Contributed by

Viji Varadarajan

The Story

A tangy and delicious soup.

These form the soups for the soul and a favorite with the family.


Rasams are soups / broths in a Tamil home. They form the second course of a meal. They can be served mixed with steaming hot rice or had as a soup. Tasty Tips: You may add a few pieces of ginger while boiling the water with the spices. It gives an added aroma and is highly healthy. This is a second course main dish and is served with a green vegetable on the side. Tambram food rocks!
Servings 5
Prep Time 30 mins
Cook Time 5 mins



  • 1/4 cup pigeon peas / thuvar dal
  • 2 medium tomatoes (quartered)
  • 2 whole green chillis
  • 1 tbs lime juice / lemon juice
  • 1/2 tsp turmeric powder
  • 1/4 tsp asafetida / hing powder
  • 1/2 tsp salt


  • 1/4 tsp mustard seeds
  • 1 tsp oil or ghee


  • Slit the green chillis and soak the dal for 30 minutes in hot water, adding a little of turmeric powder to it.
  • Cook it to a mushy softness and keep aside.
  • Heat oil in a pan and pop the mustard.
  • To this, add 2 cups of water and boil.
  • Add chopped tomatoes, popped mustard seeds, green chillis, turmeric powder, asafetida powder and salt.
  • Cover and simmer over a medium heat for five minutes or until the tomatoes are tender but remain whole.
  • Add the cooked lentil and 1½ cups of water and simmer for three minutes on a medium flame.
  • Remove from the stove and stir in the lime juice.
  • Garnish with finely chopped coriander leaves.
  • Serve with steaming rice or as a soup.
Course: Soup
Cuisine: Indian

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