This recipe was taught to me by our uni friend Ajay’s mother Mrs. Rajee Sundaram. Ajay’s family is a traditional Tamil Bramin family. Whenever we visit Chennai, our lunch or dinner is fixed at his place and we always request him with the same menu plain rice, curd rice, sambar and rasam on a banana leaf. This meal is cooked by his mother. When we eat it, we feel so much of warmth and love, simple home cooked meal but always memorable.

One of these visits I asked Rajee aunty her recipe for rasam, such a sweet lady, she took me to the kitchen and cooked the whole rasam again for me to learn and she is an amazing teacher, I still remember her whenever I cook the rasam.

Whenever I cook it, Sid always tells me he still misses auntie’s, I agree, she has her special love in it.

This recipe is very quick to make and tastes excellent with curd rice. You can also drink this rasam as a soup.






[Serves 4]


3 large raw tomatoes puréed

2 whole green chilies

4 whole garlic cloves       

2 tsp rasam/sambhar powder

1 pinch hing

Coriander leaves


For the tempering:

2 tsp ghee

2 tsp mustard seeds

6 to 7 curry leaves





In a pot add 2 cups of water in the tomato puree; add the whole garlic cloves in it. Break the green chilies with hand and add in the pot. Add the hingh, rasam masala and salt; let everything boil for 5 to 7 minutes or till the color changes into dark red.

Temper the rasam, add coriander leaves and serve hot.

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