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    Home » Recipes » Rasam Recipes

    Rasam with fresh ground rasam powder

    April 27, 2019 by Raks Anand 9 Comments / Jump to Recipe

    rasam-fresh-ground-rasam-powder

    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

    rasam-fresh-ground-rasam-powder
    Print Pin
    5 from 1 vote

    Rasam with fresh ground rasam powder

    Rasam with fresh ground rasam powder, flavour from the ingredients we grind for the rasam makes it unique, special and spicy. Full video post.
    Course Main Course
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 4
    Cup measurements

    Ingredients

    • 1 gooseberry sized tamarind ½ tablespoon packed
    • 1 Tomato
    • 2 tablespoon coriander leaves powder
    • Salt

    To grind

    • 2 red chilli
    • 5 black pepper
    • 2 teaspoon toor dal
    • 1 tablespoon coriander seeds
    • 1 teaspoon cumin seeds
    • 1 teaspoon ghee clarified butter

    To temper

    • 1 teaspoon Oil
    • ½ teaspoon mustard
    • 1 teaspoon cumin seeds
    • 1 red chilli
    • 1 pinch Asafoetida
    • 1 sprig curry leaves
    • ½ cup watery cooked dal
    Prevent your screen from going dark

    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.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Rasam with fresh ground rasam powder:

    1. Soak tamarind in hot water for minimum 20 mins. Extract tamarind juice from it. Adjust total to be 2 & ½ cups - 3 cups.
      fresh-rasam-step-1
    2. In a kadai/ pan, heat ghee and roast red chilli, pepper, toor dal, coriander seeds until dal turns golden.
      fresh-rasam-step-2
    3. Cool down and powder it with cumin seeds.
      fresh-rasam-step-3
    4. Take tamarind extract, add chopped tomato and coriander leaves to it.
      fresh-rasam-step-4
    5. Boil for 2 minutes, add the ground fresh rasam powder.fresh-rasam-step-5
    6. Add salt, toor dal cooked water. When it again boils and becomes frothy top, switch off the flame.
      fresh-rasam-step-6
    7. 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.
      fresh-rasam-step-7

    Serve with hot steaming rice and appalam.
    fresh-rasam-powder-rasam

    Other South Indian Rasam Recipes

    • mint rasam recipe
      Easy Mint Rasam Recipe | Pudina rasam recipe
    • raw tamarind rasam
      Pachai Puli Rasam Recipe
    • nellikai rasam recipe
      Nellikai Rasam | Amla / Indian Gooseberry rasam
    • 10-mins-instant-rasam
      Instant rasam without dal, 10 minute rasam

    Reader Interactions

    Comments

    1. Shankar Narayanan

      April 28, 2019 at 1:51 am

      Looks like Madhwa Rasam. Will try this variation.

      Reply
    2. sita

      April 29, 2019 at 3:38 am

      Tuvar dhal cooked water is not mentioned in the ingredient list. How much tuvar dhal and how much water?

      Reply
    3. Shankari Bagavathi

      May 19, 2019 at 11:12 am

      Where to buy this mixer grinder from ? Which brand is this ?

      Reply
      • Raks Anand

        May 20, 2019 at 7:59 am

        I used Panasonic in this particular post.

        Reply
    4. Malar

      November 10, 2019 at 1:54 pm

      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.

      Reply
      • Raks Anand

        November 11, 2019 at 10:01 am

        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.

        Reply
    5. Raks Anand

      November 11, 2019 at 10:00 am

      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.

      Reply
    6. Rati

      January 21, 2021 at 6:09 pm

      5 stars
      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!

      Reply
      • Raks Anand

        January 21, 2021 at 9:45 pm

        Thank you so much for your feedback 🙂

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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