Idhey Rasam Recipe

Served as: Main course
Cuisine: Authentic South Indian
Servings: 4


  • 2 medium size tomatoes
  • 1 or 2 green chillies
  • 3/4th cups of Tuar daal or Arhar dal (pressure cooked over 4-5 whistles and mashed)
  • Seedless tamarind pulp (size of half lemon) made with 1 cup of warm water
  • 2 spoons of Idhey rasam powder
  • Fresh Coriander finely chopped for garnish
  • 2 cups of water
  • Salt to taste

For Tempering:

  • 2 teaspoons of refined sunflower oil
  • 1 teaspoon ghee
  • 1 teaspoon mustard (rai)
  • Pinch of asafetida

How to make the Rasam

  • Fine chop or cut into cubes the tomatoes and add it to cup of water.
  • Add the tamarind pulp along with green chillies.
  • Add 3 spoons of Rasam powder and salt to taste.
  • Allow the mixture to boil and blend in for 10-15 min.
  • Add nicely mashed tuar dal and stir well for all ingredients to blend in on simmer flame. If the consistency seems thick to you, add some water.
  • Heat 1 teaspoon ghee - Add 1 teaspoon mustard seeds and a pinch of hing. Allow it to crackle. Add it to the Rasam.
  • Garnish with finely chopped coriander, stir and cover it with a lid for the flavor to infuse for 5-10 min.

Serve with hot rice and ghee, with beans/carrot poriyal or crispy Aloo (potatoes) Curry.

Add the Idhey twist to the Rasam on special occasions

Add 1 teaspoon of Idhey Sambhar powder and 2 spoons of rasam powder. Squeeze half a lemon in the rasam, after tempering. If you love the flavor of garlic mash a fresh garlic pod while tempering. Goes well as a soup too!

Happiness guaranteed!

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