So you get the drift, Rasam though eaten with rice as a second course can be served as an as appetizer much like a soup . Paired with vegetables or steamed lentils and dressed up with a variety of spices, it’s myriad avatars is sure to tantalize the taste buds. Also called as saaru or chaaru or saatramudhu, rasam is an important dish in any South Indian feast. 

We the Avant Garde Cookies in our Week 4 : Month 1, have the theme as Tamil cuisine and rasam fits the bill perfectly. The recipe is from Chandra Padmanabhan’s Southern Flavours. This rasam with veggies, lentils and suitably spiced up is a keeper recipe and goes well with rice.

What’s in it :- (Prep Time : 25 mins, Cooking Time : 15 mins, Serves : 6)

Wash the lentils well and drain. Cook the lentils in a pressure cooker with adequate water for up to 4 -5 whistles. Puree tomatoes and set aside. Strain it if you wish.


In a small pan, heat the oil and tip in spice mix – add pepper, cumin seeds and coriander seeds. Saute for a few minutes gently under low to medium flame. Once the aroma starts wafting across tip in the dried coconut (grated or sliced). Let the mix turn  a golden brown. Take off flame and grind to make a fine powder.


Bring 2 cups of water to boil. Add carrot, cabbage and turmeric powder. Lower flame and let it simmer for 5 to 10 minutes till the veggies turn tender.


Stir in cooked lentils, pureed tomatoes, salt and the powdered spice mix. Simmer uncovered for 5 minutes over medium flame till they are well blended. Remove from flame. Add more water if you feel the mix to be too think.


Meanwhile, heat ghee in a small pan. Add the ingredients mentioned for tempering. once the mustard seeds start to crackle, stir the contents of it in to the rasam.
Stir in lime juice.Garnish with coriander leaves.


Serve hot with rice .