How to make 12 varieties of Rasam

How to make 12 varieties of Rasam
  • To a cooking pan, add water, asafoetida, salt and the paste.
  • Let the mix boil for two minutes
  • Take it off the flame. Add the lemon juice. Add the tempering of mustard seeds crackled in ghee
  • Serve Lemon Rasam hot!
  • Tomato Rasam

    Tomato is an important ingredient in most rasams. This is the basic version, minus the dal. Read this piece by KVK Murthy on AntiSerious on “The Origins of Tomato Rasam”


    Tomato Rasam is one of the flavorful rasams that you can enjoy on a winter day.
    Course Dinner, Lunch, Side Dish
    Cuisine south Indian


    • 2 Chopped Tomatoes
    • 1/2 tsp Turmeric Powder
    • 2 tsp Rasam Powder
    • 1 tsp Mustard Seeds
    • 1 tsp Jeera or Cumin
    • 1/2 tsp Asafoetida
    • 2 tsp Cooking OIl
    • Few curry leaves and coriander leaves
    • Salt to Taste


    • Add the chopped tomatoes to a cooking pan, add water and turmeric and let it cook for two minutes. For an easier recipe, you can use tomato puree available in the market in the place of tomatoes.
    • Now add rasam powder, salt, asafoetida and boil for two more minutes. Turn off the heat
    • To this, add the tempering of mustard seeds and cumin.
    • Garnish with curry leaves and coriander leaves. Serve hot.
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    Mysore Rasam

    And then there is this version for the connoisseurs, somewhat a royal variety – originally from southern Indian state of Karnataka, which the city of Mysore belongs to. This has lentils and fresh grated coconut as well.


    Mysore Rasam is the classic version of Rasam that uses the Rasam powder as the central ingredient
    Course Appetizer, Side Dish
    Cuisine south Indian


    • 1/2 cup Cooked Arhar dal or Split Red Gram
    • 6 Small tomatoes, chopped
    • 2 tsp Chana Dal or Bengal Gram
    • 4 Whole Red Chilies
    • 2 tsp Coriander Powder
    • 1 tsp Black Pepper Corns
    • 1 tsp Jeera or Cumin
    • 1 tsp Homemade Ghee
    • A few coriander and curry leaves
    • A small piece of jaggery
    • 1 tbsp Grated Coconut
    • Salt to Taste


    • In a kadhai, add the ghee, chana dal, coriander powder, pepper, red chilies and roast them till they turn red. Do not roast the cumin now
    • To a blender, add this roasted mix along with the grated coconut and cumin. Keep aside
    • In a blender again, add water and the tomatoes
    • Now, in a cooking vessel, add the tomato juice, the ground paste, the cooked arhar dal. Add salt, a cup of water and bring it to a boil. Turn off the heat
    • Heat the ghee in a kadhai, and add the mustard seeds to it. Once they crackle. add to the rasam
    • Add a small piece of jaggery. Garnish with curry leaves and coriander leaves
    • Yummy Mysore Rasam is ready
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    Garlic Rasam

    Though as a family, we are not big on garlic – my sister Geetha is a big fan of Garlic version. She loves to have this with basmati rice, and can make an entire meal out of it.


    One of the Rasam variants, that uses garlic as an important ingredient

    • 2 cups Tamarind Juice
    • 2 tsp Toor or Arhar Dal or Split Red Gram
    • 1 tsp Jeera or Cumin
    • 4 Cloves of Garlic
    • 1 Chopped Tomato
    • 1 tsp Mustard Seeds
    • 2 tbsp Cooking Oil
    • Few Curry Leaves
    • Salt to Taste
    1. In a little oil, roast the Arhar dal, cumin, and garlic cloves. Blend them coarse in a blender

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