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Showing posts with label Sathuamuth (Rasams). Show all posts
Showing posts with label Sathuamuth (Rasams). Show all posts

Mar 1, 2017

487:Kerala Style Tomato Rasam/ Tomato Sathuamuthu

Rasam plays a vital role in our south-Indian meal. First part it helps in digesting the food easier and next, the spicy masalas helps to cure sore throat.
Tomato rasam recipe is one of the most popular of the south Indian rasam recipes. This is an easy and tasty way of preparing Rasam. Tomato is a main ingredient in this Rasam.  You don’t need cooked lentils for this rasam.

Preparation Time:      5 Minutes
Cooking Time            10 Minutes
Recipe Category :      Sathuamutu / Rasam
Recipe Cuisine   :      Kerala, South Indian
Serves             :        3-4 People


 Medium size Tomatoes          4 nos.
 Grated Ginger                       1 Tsp.
Green Chilies                         2 no. (Silted)
 Cumin seeds                         ½ Tsp.
Tamarind                              Gooseberry size
Turmeric Powder                     ¼ Tsp.
Black Pepper Powder                ½ Tsp.
Chili Powder                             ½ Tsp.
Asafetida powder                      ¼ Tsp.
Salt                                          to Taste.
Curry Leaves                             few
Coriander leaves                        for decoration.
For Seasoning
 Coconut oil                               1 Tsp.
Mustard seeds                           1 Tsp.


  • Wash and chop the tomatoes.
  • Soak the tamarind in a cup of water .Extract the juice and discard the pulp of it. Keep aside.
  • Heat the oil in kadai, add mustard seeds and its starts splutter add the chopped tomatoes, curry leaves and sauté it.
  • Add Turmeric powder and chili powder and sauté for a minute.
  • In mean time crush the green chilies, ginger and cumin seeds.
  • Add to the tomato mixture and sauté for a minute. Now add coriander leaves, pepper powder, asafetida powder to the tomato mixture.
  • Now add the tamarind juice to the tomato mixture. Add salt and boil for few more minutes.
  • Remove from the fire, add more coriander leaves, curry leaves and close the vessel.
  • Now tomato rasam is ready to serve
  • Serve with hot white rice and dry fry vegetables…. 

  •        Don’t let the rasam to boil for long time. Just the frothy texture is good enough for making a perfect rasam.

Feb 18, 2016


Mint rasam/Saathuamuthu is entirely different from the normal rasam and is prepared a using mint leaf which enhances the flavor of rasam. Pudina not only has a unique taste and smell, but it also has a number of health benefits. It promotes digestion, aids in healing nausea, and relieves headache and cough.

The below recipe works best for days when you have a runny nose and itchy throat.

Do give it a try !


Tamarind                   Lemon size
Turmeric Powder        ½ Tsp.             
Water                        2 cups
Rasam Powder           1 Tbsp.                         
Salt                         as required
Mint leaves               few                                    
To Grind

Mint / Pudina Leaves    ½ cup chopped finely 
Tomatoes                    1 no.
Green Chili                  1 no.
Grated Ginger              1 Tsp.
Peppercorns                 ¼  Tsp.
Cumin seeds                ¼ Tsp.


Ghee                                     1 Tbsp.
Mustard Seeds:                      1/2tsp
Cumin Seeds                          ¼ Tsp.
Curry Leaves:                         ½ sprig


  • Soak the tamarind in 2 cups of hot water for 10 mins. Extract the tamarind water and add turmeric powder, salt and rasam powder. Mix it well and Boil it.
  • In a small kadai, add a ½ tsp of Ghee , saute the chopped tamatoe, green chili , ginger, peppercorns, cumin seeds and  mint leaves  for a minute.
  • Grind all the above with little water to a smooth paste consistency.
  • Add grind mint paste to the tamarind mixture. Mix it well and bring it Boil,
  • till the raw smell goes off on low flame, in this stage you can add little water if needed(I didn't add), if needed add salt too.
  • Once the rasam gets boiled nicely , switch off . Prepare a tempering . Heat a tsp of ghee, add mustard seeds ,When mustard splutters add curry leaves and switch off. Pour it over the rasam.
  • Garnish with Pudina leaves.
  • Serve piping hot Pudina Rasam with hot steaming rice or sip it as a soup or as a yummy tonic for your indigestion / cold & cough.

