For 4 Person(s)


  • 1 cup coconut milk
  • a lemon-sized ball of tamarind
  • 2 tomatoes, crushed
  • 1/4 cup toor dal
  • 1 tsp (heaped) rasam powder
  • 2 cloves of garlic
  • fistful of fresh coriander leaves
  • salt, to taste
  • 2 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 2 red chilies, broken into two
  • 1/4 tsp hing
  • 1/4 tsp crushed pepper
  • 1/4 tsp turmeric
  • a sprig of curry leaf


Pressure cook toor dal with 1 cup of water.

Mash it well and add coconut milk to this.

Soak tamarind in 1/2 cup warm water and extract the juice. To this add the crushed tomatoes.

Add this to the coconut-milk and dal mixture. To this add the crushed garlic and rasam powder. Stir well.

Heat oil in a pan for tempering. Add the mustard seeds, cumin, broken red chilies, hing, and turmeric and curry leaves until they begin to crackle.

Next add the coconut-milk mixture. Reduce the flame to lowest possible. Do not allow this mixture to boil.

Let this be on the heat, until it starts to froth well.

In the meantime, take a serving bowl, add salt and fresh coriander leaves and keep ready.

When the rasam comes to a boil, pour it into the bowl and cover with a lid and serve after 15 minutes. Serve hot as an accompaniment with rice.