A simple,mild Rasam

This home made answer to what restaurants call mulligatawny soup went down very well with our guests on Saturday.


6 medium sized tomatoes( or 1 or 2 more, if you would like a more sour soup)

5 tbsp of arhar daal

½ tsp of grated ginger

½ tsp of mustard seeds

2 tbsp of ghee

½ tsp of turmeric

a pinch of asafetida

salt and freshly ground pepper to taste

2 tbsp of fresh coriander leaves, finely chopped

Soak the daal for 1-2 hours, then pressure cook it till it is very soft.

In a large casserole, warm the ghee, and add the mustard seeds. When these begin to crackle, add the curry leaves and the asafoetida. Fry these for just a few seconds, add the ginger, and fry till for a few seconds till it starts to turn a golden color. Now add the tomatoes and the turmeric, and fry for a couple of minutes. Add the salt and 2 cups of water next, and let the mixture come to a boil. Continue cooking for 7-8 minutes, mix in the daal, and simmer everything together for a further 10-12 minutes or until the soup has acquired the thickness/consistency you’d like. Stir in ½ the coriander and turn the heat off, keeping the rest to add a little to each bowl before you eat.

For a spicier flavour, grind pepper on to each portion. It definitely lifts the taste; gives it a great kick that goes well with the tanginess of the tomatoes.



Filed under Soups, Starters and Snacks

2 responses to “A simple,mild Rasam

  1. Chandna, how easy was it to get curry leaves where you were living? The flavor is so distinct and wonderful. I’ve read that the plant can be grown with seeds or sprigs.
    But I’ve been unable to locate anything local. I intend
    to try rooting some sprigs tlhat are sold in the Indian
    shops(kept in their freezers, imported to N.Y. from “Florida.”)

    • Hi Chana,

      yes, curry leaves have such a unique aroma and flavor, don’t they. I love cooking with them !

      I did try and grow the plant once from a sapling I brought from India but it did not survive the severe cold of the winter months here. or maybe it was just that I don’t have green fingers…

      So now I just freeze the ones I buy from an Asian market in Monaco (not far from where I live), or the ones an English friend kindly brings for me from London once in a while from the Indian stores there.

      If you do manage to grow the plant from the sprigs, tell me how you do it, I might give it another try 🙂

      Thanks for visiting !

      take care,


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