Rasam रसम

35 minutes
South Indian
Rasam रसम Recipe - Ranveer Brar


4 medium Tomatoes – cut in big cubes (टमाटर)

1 sprig Curry Leaves – chopped (कड़ी पत्ता)

3 tbsp Coriander Leaves with stems – chopped (धनिया के पत्ते और डंठल)

4-5 cloves Garlic – chopped (लहसुन)

1 tbsp freshly ground Black Peppercorns  (ताज़े पिसे हुए काली मिर्च के दाने)

¼ tsp roasted Cumin Powder (भुना जीरा पाउडर)

Salt to taste (नमक स्वादानुसार)

2 cups Water (पानी)

2 tbsp Tamarind Pulp (इमली का गूदा)

1 cup Dal Water (दाल का पानी)

2 tbsp Coriander Leaves – chopped (धनिया पत्ता)


For Tempering

1 tbsp Ghee (घी)

1 tsp Mustard Seeds (सरसों के बीज)

1 sprig Curry Leaves (कड़ी पत्ता)

¼ tsp Fenugreek Seeds (मेथी के दाने)

2 dry Red chillies – broken in half (सूखी लाल मिर्च)

For Rasam Masala

1 cup Coriander Seeds (धनिया के दाने)

1 tsp Black Peppercorns (काली मिर्च के दाने)

1 tsp Cumin Seeds (जीरा)

¼ cup Urad Dal (उड़द दाल)

¼ cup Chana Dal (चना दाल)

10-12 Dry Red Chillies (सूखी लाल मिर्च)

¼ tsp Fenugreek Seeds (मेथी के दाने)


  • In a bowl add tomatoes, curry leaves, coriander leaves, garlic, black pepper powder, roasted cumin powder, salt and crush all of this with your hands as much as you can.
  • Now add water and pour it in a pot and cook this until the tomatoes are soft.
  • After that add tamarind pulp, dal water and mix everything properly and let it simmer for 2-3 minutes.
  • Meanwhile in a pan heat ghee and add mustard seeds, curry leaves, fenugreek seeds, dry red chillies and add this to the rasam, mix and boil for a minute and switch off the flames and garnish with coriander leaves. Serve hot.

For Rasam Powder

  • Dry rosat all the ingredients separately until fragrant and then grind it into a fine powder and keep aside for further use.

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