Mix Rasam

mixed rasam WM


Tamarind – a small lemon size
Tomato -1
Gralic – 4
Red chillies – 2
Peppercorns – 5
Coriander seeds –10
Mustard seeds – 1 tsp
Fenugreek seeds – 1/2 tsp
Cummin seeds – 1 tsp
Hing – few pinches
Chopped coriander – 3 tbsp
Salt – to taste

For Tempering:
Oil – 1 tsp
Cumin Seeds – 1 tsp
Coriander leaves- 3 stms


Soak the tamarind in water for an hour and then extract its thick juice.
In a mixer crush Red chillies, Peppercorns, Coriander seeds, Mustard seeds, Fenugreek seeds, Cummin seeds and garlic.

Mix this power with tamarind juice and add crushed tomato, hing and chopped coriander. Add 2 1/2 glass of water and keep this mix for it for 20 mints.
Boil the mix in low flame for 10 mints and put of the fire and pour this into serving bowl.
Heat oil in a pan and add cumin seeds, red chillies and coriander leaves, when the cumin seeds are splutter pour this to the rasam and close the lid of the bowl.