Malli Rasam

Malli Rasam:

Rasam which makes our meal more special in many ways by its digestive property, aroma, and flavor. We have plenty of interesting recipes to prepare Rasam. It is a fluid in consistency basically prepared with Tamarind extract and Indian pepper. Aromatic substances like Lemon, Pineapple, Rose water and Goose berry can be added. Here we make rasam with the healthy seed.

Why do we prefer with Coriander seeds?

Coriander seeds Prevents Menstrual Irregularities

Keeps a Check on Cholesterol,

Better digestion,

Facilitates Hair Growth, 

Helps Tackle Diabetes

Beautiful Skin

Prevents Menstrual Irregularities

and the seeds contain linoleic acid that also has pain relieving properties to diminish irritation.

Coriander seeds as Malli in Tamil.

Malli Rasam: Fresh ground Rasam mix is the key secret to enhance the taste of Rasam.

Malli Rasam
Malli Rasam

Ingredients: To Coarse grind

Malli Rasam: Fresh ground Rasam mix is the key secret to enhance the taste of Rasam.

Malli Coriander seeds-1 tbsp

Pepper corns-1 Tsp

Cumin seeds-1 tsp

Red chili-2

Garlic 3 cloves

Ingredients -2

Turmeric powder-1/4 Tsp

Salt-1/2 tsp

Tamarind extract-1 tbsp

Tomato-Water 3 cups

To Temper:

Oil-1 tsp

Mustard seeds-1/2 Tsp

Asafoetida 1/4 Tsp

Curry leaves and Coriander leaves to garnish.


Coarse grind Ingredient-1

Take a bowl, add water, Ingredient- 2 and mix well.


Add coarse grind mixture to the rasam.

Heat pan with oil and season it with the above mentioned To Temper ingredients.

Add chopped tomatoes and saute well till it leaves its skin.

Gradually add the rasam and allow it to boil.(Do not boil more than a minute, taste and smell may vary)


Switch off the flame and garnish with Coriander leaves.

Aromatic healthy Corainder rasam is ready to serve.

This can be taken as soup to drink or with plain cooked rice.


Mutton Rasam

Mutton Rasam:

Mutton is considered as a rich and tasty non-vegetarian dish. Once mutton was the main item for the  feast in non-veg meal, nowadays mostly it has been replaced by chicken. Spicy mutton rasam is one of my mother’s special dish loved by all, this is more or less same as chicken rasam. Simple with little ingredients, only a few steps to be followed with care to enjoy this scrumptious mutton rasam.

Since meat contains a large amount of protein, this could be beneficial to the body as the need for protein is an important one for the body growth.

Mutton Rasam
Mutton Rasam


Mutton-1/4 kgm

Shallot-9 nos

Tomato big-1

Tamarind extract-2 tsp

Turmeric powder-1/4 tsp

Salt 1 1/2 tsp

Red chilli-9 nos

Pepper-1/2 tsp

Cumin seeds-1/2 tsp

Garlic-3 pods

Coriander seeds-1/2 tsp

Curry leaves-2 twig

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  1. Wash and clean mutton, add salt and turmeric powder mix well and set aside.

2. Coarse grind pepper, cumin, coriander seeds, and garlic.

3. Cut dry red chillies with the help of scissors into small pieces.

4. Peel and cut onion and tomato.

5. Heat pan with oil, add cut dry red chillies fry until the seeds become golden yellow.

6. Now add curry leaves, onion and marinated mutton to it saute it for 3 to 5 minutes approx.

7. Add tomato saute till it leaves its skin.(tomato and red chilli should get cooked by the juice ooze out from mutton)

8. Now add 2 cups of water, tamarind extract, and salt required if any and pressure cook for 6 to 8 whistles.

9. When the steam releases, add crushed pepper, cumin, and garlic masala to it, allow it to boil for a minute and switch off.

Serve with plain cooked rice and enjoy.



