Naadan Rasam

Rasam can be described as a watery or thinned soup like drink spiced with lots of mild spices backed by a few herbs and a few tomatoes or tamarind to add zing to it

Naadan Rasam | Pachakam

Naadan Rasam

Rasam can be described as a watery or thinned soup like drink spiced with lots of mild spices backed by a few herbs and a few tomatoes or tamarind to add zing to it

Category : Vegetarian, Curries

By Lakshmi Ram Nair

Published On: 30 Aug 2013

Rating: 4
10 Votes, 0 Reviews
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30 Minutes
Served : 4
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  • You’d require
    3 – 4 large ripe Tomatoes
    A very small cube of Jaggery (Sharkkara)
    A piece of Asafoetida/Hing
    ½ tsp of Turmeric powder
    Lots of Curry leaves
    Lots of Coriander leaves
    To grind:-
    A tbsp of Red gram/Toor dhal/Thuvaraparippu
    2 tbsp of Coriander seeds
    1 tsp of Peppercorns
    4 – 5 Dry red chillies
    1 tsp of Cumin seeds
    5 – 6 Garlic pods
    For tempering:-
    1 tsp of Mustard seeds
    2 – 3 broken Dry chillies
    4 - 5 Small onions
    A tbsp of Oil


Step 1

Chop the tomatoes into fine pieces.

Step 2

Lightly dry roast or heat the ingredients for grinding in a small pan. Pls make sure you don¦t roast it too much.

Step 3

3)Allow it to cool a bit and then grind it to a fine powder.

Step 4

4)Heat oil in a pan.

Step 5

5)Splutter the mustard seeds and sautT the broken dry chillies, finely chopped small onions and curry leaves.

Step 6

6)Add the tomatoes and mix well.

Step 7

7)SautT the tomatoes a bit. Pls do not reduce it to pulp. The tomatoes should only be lightly mashed and the chunks should remain as such.

Step 8

8)Add the turmeric powder and mix well again.

Step 9

9)Add the required amount of water followed by the crushed powder.

Step 10

10)Add salt and mix well.

Step 11

11)Add chopped coriander leaves and asafoetida and simmer it for some time.

Step 12

12)Add the jaggery piece to it and stir well.

Step 13

13)When it starts to bubble, switch off the flame.

Step 14

14)Cover it so as to lock the flavour.

Step 15

15)Serve warm with rice.

Step 16

Alternatives available:-

Step 17

You can also add another chopped lot of fresh coriander leaves before serving.

Step 18

Step 19

You can substitute the tomatoes with a lemon sized tamarind.

Step 20

Step 21

You can cook the dhal separately and add it instead of grinding to a powder. But grinding is much easier as it saves a lot of time.

Step 22

Step 23

You can also alter the quantity of garlic, red chillies and pepper accdgly.

Step 24

Step 25

You can also substitute the ingredients for grinding with their respective powders and give more of a reddish hue to it. However, I suggest this method for best results.

Step 26

Step 27

Inclusion of jaggery or a tsp of sugar is a must as it tends to stabilize the taste factor.

Step 28

Step 29

Though I¦ve started off the cooking procedure with the tempering, you can skip it if preferred, and start out with sautTing the tomatoes and save the tempering part to the end.

Step 30

Step 31

Anyways, at the end of it all, you¦ll have a pot of fresh n spicy rasam to be guzzled down for lunch with rice and other trimmings. An absolutely naadan treat for a change!! A must try delicacy which¦d definitely leave you all with something to cheer about for lunch.

Step 32

And a final word to those down with flu, look no further. Have a glass of piping hot rasam and I¦m sure you¦ll definitely do away with your illness and would be on your way to reinstate your health before long.

Step 33

So, on that get well note, happy cooking!!!

Notes :

Tasty and nutritious

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