This recipe is handed down from my mother in law who is a wonderful cook.image


Oil -2 tsp

Garlic cloves-3 (crushed)

Cumin seeds -1/2 tsp

Mustard seeds – 1/4 tsp

Fenugreek seeds -1/4 tsp

Red chillies  -2 broken into pieces

Curry leaves -2 springs

Salt – to taste

Tomatoes -2 medium size (cut into small pieces)

Tamarind – small lemon size

Turmeric powder – 1/3 tsp

Rasam powder* – 1/2 tsp

Water – 3 cups

Coriander leaves – 2 tbsp (finely chopped)


  1. Heat a pan with oil. Add crushed garlic and fry for 5 seconds. Add cumin, mustard and fenugreek seeds.
  2. When they begin to splutter, add red chillies, curry leaves and fry for a minute.
  3. Add finely chopped tomatoes, salt, turmeric and tamarind.
  4. Fry the tomatoes for about 2 minutes. Cover and cook on medium flame. Tomatoes should turn mushy and soft.
  5. Pour water and bring to a boil.
  6. Taste it and adjust salt. Check sourness as well.
  7. Add rasam powder. Allow it to boil well for about 5-6 minutes on medium flame.
  8. Switch off the stove. Add the coriander  leaves and keep the pan covered.
  9. Serve hot with dal and rice.

* Any rasam powder can be used.

I use my own recipe but I would recommend MTR Rasam powder. You can find it in       any super market.




Water – 3 cups

Coriander seeds – 1 tsp

Turmeric powder – 1/4 tsp

Salt to taste


Oil – 1 tbsp

Finely chopped onion – 2 tbsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Mustard seeds – 1/2 tsp

Curry leaves – few

Rasam powder – 1 1/2 tsp

Lemon juice – 2 tbsp

Finely chopped coriander leaves – 1 tbsp


Bring to boil 3 cups of water with coriander seeds, salt,turmeric and curry leaves . Boil for 5 to 6 minutes, strain it and keep it aside.

Mean while heat oil in a pan on medium heat and add all the talimpu ingredients in order except rasam powder , lemon juice and coriander leaves .

When mustard seeds starts spluttering add the boiled water to it and boil for 2 to 3 minutes. Add rasam powder , lemon juice, coriander leaves and boil for 3 to 4 minutes on medium flame . Remove from flame ,serve with hot rice. Adjust seasoning .Image



Water – 3 cups

Tamarind – lemon size

Coriander seeds – 1 1/2 tbsp

Black pepper – 1 1/2 tbsp

Onion chopped – 2 tbsp

Green chilles – 1 chopped

Ginger – 1 inch piece , peeled and chopped

Turemeric – 1/4 tsp

Curry leaves – few

Sugar -1/ 2 tsp

Salt to taste


Chopped onoins – 2 tbsp

Cumin seeds – 1 tsp

Fenugreek seeds -1 tsp

Mustard seeds – 1 tsp

Curry leaves – few

Oil – 2 tbsp


Dry roast coriander seeds and black pepper on low flame for 2 to 3 minutes, after that coarsely ground it in grinder.Crush onions , green chilli,ginger in motor pestle and keep it aside.

Bring to boil 3 cups of water in a pan ,add turemeric, salt, tamarind, onion ,ginger,green chilli paste,curry leaves and boil for 5 minutes ,add coriander , pepper powder and sugar and boil for another 5 minutes.

Heat oil in a pan add talimpu ingredients in order . After this when mustard seeds starts spluttering add curry leaves fry for 1 minute and add  boiled rasam to this . After the rasam starts boiling, leave it like that for 2-3 min and then turn off the flame.

Serve hot.

SUGGESTIONS – Very favourable on rainy days and really good for people with severe cold.Image