for sambar and add little water (or reserve water from cooked dal) to add to rasam. If cooked separately, Just 2 tbsp of toor dal cooked in 3/4 cup water is enough.
Rati says
Hi Rajeswari, tried this rasam and as always your recipes are so flavorful. Roasting the spices in ghee gave very unique flavor. My entire family relished it a lot:)
Please add more south indian gravy recipes. Thanks!
Raks Anand says
Thank you so much for your feedback 🙂