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cauliflower rasam
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Cauliflower rasam recipe

Cauliflower rasam recipe – A flavorful and light rasam which you can drink as such as soup too. With tiny cauliflower florets in it adding great texture and flavour to the rasam.
Prep Time15 mins
Cook Time20 mins
Course: Appetizer
Cuisine: Indian
Servings: 4


  • 1 cup Cauliflower cut into tiny florets
  • ¼ cup Toor dal cooked
  • 1 teaspoon Tamarind packed
  • 1 Tomato
  • 2 Green chilli
  • 5 Garlic flakes
  • ¼ teaspoon Sugar
  • ¼ teaspoon Turmeric
  • 4 tablespoon Coriander leaves

For rasam powder

  • 1 teaspoon Coriander seeds
  • 1 teaspoon Pepper
  • ½ teaspoon Cumin seeds
  • 2 Red chilli

To temper

  • 2 teaspoon Oil
  • 1 inch Cinnamon
  • ½ teaspoon Fennel seeds/ soambu
  • 1 sprig Curry leaves


  • Soak tamarind in hot water for 30 mins and extract juice with a cup of water.
  • Pressure cook toor dal mean while. I  usually soak cauliflower in hot water with salt.
  • Gather and keep ready all the ingredients ready.
  • In 2 cups of water, boil cauliflower, chopped tomatoes, slit green chillies, turmeric and ½ the salt.
  • Let it boil well while you temper with cinnamon and fennel, curry leaves.
  • Once cauliflower is cooked, add tamarind extract. Continue boiling for 2 mins.
  • Meanwhile, powder coriander seeds, pepper, cumin and chilli coarsely.
  • Add to the boiling rasam.
  • In goes cooked dal, mashing well. Adjust water. Add sugar and remaining salt. Crush peeled garlic roughly.
  • Add to the boiling rasam and switch off the flame. Garnish with coriander leaves.