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Thippli rasam

pathiya samayal
5 from 1 vote
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Rasam crush

  • 1/2 teaspoon ghee
  • 2 big garlic
  • 1/2 teaspoon pepper
  • 4 long pepper each around 1 inch
  • 1/2 teaspoon coriander seeds
  • 1/8 teaspoon fenugreek seeds
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Toor dal


  • 1 cup tamarind water
  • Required salt
  • 1 cup water
  • 1/8 teaspoon turmeric powder
  • Curry leaves few
  • Coriander leaves few
  • 1/2 teaspoon asafoetida

To temper

  • 1/2 tablespoon ghee
  • Drop of sesame oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds


  • Firstly keep all the ingredients ready for the rasam
  • Add ghee to a wide pan and slightly heat ghee
  • Furthermore add all the ingredients except cumin seeds mentioned under “rasam crush” and saute
  • Do even roasting till it turns aromatic and change color
  • Add cumin seeds, mix well and turn off the stove
  • Transfer to a plate and cool
  • Pulse and keep aside
  • Add Tamarind water, turmeric powder, salt and water; mix well
  • Cook in low - medium flame for 10 minutes or till raw smell goes off
  • Add pulsed rasam crush, curry leaves, coriander leaves, asafoetida and mix well
  • Cook till you see frothy boil and turn off the stove
  • Add ghee to a tadka pan, when ghee turns hot, add mustard seeds and let them splutter
  • Furthermore add cumin seeds and roast; turn off stove
  • Add drop of sesame oil and transfer the tempering to the rasam. Serve hot


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