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Idichu Vecha Rasam

Rasam is prepared with tamarind/tomato juice with the spices roasted and boiled in the tamarind juice.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Indian, Kerala cuisine, South Indian
Servings: 4 Servings
Author: Jinoo Jayakrishnan
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  • 5-6 large garlic cloves
  • 1/2 tsp peppercorns
  • 2-3 dry broken red chilli
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp cumin seeds
  • 2 medium sized tomatoes
  • 1/2 the lemon sized tamarind
  • 1 tsp mustard seeds
  • 1 spring curry leaves
  • 1 pinch asafoetida
  • 1/2 tsp turmeric powder
  • 1 tsp corriander powder
  • 1 tsp chopped corainder leaves


Making masala:

  • Take garlic in mortar pestle, roughly smash it with the skin. (Let the skin be in the rasam, it adds to the taste) transfer it to a plate/bowl.
  • Again take peppercorns, broken red chilli, fenugreek and cumin seeds in mortar pestle and roughly grind them.

Making Tamarind/tomato juice:

  • Boil roughly chopped tomato and tamarind until rolling boil. Smash it and filter it.

Making of rasam:

  • Heat 1 tsp oil in kadai, splutter mustard seeds, curry leaves and asafoetida. put in the ground mixture from step 2. saute for just half a minute. pour the tomato and tamarind water.
  • Add salt, turmeric powder, coriander powder, chopped coriander leaves. Mix well and let it boil. As soon it starts boiling, switch it off.


We can add 1 tbsp boiled dal and its optional.
Adding a pinch sugar and a pinch of sambar powder to rasam always gives a special twist to it.