Rasam is an all time favorite South-Indian traditional soup. Its perfect combination is with rice and a dab of ghee, with paps or onion. 

** Rasam **

Preparation time: 15 mins

Cooking time: 15 mins


Tomatoes – 2/3 fresh (diced)

Drum sticks – 1 (cut into pieces of desired length)

Rasam powder – 2 table spoons

Tamarind paste – 1 1/2 table spoons

Salt to taste

Coriander to garnish

For seasoning: 

Mustard seeds – 1/2 table spoon

Heeng – 2 pinches 

Turmeric – 1/2 pinch

Oil – 2 table spoons


1) In a vessel, boil the drum sticks until they become soft. 

2) In an other vessel – add 1 3/4 cups of water, add tomatoes and tamarind paste; let it boil for 4-5 minutes.

3) Add the softened drum sticks to the tomato+tamarind vessel with 2 table spoons of rasam powder. At this point lower the heat to a medium and let this mixture cook for about 7 minutes. 

4) When you get the aroma of rasam, add salt to taste and coriander to garnish 

5) In a small seasoning skillet, add oil and ingredients for seasoning; let them pop. Add this seasoning to the rasam (while adding please be careful as the oil from seasoning might pop on your hands/face)

Rasam is ready to eat with rice! Add a dab of ghee to enjoy the dish further!



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