How to make 12 varieties of Rasam

How to make 12 varieties of Rasam
  • Cook the tomatoes in the tamarind juice
  • Add the blended paste and salt and let it boil for two minutes
  • Turn off the flame. Add the tempering of crackled mustard seeds and garnish with curry leaves
  • Serve Garlic Rasam hot!
  • Kottu Rasam

    And then there is this – the lazy cook’s version. Made in no time – no dal, no tomatoes, it is made just using spice powder and tamarind pulp or juice.


    Kottu Rasam is the simplest form of Rasam, without any frills. It is the Rasam you make when you are in a rush
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine south Indian
    Servings 3


    • Cooking Vessel
    • Kadhai or Wok


    • 2 cups Diluted Tamarind Extract
    • 2 tsp Rasam Powder
    • 1 tsp Mustard Seeds
    • 1 tbsp Cooking Oil
    • A pinch of asafoetida
    • A few coriander leaves
    • A few curry leaves
    • Salt to Taste


    • To a cooking vessel, add the tamarind extract and bring it to a boil. Boil till the raw smell of tamarind disappears
    • Add rasam powder, salt, asafoetida. Bring it to a boil
    • For tempering, heat cooking oil. Add mustard seeds. Once they crackle, add It to the rasam..
    • Add the curry leaves and coriander leaves on top. Serve hot
    Keyword kottu rasam, kottu rasam recipe, rasam recipe, simple rasam
    There are other exotic variations as well – not prepared often – but like I mentioned before, only imagination can limit these varieties. Here are a few:

    Drumstick Rasam

    This variant uses jaggery, and so is slightly sweeter than most other varieties.


    This is a variety of Rasam that uses the flavors of drumstick.
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Appetizer, Side Dish
    Cuisine south Indian


    • Cooking Pan
    • Kadhai or Wok


    • 1 cup Tender drumsticks - chopped
    • 1 cup Cooked Arhar dal / Split Red Gram
    • 1 cup Chopped Tomato
    • 2 tsp Powdered Jeera or Cumin
    • 1 tsp Mustard Seeds
    • 1/2 tsp Turmeric Powder
    • 1/2 tsp Asafoetida
    • Few Coriander Leaves
    • Few Curry Leaves
    • 3 tsp Lemon Juice Extract
    • Salt to Taste


    • First, dilute the cooked Arhar Dal into watery consistency. You need to add the Dal water only and not the dal
    • Add the dal water, drumsticks, tomato and turmeric to a cooking pan. Add a cup of water
    • Add the powdered cumin and salt
    • Let this come to a boil on a medium flame
    • Once it comes to a boil, turn off the flame and add the lemon juice extract
    • Add the tempering of crackled mustard seeds and asafoetida to this rasam.
    • Garnish with coriander and curry leaves
    Keyword drumstick rasam, drumstick rasam recipe, murungai rasam

    Buttermilk Rasam

    The Buttermilk version­– clearly inspired by More Kozhambu– a Kadhi-like preparation from the South kitchen.


    Buttermilk Rasam is a variation of Rasam that uses curd or buttermilk as the ingredient. A delicious variant of Rasam

    • 2 cups Buttermilk
    • 1/4 tsp Turmeric Powder
    • 2 tsp Arhar or Toor Dal / Split Red Gram
    • 2 tsp Coriander Seeds
    • 1 tsp Mustard Seeds
    • 1 tsp Fenugreek Seeds
    • 1 tsp Black Pepper Corns
    • 1 tsp Jeera or Cumin
    • 2 tbsp Cooking Oil
    • Few Curry Leaves
    • Salt to Taste
    1. Roast the Arhar Dal, coriander seeds, fenugreek seeds and pepper along with cumin. Blend them into a paste
    2. Take buttermilk in a pan, Add turmeric, salt and the ground paste to the buttermilk

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