Rasam aka Amruth.

After being selected for the Blogadda’s Tangy Tuesday Pick, there is this insatiable thirst to get selected for the Spicy Saturday Pick.  But, don’t know when will that happen !!!! 🙄

That day of being selected into the Spicy Saturday Picks, will see the spicier and tangier minds in for a treat of great blogs, including mine. 😉

Talking of Spicier and Tangier, makes me wonder about the counterpart in our cooking – the Tangy Spicy Rasam aka Amruth !!!!

No South Indian Meal is complete without the Rasam – a tangy and spicy preparation with tamarind, tomatoes, pepper, jeera and chillies.  While the basic ingredients are only this much, the variations are mind-boggling.

Everyday cooking is complete with the paruppu rasam, which involves adding cooked dhal towards the end of the dhal making process.

But for those days, when you want to avoid the using of dhal, here’s the jeera rasam !!!  Actually, today I made this jeera rasam, which is such a perfect balance to the tummy, when it is preparing itself for a feast towards the night !!! 😉    And, it works the other way around too. When you are feel bloated and burpy, this is the perfect rasam for you, to make you feel better.  You can actually drink it !!!!  This is what I equate to Amruth !!!

While talking about rasams, this one requires a special mention, for being the Queen of Rasams – the Mysore Rasam. Its a delicacy. The proportions have to be perfect, the tamarind at the right level, then there is nothing to beat the taste of this rasam. We reserve this rasam for special occasions at home.

If you are a garlic lover, like me, then you wouldn’t want to miss this delicious garlic rasam !!! You can choose between crushing a few cloves of garlic and adding to the tamarind water, while boiling.  Or you can use  full garlic cloves in whole pieces, added to the rasam.  My girls and S, love it when I put the garlic cloves, in full pieces, without crushing them. They love the taste of garlic, boiled in that tangy tamarind water.

Also, this dish gives you the flexibility of so many variations, that you can add or minus certain things, according to the requirements of your tongue, on that particular day.  After all, it’s the tongue that decides what goes into the stomach !!! 🙂


All that talking cannot be satisfied, without the basic recipes, right ???? So, here they are.

Common for all rasam recipes  : (Paruppu / Jeera / Mysore / Garlic)

Tamarind – Around the size of a small lemon. Soak it for 30 mins, crush and extract the juice.

Red Chilli powder – 1/2 tsp

Dhaniya powder – 1/2 tsp

Tomato – 1

Cooked toor dhal – 2 tbsp ( For Paruppu rasam and Mysore Rasam)

Now, boil the tamarind juice, with required amount of salt, chilli powder, dhaniya powder for a few minutes.

Add the tomatoes cut into small pieces or grind in a mixer and add the puree – Whatever you like.

Paruppu rasamAdd 1 tsp of crushed pepper + jeera powder and hing.  Add the dhal and a glass of water. Simmer the gas. Let it come to a boil.

Jeera rasamGrind coarsely 1 tsp of soaked toor dhal + 1/2 tsp of pepper + 1/2 tsp of jeera + 1/2 tsp coriander seeds. Add this with a glass of water to the rasam. Simmer the gas. Let it come to a boil.

Mysore rasamFry in 1/2 tsp of oil – 1 tsp Chenna dhal, 1 tsp Coriander seeds, 4 red chillies, hing and a little bit of dry coconut. If dry coconut is not there, you can also use regular coconut. Grind all these to a powder. Add 2 tsp of this powder, then the cooked dhal and a glass of water. Simmer the gas. Let it come to a boil.

Garlic rasamAdd crushed garlic or peeled cloves of garlic. Let it be cooked well. Then add 2 tsp of crushed pepper + jeera powder and a glass of water. Simmer the gas. Let it come to a boil.

Lemon rasamThis is quite different. Take only half the tamarind mentioned above and make the juice quite watery. Add salt, turmeric powder, 3 slit green chillies and some finely chopped tomatoes and boil it for some time.  Then add the cooked dhal and a glass of water. Simmer the gas. Let it come to a boil. Add the juice of one lemon to compensate for the lessened tamarind. This is one of the delicious rasams invented by people, I tell you. Make it and drink it to believe it.

Use more black pepper if u like, but don’t boil the rasam for a long time, after adding the crushed pepper – This is a very important tip – decides the taste of the rasam.  Rasam might turn bitter, if allowed to boil for a long time.

Finally, do a mustard tadka in ghee, for a fantastic fragrant house and superb taste !!! Add chopped coriander, if you like !!!

Pl do try them all and I hope that the recipe is easy to understand.

Hot rice, with ghee and rasam is excellent on any given day !!! Please do not forget that Pappad, OK !!!!  Aloo fry is also a damn good combination.

So, do you agree that it’s indeed the Amruth, which is named as Rasam ???!!!! 🙂


19 Replies to “Rasam aka Amruth.”

  1. I LOVE rasam, though I hardly make it these days. But when I do have a bad cold and cough – nothings picks me up as hot yummy rasam! Will try this for sure – it sure makes my mouth water!

    Me : Pepper & Jeera Rasam is the best during cold and cough !!! Try them all.


  2. Love rasam and definitely plan to try each one of these. Low cal, lots of tangy flavour – taste bhi, health bhi 🙂

    Me : Try them all, IHM !!! They are fantastic to drink as a appetizer or to sooth sore throat !!! 🙂


  3. Gosh never knew there were so many kinds…I only know of 2 of them..tomato & puli rasam and we dont use dal at all for both.
    Am going to try the lemon one 😀

    Me : Nancy, actually there are many more varieties. These are the more popular ones. Do try the lemon rasam and have it with aloo fry !!! 😉


  4. 🙂

    I regularly make Rasam at home!
    My all time fave is the tomato rasam and the jeera rasam! 🙂

    Me : You shld try the other varieties, too !! Pix, Iam sure you’ll love them all. 🙂


  5. God bless u, woman! Now I have a ready reckoner for all the rasams. Yippppppppppppppppppppeeeeeeeeeeeeeee!

    Me : Thanks da. Glad you can use this as a Ready Reckoner !!! 🙂


  6. I just love rasam 😛 especially the marriage rasams 😛 on banana leaf 😛

    Me : Oh !!! Rasams made during marriages – AWESOME !! I just love it !!

    my grandfather used to say that anybody can cook but only a good cook can make a good rasam 😛

    Me : So, Can I consider myself as a Good Cook ???? 😉

    not mentioned lemon rasam??? eh???

    Me : Lemon rasam not mentioned ???? You like it so much ???? 🙂


  7. First it was just Masala Dosa. Now Rasam too. Ummu, you kill me with your cooking.
    Me : Make sure to visit my place, when you visit India. Will treat you with all the best dishes, I can make !!! 🙂

    BTW I prepared a Garlic rasam for the first time (thanks to Google god) for a friend (new mommy) and she loved it. She is from Bihar and had never tasted Rasam before. 😀 I replaced tamarind with Lemon achar jlk.
    Me : So, try the other ones too !!! You’ll love them all !!! 🙂


  8. OMGoodness!!!!! I LOVE RASAM, all kinds! Can eat Rasam sadam at any time of the day 😉 I still have rasam rice for breakfast! Rasam is indeed amruth for me..has always been for as long as I remember.
    Me : Rasam sadam – LOL 😆

    I am gonna treasure this post.
    Me : Glad you like it. 🙂


  9. Hi,

    I used to have rasam every day. It was my staple food.
    But now am away from India for a 3 month project. In England!! Horrible place.
    Nobody’s heard of Rasam here. I cant cook even water. 😦

    But I liked this pot. reminds me of what i can get when I go back.



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