  • I want to get perfect Mint flavor to the rasam so, I did not add Hing powder to the rasam.

Dec 9, 2015

451: Udupi Tomato Rasam/ Udupi Tomato Sathuamuthu

Udupi is a small town in Southern India, which is known for its culinary skills.  In Udupi, lunch is incomplete without the favorite rasam .Udupi Rasam powder is very much different from the usual one we make. The recipe is simple and you can make this really in no time.

Finely chopped Big Tomato         1 no.
Udupi Rasam Powder
Medium chopped Tomato            1 no.
Tamarind                                   Small ball
Turmeric powder                        ½ Tsp.
Udipi Rasam Powder                    2 Tbsp. (See the Link)
Asafetida powder                        1 Tsp
Curry leaves                               Few
Grated Ginger                             1 Tsp.
Jaggery Powder                           1 Tbsp.
Water                                         2 cups
Salt                                            To Taste
Coriander Leaves                         For Garnish   

For  Seasoning
Butter                                         1 Tbs
Mustard Seeds                             1 Tsp
Jeera                                           1 Tsp



  • Soak Tamarind ball in 1/2 cup warm water and extract the juice.
  • In a pan add the tamarind water, salt, turmeric powder, chopped tomatoes, Grated Ginger and curry leaves.
  •  Bring to a boil and allow to boil for 7 -8 minutes or till the raw smell of tamarind disappears.
  • Now add the 1 ½ cup of water and rasam powder. and continue to cook on medium high for another 6-7 minutes.
  • Now add Jaggery powder & medium chopped tomatoes, and adjust salt if needed.
  • Switch off the flame and add fresh coriander stalks. While the rasam is simmering, prepare the tempering.
  • Heat oil or ghee in a small pan, add mustard seeds and jeera.
  • Once the mustard starts jumping switch off the heat and mix it to the boiled rasam.
  • Place lid and allow resting for a few minutes before serving with warm rice.

  • You may dry roast the grated coconut  and use it for garnishing. It will give the masala, a nice aroma
Udupi Tomato Rasam

You may like other Udupi Recipes:

Udupi Sambhar                                             


Apr 27, 2015

432: Jeera Sathuamuthu/ Cummin Rasam

Cumin seed is known as Jeera in Hindi and Seeragam(seer+Agam) in Tamil. Agam means human body; Seer means making it healthy .That’s why cumin seed is used in most of the Indian dishes on a daily basis. Cumin seed is very good for digestion and stomach ache. And also it boosts metabolism, , improves memories, removes cold,and cures indigestion. It also helps removing Vata dosha from the body

According to Ayurveda jeera exhibits the following medicinal properties.

((Shubhrajeeram katu graahi paachanam deepanam laghu
Garbhashayashuddhikaram ruksham balyam sugandhikam
Tiktham vamikshayaadhmanam vaatam kushtam visham jwaram

Here is a refreshing rasam for all, try out something new.


Tamarind                                 Lemon size
Chopped tomatoes                     1 no.
Grated ginger                             1 tbsp.
Curry leaves                                few
Turmeric Powder                         ¼ tsp.
Asafetida powder                         ½ tsp.
Chopped coriander leaves             for decoration.
Salt                                             to taste

For Sathuamuthu/Rasam Powder

Cumin Seeds                                  1 tbsp.
Curry leaves                                    few
Red chilies                                       2 no.
Tovar dhal                                       1 tsp.

