Horse gram rasam

Rasam is a hot, tangy and spicy sidedish which is had with rice or like soup. A popular sidedish in south Indian meal without it a meal is incomplete. Rasam is good for digestion. For cold, cough, flu and fever ..rasam is highly recommend. Rasam gives great relief not only to throat but so soothing, warming and detoxing to entire body as well. Rasam powder (recipe updated below) is a ground mixture of cumin, pepper and coriander. Rasam powder and rushed garlic when added to rasam, it enhances the flavour. Tur dal stock or horse gram stock can also be added to rasam. Here, I have used horse gram stock which helps in weight loss. The tangyness of tamarind, salt and spices should be perfect for a proper rasam. When rasam boils, add salt, aroma fills the kitchen which says that everything is perfect. Do try it for your family and stay healthy.

⏲️PREP TIME : 15 minutes

⏲️COOK TIME : 8 minutes

🥘CUISINE : Indian

🍲COURSE : Sidedish

🥛YIELD : 8 servings


Country tomato – 2 no.

Tamarind – 1 lemon size.

Sambar powder – 1/2 tsp

Turmeric powder – 1/2 tsp

Hing generous pinch

Rasam powder – 1 & 1/2tsp

Sesame oil – 2 tbsp

Garlic with skin – 4 no.

Mustard seeds – 1/4 tsp

Curry leaves few.

Red chilli – 1no.

Coriander leaves finely chopped few.

Water as required.

Salt as required.


In a bowl add 3 glasses of water, add tomatoes, tamarind and allow to boil for 10 minutes.

Allow it to cool down and squeeze the tomatoes and tamarind to extract the juice from it.

Add in the horse gram cooked water or tur dal water. (you may skip if you don’t have it.)

Filter the contents.

Heat oil in a pan and temper mustard seeds allow it to splutter then add red chilli, crushed garlic with skin, and curry leaves.

Pour the filtered tomato tamarind juice and 2 glasses of water .

Sprinkle generous amount of hing powder.

Add in turmeric powder.

Add in sambar powder.

Add rasam powder to it.

Allow it to come to a boil.

Now add salt when it comes to boil and stop the flames.

Finally garnish with chopped coriander leaves .

Serve the hot rasam with rice.


Pepper corns – 4 tbsp

Cumin – 4 tbsp

Coriander seeds – 4 tbsp

Dry roast the above 3 items and ground them to a fine powder and store in an air tight container.


Rasam should be put off when it comes to a boil.

Rasam tastes better when salt is added at the end.

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