Plum Rasam

If there is only one food that I can have for the rest of my life I would perhaps choose ‘Rasam’! Though there are numerous variants of rasam, they are the same in the base usually and almost taste similar. Lemon rasam is what I frequently make as it requires no tamarind but others are all equally appetizing. I had few Indian plums left which were pretty sour in taste and I used them in my rasam today.


Plum Rasam
Serves 4
South Indian Soup Served with Steamed Rice
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
  1. 1. Indian Plum - 2
  2. 2. Tamarind - 2" strip
  3. 3. Tur dal water - 1 cup (Pigeon peas stock)
  4. 4. Salt as per taste
  5. 5. Rasam powder - 3/4 tbsp (adjust depending on the spiciness)
  6. 6. Coriander for garnish
For Tempering
  1. 1. Ghee - 1 tsp
  2. 2. Mustard seeds - 1/4 tsp
  3. 3. Curry leaves - 1 spring
  4. 4. Dried red chilies - 1 or 2
  5. 5. Asafoetida - 1 pinch
  6. 6. Cumin seeds - 1/4 tsp
  1. Soak tamarind in water for 5 minutes and extract the juice out of it.
  2. Mix dal water, salt and crushed plums to the tamarind extract.
  3. Bring it to a boil and add rasam powder to it, turn off heat in a minute.
  4. Prepare tempering by heating ghee in a tadka pan: splutter mustard seeds, cumin seeds, add curry leaves, dried chilies, and sprinkle asafoetida.
  5. Pour the tempering over the rasam and garnish with coriander leaves.
  6. Serve hot with steamed rice and papads.
  1. * Do not boil rasam for longer, it will change the taste and flavor.
  2. * Adjust tamarind as per the sourness of plums.
  3. * Making rasam in lead vessel makes it tastier.
  4. * Add crushed garlic with peel to rasam before boiling it for added flavor.
Grammars of cooking
Adikaram: புதல்வரைப் பெறுதல்.

Kural: 61

பெறுமவற்றுள் யாமறிவது இல்லை அறிவறிந்த
மக்கட்பேறு அல்ல பிற.


Whatsoever one gets is not greater than the wise children.


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