For Tempering
Ghee                                            1 tsp
Crushed pepper & cumin seed         1 tsp.
Hing                                              a pinch


  • Soak tamarind in 1 cup of hot water, squeeze out the juice and discard the pulp. Keep aside. 
  • Using a blender make a coarse powder of Cumin seeds, curry leaves, red chilies and toor dal and keep it aside. 
  • In a sauce pan / eeya sombhu add tamarind pulp,chopped tomato, salt, grated ginger, turmeric powder, asafetida and blended jeera rasam powder bring it to boil until the raw smell of tamarind disappears.
  • Add 1/2-3/4 cup of water, when it begins to boil, switch of the stove.
  • Temper will all seasonings in ghee. Garnish with fresh coriander, leaves.
  • Rasam can be served with rice or as a soup.

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Jun 13, 2014

Inji Saathuamuthu/ Ginger Rasam

Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines.
The Journal of Pharmacology and Experimental Therapeutics found that ginger supplementation may be beneficial for diabetics because it can control elevated blood sugar. When blood sugar elevates, digestive function is also affected, and ginger can balance out the digestive system. You want to more about ginger benefits go here

Rasam/Saathuamuthu is traditional South Indian preparation, served as a second course with hot rice. Last week I had a cold and stomach flu, so I prepared this ginger rasam.  This Inji Rasam has an excellent spicy and tangy taste. Though ginger is the main ingredient in this rasam, its flavor is not overpowering.  Prepared from fresh ginger gives an strong aroma and fragrance while making the rasam

For those who love the flavor of ginger, it is a pure bliss to eat this rasam. Great for digestion & cold.

 Finely chopped Tomato                 1/2 cup
Tamarind                                       a small lemon size          
Turmeric Powder                            ¼ tsp.
Asafetida                                      ½ tsp.
Jaggery                                        ½ tsp.(optional)
Salt                                             to taste.
For Paste Coarsely  
Ghee                                          1 tsp.
Tovar dal                                    1 tsp.
Channa dal                                 1 tsp.
Black Pepper                               1 tsp.
Cumin seeds                               ½ tsp.
Red chilies                                   3 no.
Finely chopped fresh ginger           3 tbsp.
Curry leaves                                few
For Tempering
Ghee                                          1 tbsp.
Mustard seeds                             ½ tsp.
Black pepper                                ½ tsp.
Cumin seed                                  ¼ tsp.
Asafetida                                    a pinch.

For decoration
Chopped coriander leaves

  •  Soak the tamarind in hot water for 10 minutes and extract about 500 ml of tamarind juice. Add turmeric powder, chopped tomato and salt in it. Boil it .
  • Fry the masala ingredients in ghee (except cumin seeds) and grind into coarsely paste with cumin seeds.
  • Add the grounded rasam paste into the tamarind water and let it boil for simmer for ten minutes.
  • Remove from the fire.
  • Now heat oil in a kadai and add mustard seeds to it. Once it splutters add all other tempering and fry for few seconds.
  • Pour over to the Saathuamuthu. Garnish with coriander leaves.
  • Serve hot with Rice, pappad and Chips.

Apr 26, 2014

Pearl millet Sathuamuthu/ Kambu Rasam

English Name: Pearl Millet Tamil :  Kambu     Hindi:   Bajra

Pearl millet is a very high fiber content. India is the largest producer of pearl millet. Bajre ki roti with sarsoon ka saag is one of India’s signature dishes from the Rajasthan. I will post the recipes later.
Bajra is high in proteins , iron, calcium , and it prevents anemia.
This rasam is very healthy and unique one. Try it and Enjoy it.


Kambu                                    2 Tbsp.
Chopped Tomato                      1 No.
Tamarind                                  a small lemon size

Salt                                          to taste
Grated Ginger                            1 Tbsp.
Asafoetida powder                       ¼ Tsp.
Curry leaves                               few
Coriander leaves
To Seasonings:
 Ghee                                      1 Tbsp.
Black pepper                            ¼ Tsp.
Cumin seeds                             ¼ Tsp.
Red chilies                                1 no.

