Rasam, or charu pani, chaaru, saaru, saathamudhu, or kabir is a South Indian dish. It is a spicy-sweet-sour stock traditionally prepared using kokum, tamarind, or dried green mango juice as a base along with jaggery, chili pepper, black pepper, cumin, tomato, and other spices as seasonings.


  • 1 Teaspoon Oil
  • 4-5 Curry Leaves
  • Pinch of Hing
  • Dessicated Coconut
  • Tomato Puree
  • Imli Water
  • Rasam Masala Powder
  • Jaggery / Gur
  • Water
  • Coriander to Garnish


Take 1 tsp oil, roast few curry leaves, hing and dessicated coconut, add tomato puree, imli water, rasam powder, very little jaggery(optional) and water to make liquid consistency. Boil it for 5 mins garnish with fresh coriander and serve with idli or Wada.

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