• Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Raks Kitchen

  • Home
  • Recipe index
    • New recipe index
    • Old recipe index
  • HEALTHY COOKING
    • INDIAN OATS RECIPES
    • MILLET RECIPES
    • SALAD
    • SOUPS
    • SUNDAL RECIPES
  • LUNCH MENUS
    • Indo chinese
    • North Indian menu
    • South Indian menu
    • LUNCH PLANNER
    • Lunch box ideas
  • FESTIVAL RECIPES
    • Tamil New Year recipes
    • PONGAL RECIPES
    • VINAYAGAR CHATURTHI RECIPES
    • DIWALI SNACKS
    • INDIAN DIWALI SWEET RECIPES
    • KARTHIGAI DEEPAM RECIPES
    • Gokulashtami Date, Recipes, Guide
    • Navaratri sundal recipes, Navratri snacks
  • COLLECTIONS
    • Kuzhambu recipes
    • Paneer recipes
    • Baby corn recipes
    • Side dish for chapati
    • Side dish for idli dosa
  • Amazon Store
Home » RASAMS » Rasam with fresh ground rasam powder

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 1/2 tbsp packed
  • 1 Tomato
  • 2 tbsp coriander leaves powder
  • Salt as needed

To grind

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

To temper

  • 1 tsp Oil
  • 1/2 tsp mustard
  • 1 tsp cumin seeds
  • 1 red chilli
  • 1 pinch Asafoetida
  • 1 sprig curry leaves
  • 1/2 cup watery cooked dal

Instructions

  • Soak tamarind in hot water for minimum 20 mins. Extract tamarind juice from it. Adjust total to be 2 & 1/2 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 tsp 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:

  1. Soak tamarind in hot water for minimum 20 mins. Extract tamarind juice from it. Adjust total to be 2 & 1/2 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 tsp 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

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Filed Under: RASAMS, RECENT POSTS

Previous Post: « Kappa kizhangu vadai, kappa vada, tapioca vada
Next Post: Kanthari drink, Spicy salted lemon soda »

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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me

Hi,
I am Rajeswari Vijayanand, cook, author, photographer behind Raks Kitchen.

Instagram

Read More…

Latest posts

  • Poha cutlet recipe, No onion no garlic
  • Instant rasam without dal, 10 minute rasam
  • Avocado crema, avocado dip/ spread
  • Veppam poo thuvaiyal, neem flower recipes
  • Dangar chutney, Dangar side dish for idli dosa

Browse older posts

logo

Browse by category

BY INGREDIENT

  • PANEER RECIPES
  • CARROT RECIPES
  • BEETROOT RECIPES
  • MILLET RECIPES

Top Posts & Pages

  • Instant rasam without dal, 10 minute rasam
  • Poha cutlet recipe, No onion no garlic
  • Seepu seedai recipe | Krishna jayanthi recipes
  • Eggless doughnut recipe, Basic donut, soft & light
  • Easy rasam recipe, How to make rasam
  • Adai recipe, How to make adai
  • Appam recipe without yeast, How to make appam
  • Recipe index
  • Indian lunch menu ideas
  • Medhu vadai, Ulundu vadai recipe - With video

TOP CATEGORIES

  • TIFFIN SAMBAR RECIPES
  • BIRYANI RECIPES
  • PULAO RECIPES
  • DOSA RECIPES

IDIYAPPAM RECIPES

  • Chilli garlic vegetable idiyappam
  • Schezwan style idiyappam recipe
  • Masala tomato idiyappam, winning recipe by Sanjana Yugan
  • Lemon idiyappam recipe
  • Kothu idiyappam recipe | Masala idiyappam
  • Idiyappam varieties | Lemon, Dal, sweet (Breakfast menu–18)
  • Sweet idiyappam recipe (With coconut and Jaggery)
  • Stuffed idiyappam – Breakfast menu 7
  • Milagu jeeraga idiyappam recipe | Breakfast recipes
  • Puli idiyappam recipe | Variety idiyappam recipes
  • Thengai sevai recipe | Coconut sevai
  • Tomato sevai | Thakkali sevai recipe

PIZZA RECIPES

  • Stovetop pizza recipe, Tawa pizza
  • Pizza sandwich recipe | Easy kids lunch box ideas
  • Pizza dosa recipe | Kids snack recipes
  • Veggie thin crust pizza recipe
  • Spicy veggie pizza recipe | Homemade pizza with Zucchini topping
  • Paneer tikka pizza recipe| Indian flavored pizza
  • Bread pizza Bread cup pizza recipe
  • Homemade pizza recipe, how to make pizza

Footer

Connect with Us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

Copyright © 2007 - 2019 Raks Kitchen, All rights reserved.
Privacy & Cookies