  • Soak the tamarind in hot water and extract juice and discard the pulp. Keep aside.
  • Soak the Kambu into the hot water for a hour, then cook it  in hot water. When kambu is well cooked, using blender to grind it with water. Drain and save the kambu water. Keep aside.
  •  In a sauce pan/ eeya sombhu, Add the  kambhu water,tamarind extract, chopped tomatoes, asafetida,grated ginger, rasam powder and salt  and bring to boil until the raw smell of kambhu & tamarind disappears.
  • If you need, you can add ½ cup of water , when it begins to boil. Switch off the stove.
  • Temper the all seasonings in ghee. Garnish with fresh coriander, leaves.
  • Rasam can be served with rice or as a soup.

Apr 1, 2014

Kollu Saathuamuthu/ Horse gram Rasam

Eating a healthy diet is getting more popular these days specially with the rise in obesity.. Horse gram is used for weight loss in Ayurveda medicines. Various parts of the plant are in use by Ayurveda practitioners for treatment of asthma, kidney stones, jaundice, and urinary disorders. Try this simple healthy rasam from my Madappalli

Horse Gram                        3 tbsp.
Water                                 2 cup 
Grated ginger                       1 Tbsp.
Tamarind                             a small gooseberry size
Turmeric powder                  ¼ Tsp.
Asafetida powder                  ¼ Tsp.
Curry leaves                          few
Coriander leaves                    For decoration
For Seasonings
Ghee                                   1 Tsp.
Black pepper                        ¼ Tsp.
Cumin Seed                          ¼ tsp


  • Soak the horse gram in hot water for overnight.
  • Pressure cooks it with water, grated ginger and salt to 4 whistles and mashes it well along with water in it.
  • Grind the pressure cooked horse gram into smooth paste and keep aside.
  • Soak the tamarind in hot water and extract the juice. Keep aside.
  • Add salt, asafetida, turmeric powder, rasam powder and boil them.
  • When the raw smell goes off, add the horse gram water and simmer.
  • When it froths, add the finely chopped curry leaves simmer for a few minutes and turn off the heat.
  • Finally add the tempered ingredients into the Saathuamuthu.
  • Garnish with coriander leaves.


  • If you wish replace tamarind with lemon juice. Add lemon Juice (2  tbsp.) finally before seasoning. You can make this sathuamuthu on Dwadasi Parayan day.

Nov 22, 2013

Dwadasi Sathuamuthu/Lemon Rasam without Tomato and Tamarind

This saathuamuthu is very simple. I make this saathuamuth on Dwadasi days(Next day of Ekadasi day).
For Dwadasi Paranya Thaligai Menus, Please see here . 
 I made this rasam without tamarind and tomatoes. . It tastes yummy and has the strong aroma of pepper & ginger .

Toor Dhal                             - ¼ cup
Turmeric Powder                     ½ tsp.
Water                                     2 cups.
Grated Ginger                       1 tbsp
Chopped curry leaves            few 
Lemon Juice                          2 tbsp.
Salt                                      to taste.                          
Fry and Powder coarsely
Ghee                                   ½ tsp.
Urdh dal                               ¾ tsp.
Chenna dal                            ½ tsp.
Black Pepper                          1 tbsp.
Cummin seeds                        1 tsp.
Red chilies                              2 no.
 Curry leaves                          few
Ghee                                   1 tbsp.
Mustard seeds                      1/2 tsp
Curry leaves                         little
Crushed red chilies                2 no.
Hing                                     a pinch                                 

Chopped Coriander leaves      for Garnish


  • Pressure cooks the dal with turmeric powder. Mash the dal and add 2 cup of water and dilute it. Transfer into the big vessel.
  • Add salt, turmeric powder,ginger, curry leaves and Hing and bring to boil on low fire.
  • In mean time, fry above ingredients (expect cumin seed) and powder it coarsely.
  • Add ground powder and boil , while rasam froths up, remove from the fire.
  • With one tablespoon ghee, fry the mustard seeds ,when they burst add curry leaves crushed red chilies and Hing to it and pour them to the Rasam.
  • Squeeze lemon juice and mix well.
  • Garnish with chopped cilantro. 