Nellikkai Rasam / Goose berry Rasam

Nellikkai Rasam / Gooseberry Rasam:

We can consume Gooseberry directly as it contain numerous health benefits. Gooseberry is very rich in Vitamin C. If it is not preferred to have as such because of its tanginess, we have many recipes like nellikaai podi, thuvayal, rasam, juice, jam, raitha etc….. I like to share this fantastic rasam recipe, actually rasam is included in our south Indian regular menu for good digestion and to increases our appetite. Here no need to add tamarind or tomato, complete taste of gooseberry enhances the taste of rasam,

Gooseberries enhances food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination, enhances fertility, helps the urinary system, is good for the skin, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens the eyes, improves muscle tone and it acts as an antioxidant. Gooseberries reduces blood sugar in diabetic patient. It strengthens heart muscles. It improves body resistance “.

Nellikkai Rasam / Gooseber
Nellikkai Rasam / Gooseberry rasam


Gooseberry-3 nos

Toor dal -1 tbsp cooked soft

Salt-1 tsp

Pepper corns-1 tsp

Cumin seeds-1/2 tsp

Coriander seeds-1 tsp

Hing-1/4 tsp

Dry red chilli-2 nos

Garlic- 3 pods


To season:

Oil-2 tsp

Mustard seeds-1 tsp

Curry leaves-2 twig

Coriander leaves to garnish

Method to prepare:

1. Cook, cooked dal, turmeric powder and gooseberry for a whistle.


2.Grind pepper, cumin, coriander seeds and garlic with dry red chillies to a coarse powder.


3.Add pressure cooked gooseberry dal to the ground mixture.

4.Heat 2 tsp of oil temper it with above-given “To season” ingredients add hing and curry leaves.


6.Now add rasam and allow it to boil for a minute carefully, not for a long time.


7. Switch off and garnish with  coriander leaves

Thakkali PoonduRasam/Tomato Garlic Rasam

Thakkali Poondu Rasam/Tomato Garlic Rasam:


Rasam is a spicy soup made in south India using tamarind juice, pepper, tomato, cumin and other spices. Lentils are also added to it for extra nutrition. It is either eaten along with rice or drunk after a meal. Its distinct taste is sourness, contributed by the tamarind base. It is usually difficult to find a healthy dish that is also appetizing, but rasam is one of those dishes,served in everyday meal.

What is special in Rasam?

Cumin seeds and pepper,added in Rasam helps as heeling agent for stomach bloat, mucous in the throat tube,Eye cataract disorder , asthma etc.

Asafoetida in Rasam cures all stomach disorders . Prevents seizures . Gives peace of mind to the body.

Garlic in Rasam regulates, asthma , heart disease, intestinal insects , stones in the kidneys , liver disorders,

Coriander leaves  and Curry leaves added in Rasam subsides the  fever and excreted through urine . Reduces body heat , drought , etc. Increases vision of the eyes .

Prevents menstrual disorders . In addition to ensuring the womb to operate effectively and intestinal organs , digestive  prevent diabetes , Kidney failure , etc. If you treat them , joining the curry leaf juice helps.

Takes care of the heart and blood vessels. Appropriate level of protein in the healing of diseases of B vitamins , C vitamins are also in the lung disorder resolves fever, stomach discomfort and helps to keep it clean .

Lot of secrets present in Rasam, valuable herbal essence of this Rasam has become important in our regular menu.

Different types of rasam can be made using various major ingredients,as Puli Rasa,Lemon Rasam,Pine apple Rasam,Paruppu Rasam etc. Tomato rasam is one of the most popular types. I have made this rasam with the great combination of Tomato and Garlic.


Tomato-1 big

Rasam Powder-1 tsp ( or (coarse grind Pepper,Coriander seeds, hing and red chilli add garlic along with this at last to grind coarsely)

Salt-1 tsp

Hing-1/4 tsp

Garlic-5 pods crushed

Curry leaves-1 twig

Coriander chopped little

Tamarind Extract 1 tbsp(small goose berry size)

To Temper:

Oil-2 tsp

Mustard seeds-1 tsp

Red chilli-2 nos


Mash Tomato add 2 cups of water, Salt,Tamarind juice and Asafoetida,Half of rasam powder allow it to boil for 2 minutes.transfer to a bowl.

Heat pan with one teaspoon of oil,Season with “To temper Ingredients”

Add pre boiled rasam,curry leaves,coarse grind Rasam powder and crushed Garlic when forth forms remove from flame add coriander leaves.


Serve with plain cooked rice and KarunaiKizhangu Masiyal or Paruppu Thovayal.














Pori Rasam/Instant Rasam

Pori Rasam:

Pori means literally tempering the ingredients in Tamil, that is the special in this rasam is to temper with proper ingredients,not to allow it to boil for long.Smell itself make us feel hungry.

