Recipe 6: Rasam

SaffronStays Kurinji Estate, Kodaikanal

21 days, 21 recipes…

For ages, Rasam has been the perfect cure to cold-weather ailments. And in times like these, there’s nothing better than having this heart-warming soup-of-sorts to keep your immune system healthy. So, here’s Chef Ganapati of SaffronStays Kurinji Estate, Kodaikanal sharing his recipe.


  • 3 to 4 cloves of garlic
  • 3 to 4 curry leaves
  • 2 green chillies
  • 1 tsp cumin seeds
  • 2 tbsp pepper
  • 2 tbsp sesame oil
  • 1 tsp mustard seeds
  • 2 chopped tomatoes
  • ½ tsp turmeric powder
  • 1½ l water
  • Tamarind water (as per preference)
  • 2 tbsp chopped coriander
  • Salt


  1. Grind garlic, curry leaves, green chillies, cumin seeds and pepper to form a coarse mixture.
  2. Heat oil in a pan, add mustard seeds, chopped tomatoes and saute for 2-3 mins.
  3. Add freshly grounded mixture to the pan and saute for a minute.
  4. Add turmeric powder, water and let it simmer.
  5. Add tamarind water, chopped coriander and salt to taste.

Chef tips: 

  • The key to making a perfect Rasam is to let it simmer until you see white froth. Never boil the Rasam.
  • To enhance the flavour add boiled dal water instead of regular water

Read more: If you’ve missed Mangalorean Fish Curry recipe.