  • Lemon juice gives the sourness and pepper gives the taste and strong aroma for the sathuamuthu.

Dec 10, 2012

Kalyana Sathuamuthu/Marriage Rasam

This Rasam made in all Tamil Brahmin marriages.  This Rasam powder is freshly prepared every time  the sathuamuthu is made. . It has a distinct and exotic taste.


Cooked Toor dhal                            2 tbsp.
Tomatoes(finely chopped) -           1 no.
Tamarind                                         a small marble size
Turmeric powder                           1/4 tsp.
Salt to taste

For Sathuamuthu  Powder
Coriander seeds                                  1` tbsp..
Black Pepper                                     1 tsp.
Cumin seeds                                     1tsp
Curry leaves                                     few
Dry red chilies                                 4 no
Asafetida powder                           1/4 tsp.

To Garnish:
Ghee                                            1tbsp.
Mustard seeds                         1 tsp.
Cumin seeds                             ¼ tsp.
Curry leaves                              few
Tomato                                    1 no. (Roundly Cut)
Finely chopped coriander leaves   1 tbsp. 


  • Heat the ghee, fry all spice ingredients and grind coarsely in a mixer.
  • Pressure cooks the Toor dal with extra water.  Mashed it well and keep aside.
  • Soak tamarind and extract about 1 cup of juice.
  • Add salt, asafetida, turmeric powder and boil them.
  • When the raw smell goes off, add the dhal water and grounded Rasam powder and simmer.
  • When it froths, add the finely chopped tomatoes, simmer for a few minutes and turn off the heat.
  • Finally add the tempered ingredients into the Sathuamuthu.
  • Garnish with coriander leaves.

Jan 15, 2012

Sundakkai Sathuamuthu (Turkey Berry Rasam)

Solarium torvum (Turkey Berry), is a bushy, erect and spiny perennial plant used horticultural as a root stock for eggplant. People used chunadakka (the fruit of chunda or sunda) as a vegetable that goes into Sāmbhar and individual curries. People also used to preserve this wild-looking fruit by first soaking in curd as an Ayurveda herb, it has sedative, diuretic and digestive properties. It used in the treatment for coughs. It is a tonic for liver.
 Traditional way of cooking Sundakkai though, would be more elaborate as in Sundakkai VathalKozhambu, which makes for a beautiful classic dish in itself.
 In Iyengar cuisine, Sundakkai Vathal is an important part of the Dwadashi Thaligai  (the menu for this day is specifically geared towards leveling the acidity and getting the digestive juices flowing –simple menu).

This Sathuamuthu is easy to make and its very tasty also. 

Tamarind                           – 1 small lemon size
Salt                                    – to taste
Asafetida                            – ¼ tsp.
Curry leaves                          – a few
Tomato                               – 1 no
Ginger grated                      – 1 tbsp.
Turmeric powder                    – ¼ tsp.
Coarsely grind the following into a powder. No roasting is required.
Pepper                                 – 1 tbsp.
Cumin seeds                            – ½ tsp..
Coriander seeds                      – 1 tbsp.
Tovar dhal                               – 1 tbsp.
Red chilies                                 – 2no
Ghee                                               – 1 tsp
Mustard seeds                           – ¼ tsp
Black Pepper                              – ¼ tsp
Jeera                                       – 1/8 tsp
Rasam Powder                           - 1/4 tsp
Curry leaves
Red Chilies                                    –2 no
Sundakkai vatral                              2 tbsp.
Chopped coriander leaves               – 1tsp

  • Soak tamarind in warm water and extract the juice.
  • Add salt, Asafetida, tomato pieces, turmeric powder, and ginger and curry leaves.
  • Boil until the raw smell disappears.
  • Grind the five ingredients into a slightly coarse powder.
  • Add the powder and add water immediately to make one liter of rasam.
  • Boil for few more minutes in low flame.
  • Cover it with a lid to preserve flavor.
  • Switch off flame when the rasam is just about to boil.
  • Heat ghee and fry the seasoning and add to the rasam.
  • Garnish with Coriander leaves.

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