Ghee Rasam with Bean Stock

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Ghee Rasam with Bean Stock. Awwwww….and you know what finally am putting up a video post 😀 This is my first Video post in Jinooskitchen and on you tube. I find videos little bit interesting, quick and comfortable to understanding recipes than reading up the complete post. But anyways I will be putting up videos as well as pictorial directions in every post whichever is possible.ghee rasam

Talking about the Recipe, Ghee rasam with Bean stock, It is a traditional rasam recipe with Rajma bean stock. You can make this with any bean/pulses stock. It is tempered with ghee. Gives out so tempting flavor and when had with rice and potato fry..woww..I remember my school days when i go to my friends place often (who is a brahmin) , Her mom cooks this Rasam and potato fry for me as i like them so much. Since then am addicted to its flavor.

Check out Idichu Vecha Rasam recipe

Here is the Video for the recipe:

Ghee Rasam with Bean Stock Recipe:

Ghee Rasam with Bean stock

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 3 People


  • ½ cup dal pressure cooked
  • 1 cup rajma bean stock
  • 2 large tomato chopped
  • 1 no green chilli slit
  • 2 nos red chilli
  • 1 leaves spring curry
  • 2 cloves garlic crushed
  • ½ tsp cumin seeds crushed
  • 1 tsp peppercorns crushed
  • ½ tsp turmeric powder
  • ½ cup light tamarind extract
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Small pinch fenugreek seeds
  • ½ leaves spring curry
  • 1 tsp chopped coriander leaves


  • Pressure cook dal and crush garlic, cumin and peppercorns and keep them both ready.
  • Mix in Stock, tomatoes, green chilli, red chilli, curry leaves, turmeric powder, Tamarind extract and let it boil in medium flame for 10 min.
  • When it has reduced a little and tomatoes are softened, Add crushed garlic, cumin seeds and peppercorns. Mix well and let it boil for 2 more minutes
  • Add cooked and mashed dal, salt, asafoetida and let it just come to boil, Do not let it boil at this stage. When it becomes frothy. switch off stove.
  • Heat ghee in tadka, crackle mustard seeds, cumin seeds, fenugreek and curry leaves. Add this to the rasam. Sprinkle chopped coriander leaves.

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