Naadan Rasam

Rasam can be described as a watery or thinned soup like drink spiced with lots of mild spices backed by a few herbs and a few tomatoes or tamarind to add zing to it
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people


For tempering:-


  • Chop the tomatoes into fine pieces.
  • Lightly dry roast or heat the ingredients for grinding in a small pan. Pls make sure you don¦t roast it too much.
  • Allow it to cool a bit and then grind it to a fine powder.
  • Heat oil in a pan.
  • Splutter the mustard seeds and sautT the broken dry chillies, finely chopped small onions and curry leaves.
  • Add the tomatoes and mix well.
  • SautT the tomatoes a bit. Pls do not reduce it to pulp. The tomatoes should only be lightly mashed and the chunks should remain as such.
  • Add the turmeric powder and mix well again.
  • Add the required amount of water followed by the crushed powder.
  • Add salt and mix well.
  • Add chopped coriander leaves and asafoetida and simmer it for some time.
  • Add the jaggery piece to it and stir well.
  • When it starts to bubble, switch off the flame.
  • Cover it so as to lock the flavour.
  • Serve warm with rice.
  • Alternatives available:-
  • You can also add another chopped lot of fresh coriander leaves before serving.
  • You can substitute the tomatoes with a lemon sized tamarind.
  • You can cook the dhal separately and add it instead of grinding to a powder. But grinding is much easier as it saves a lot of time.
  • You can also alter the quantity of garlic, red chillies and pepper accdgly.
  • You can also substitute the ingredients for grinding with their respective powders and give more of a reddish hue to it. However, I suggest this method for best results.
  • Inclusion of jaggery or a tsp of sugar is a must as it tends to stabilize the taste factor.
  • Though I¦ve started off the cooking procedure with the tempering, you can skip it if preferred, and start out with sautTing the tomatoes and save the tempering part to the end.
  • Anyways, at the end of it all, you¦ll have a pot of fresh n spicy rasam to be guzzled down for lunch with rice and other trimmings. An absolutely naadan treat for a change!! A must try delicacy which¦d definitely leave you all with something to cheer about for lunch.
  • And a final word to those down with flu, look no further. Have a glass of piping hot rasam and I¦m sure you¦ll definitely do away with your illness and would be on your way to reinstate your health before long.
  • So, on that get well note, happy cooking!!!


Tasty and nutritious
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