13/06/2026
Nati Style Rasam
Ingredients
Tamarind – small lemon-sized ball
1 tomato, chopped
Salt to taste
1 tsp sugar (optional)
1 tsp cumin powder
1 tsp pepper powder
A pinch of asafoetida (hing)
Curry leaves – a few sprigs
5–6 garlic cloves, crushed
¼ tsp turmeric powder
1 dried red chilli
Water as required
Fresh coriander leaves and curry leaves, chopped
For Tempering
1 tsp oil
½ tsp mustard seeds
½ tsp pepper powder
½ tsp cumin powder
Curry leaves
3–4 garlic cloves, crushed
1–2 dried red chillies
Method
1. In a bowl, combine tamarind, tomato, salt, sugar (if using), cumin powder, pepper powder, asafoetida, curry leaves, crushed garlic, turmeric powder, and one dried red chilli.
2. Add water and soak for 30 minutes.
3. After soaking, squeeze the mixture thoroughly so that all the pulp and flavors are extracted. Strain if preferred or pour everything
4. Heat oil in a pan. Add mustard seeds and allow them to splutter.
5. Add pepper powder, cumin powder, curry leaves, crushed garlic, and dried red chillies. Sauté on low flame until aromatic.
6. Pour in the extracted rasam mixture. Add more water if required and adjust the salt.
7. Bring it to a gentle boil. Once it comes to a single boil, switch off the flame.
8. Place chopped coriander leaves and a few fresh curry leaves in a serving bowl. Immediately pour the hot rasam over them and close the lid to retain the aroma.
9. Let it rest for 2–3 minutes before serving.
Serve hot with steamed rice or enjoy as a comforting soup. 🍲
