Rasam is our all time favourite and we love eating it hot, crispy dosas and even idlis. So go ahead and treat yourself to this delicious curry!

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Saravana Bhavan Rasam Recipe

Tangy & Delicious Rasam!

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Prep Time

30 mins

Cook Time

20 mins

Servings

servings MetricUS Imperial

Ingredients

• 1 tbsp Tamarind
• 1/2 cup warm water
• 1 chopped tomato
• 2 cups Water
• 10 Curry Leaves
• 2 pinch Asafoetida
• 1/2 tsp turmeric
• 1 tsp Mustard seeds
• 3 dried red chillies
• 2 tsp Chopped coriander
• 2 tbsp Oil
• salt to taste
• 3 tsp Cumin seeds
• 2 tsp black peppercorns
• 6 cloves chopped garlic

Prep Time 30 mins Cook Time 20 mins Servings servings MetricUS Imperial Ingredients 1 tbsp Tamarind 1/2 cup warm water 1 chopped tomato 2 cups Water 10 Curry Leaves 2 pinch Asafoetida 1/2 tsp turmeric 1 tsp Mustard seeds 3 dried red chillies 2 tsp Chopped coriander 2 tbsp Oil salt to taste 3 tsp Cumin seeds 2 tsp black peppercorns 6 cloves chopped garlic

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Instructions

1. Begin by soaking the tamarind in the warm water for about half an hour.
2. Meanwhile grind the peppercorns, cumin seeds and the garlic together and set aside.
3. Squeeze out the tamarind pulp, strain it and set that aside as well.
4. Heat oil in a pan and add mustard seeds to it.
5. Once the seeds crackle, add curry leaves, red chillies, turmeric and asafoetida and cook for about a minute on low flame.
6. Add the tomatoes and once they soften, add the cumin mixture and stir.
7. Cook for another minute and add the turmeric pulp, water, salt and stir it all well.
8. Let the rasam come to a boil and then simmer it on low heat for about five minutes.
9. Serve it hot garnished with coriander.

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Shruti Anand

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