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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.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Servings: 4


  • 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


  • 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.



  • Increase red chilli count if you like spicy rasam.