Spice Level: ๐ถ๏ธ๐ถ๏ธ Medium
Prep: 20 mins | Cook: 25 mins | Serves: 4โ6
Calories (approx): 110โ130 per serving
๐ฅ Sacred Spoons & Simmered Memories
โBefore pills, there was patience โ and rasam simmered slowly.โ

Photo by Stirred By Spice
For Rasam Base
Tomato โ 1 medium, chopped
Tamarind paste โ 1 tsp
Turmeric powder โ ยผ tsp
Water โ 3 cups
Salt โ to taste
To Grind (Medicinal Blend)
Dry ginger (chukku) โ ยฝ tsp, powdered
Long pepper (thippili) โ ยฝ tsp, powdered
Coriander seeds โ 1ยฝ tsp
Black peppercorns โ 1 tsp
Cumin seeds โ 1 tsp
For Tempering
Ghee โ 1 tbsp
Mustard seeds โ ยฝ tsp
Curry leaves โ 8โ10
Asafoetida (hing) โ a pinch
For Finishing
Fresh coriander โ 1โ2 tsp, chopped
Prepare Base
Simmer tomato, tamarind, turmeric, salt, and water for 10 minutes.
Grind Spices
Coarsely grind all medicinal spices together.
Simmer Rasam
Add spice blend and simmer gently until aromatic.
Tempering Magic
Heat ghee, splutter mustard seeds, add curry leaves and hing. Pour over rasam.
Finish & Rest
Cover and rest for 2 minutes before serving.
Best sipped hotrather than mixed with rice.
Ideal during cold, cough, fatigue, or digestion issues
This rasam is quiet strength โ made not for indulgence, but for care, healing, and balance.
Tip: Avoid reheating multiple times
Too strong? Dilute with warm water.
For children: Reduce chukku and thippili slightly.
Ayurvedic tip: Drink before meals for best effect.
Calories 120
Carbs 18g
Fat 4g
Fiber 2g
A time-tested healing rasam โ grounding, warming, and deeply restorative.
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