by Mrs Annamma Philippose Feedback

Rasam Recipe


1. Tomato   3
2. Chilly powder  ½ teaspoon
3. Coriander powder  1 teaspoon
4. Pepper powder  1½ teaspoon
5. Turmeric powder  ½ teaspoon
6. Garlic   4
7. Oil    1 tablespoon
8. Dry red chilly  2
9. Mustard seeds  ½ teaspoon
10. Curry leaves  1 stem
11. Coriander leaves  ½ cup
12. Salt    As required
13. Asafoetida (Kayam) ½ teaspoon


Cut tomatoes to small pieces, add 4 cups of water and bring to boil. To this add all the powders and garlic and bring to boil. Switch off the flame.

In another pan, add oil and splutter mustard seeds. Add dry red chilly and curry leaves.  Pour this into rasam soup.  Add coriander leaves and serve.

Copyright warning:

ALL RIGHTS RESERVED. This website contains material protected under International Copyright Laws and Treaties. Any unauthorized reprint or use of this material is prohibited. No part of this website may be reproduced or transmitted in any form without written permission from the author / publisher.

Recipes Menu:
Indian Breakfast Recipes | Indian Chutney Recipes | Indian Curry Powder Preparation | Indian Dal Recipes | Indian Egg Recipes | Indian Fish Recipes | Indian Meat Curry Recipes | Indian Payasam Recipes | Indian Pickle Recipes | Indian Raita Recipes | Indian Recipes Info | Indian Rice Recipes | Indian Roti Recipes | Indian Snacks Recipes | Indian Soft Drinks Recipes | Indian Soup Recipes | Onam Recipes | Spices of India | Vegetarian Recipes of Kerala | Recipes Home Page