13 December 2012,23:32 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
10 minutes

Preparation Method :

  • To make the spice paste: Fry in 2 teaspoon ghee all the ingredients for the spice paste. Grind to a fine paste, adding very little water. Set aside.
  • Add 220 ml of water, tomato, salt and simmer till the tomatoes are tender.
  • Add the ground spice paste and simmer for a couple of minutes.
  • Heat ghee and add all the ingredients for the tempering. When the mustard seeds splutter, add to the rasam. Turn off the heat.
  • Pour in the sour buttermilk. Mix well.
  • Serve hot with rice.


  • 200 ml sour buttermilk
  • 40 grams red gram dhal, cooked
  • 1 tomato, quartered
  • Salt to taste

Spice Paste

  • 1 teaspoon ghee
  • 4 dry red chillies
  • 1 teaspoon coriander seeds
  • 1 teaspoon red gram dhal
  • ½ teaspoon fenugreek seeds
  • ½ teaspoon black peppercorns
  • ½ teaspoon asafetida powder

For Tempering

  • 1 teaspoon cumin seeds
  • 1 teaspoon ghee
  • 1 teaspoon mustard seeds
  • 1 dry red chilli, halved
  • A few curry leaves

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