Rasam is mild, soothing for cold and cough also made every day for proper digestion, it can be served with rice or to drink hot as soup.In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice. Only rasam with rice is suggested by doctors to have during fever such a good medicine harmless and easy to digest,pepper,cumin garlic, added in it reduces cough and cold.Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients.

We have variety of rasam recipe which tastes great,instant rasam is made without any tomatoes or dal boiled water.Can made in a minute, I always remember my brother when I prepare this instant Rasam,he used to say avasara rasam has it’s own special taste and aroma. This can be matched with any stir fried vegetables or paruppu thuvayal.

Instant rasam
Instant rasam
Ingredients:serves-4 person

Tamarind extract 2 tbsp

Salt 1 tsp

Asafoetida-1/4 tsp

Pepper 2 tsp

Cumin seeds-1 tsp

Coriander seed-1 tsp

Garlic 3 pods

Red chilli-1+1


Grind red chilli,pepper,cumin seeds,coriander seeds and Garlic in a blender or stone grind coarsely gives you better taste.

Add the ground mixer in 2 cups of water,mix tamarind extract and salt ,mix well and keep aside.


Heat pan with 2 tsp of oil season with mustard seeds and red chilli.

Sprinkle asafoetida,add curry leaves,Now add the rasam mixed water to it.

Allow it to boil till forth forms do not allow it to boil for long time taste varies.

Add chopped coriander leaves,serve hot.

Note: Instead of normal water dal boiled water also can be added to enhance the taste.



Chicken Rasam

Chicken Rasam:

Chicken rasam is very popular dish in chettinad district ,Nattu kozhi rasam is made by my mother during winter,it is good for common cold,cough,Body pain and fever.This can be served to drink and with steam cooked rice.



Chicken -250 gms]

Dry Red chilli-9 to 10 nos

Tomato-1 chopped

Tamarind juice-2 tsp

Turmeric powder-1/2 tsp


cumin -1/2 tsp

coriander seeds-1/2 tsp

Garlic crushed-3 nos

Curry leaves2 twigs


Clean chicken mix Salt and turmeric powder keep aside for an hour.

Cut dry red chillies in to small pieces.

Chop tomato,crush Pepper,cumin,and coriander leaves,crush garlic.



Method to prepare:

1.Heat pan with 1 tbsp of oil add red chilli saute until seeds turn golden colour.

2.Add curry leaves and marinated chicken saute well and add chopped tomato in it,saute until tomato looses it skin,water from chicken and tomato oozes out, saute until it evaporates.



3.Add 3 cups of water and tamarind juice,cook till chicken becomes soft,can pressure cook for 2 whistles.

4.When steam releases bring it to boil again,add crushed pepper and garlic ,switch off stove and serve hot and spicy chicken rasam.

Pineapple Rasam

Pineapple Rasam :



We know many fruits are used in cooking like Banana in Appam,fruit flavoured chappathi, Kesari ,Mango sambar, Papaya kottu,and Pineapple  kesari and in Rasam it has unique flavour and smell, which is liked commonly by all age group. I made this for first time today with Salmon fry really it was yummy!!!.

Ingredients :

Pineapple -1/2 cup  cleaned and sliced


Tamarind extract-1 1/2 tsp

Salt 1 tsp

Turmeric powder-1/4 tsp

For fresh Rasam mix: Cumin seeds-1 tsp ,Pepper corns-3/4 tsp ,Garlic-3 pods,Coriander seeds grind coarsely keep aside to add finally.



For seasoning:

Oil-1 1/2 tsp

Mustard-1/2 tsp

Urad 1/4 tsp

Dry red chilli- 2nos

Curry leaves-2 twigs

Coriander chopped few


Grind Tomato and half of Pineapple slices  Take kadai add two cups of water,Ground paste,Hing, Turmeric powder Salt and Tamarind extract allow it to boil for 2 minutes.

Now another heat pan with oil season with above ingredients when it splutters add Curry leaves, rest of the pineapple slices saute well until half cooked .

Add crushed or  coarsely ground rasam mix and boiled rasam.

When it starts forth forming switch off stove add Coriander leaves.

This can be drink like soup or with hot rice that matches with ant veg- masala or fish fry