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Authentic Rasam Recipe | Thili Saaru

Servings: 5 


  • 5-6 garlic cloves 

  • A handful of curry leaves 

  • 4 dried red chillies 

  • Coriander leaves 

  • 3.5 teaspoons cumin seeds 

  • 1 teaspoon black pepper 

  • Gooseberry-sized tamarind pulp 

  • 2 tablespoons oil 

  • 1/2 teaspoon mustard seeds 

  • 1/2 teaspoon cumin seeds 

  • 1/4 teaspoon hing/asafoetida 

  • 3-4 crushed garlic cloves 

  • 3 tomatoes 

  • Salt to taste 

  • 1/2 teaspoon turmeric powder 

  • 1 tablespoon rasam powder/curry powder 

  • 1 tablespoon jaggery powder 

  • Water  


  1. Crush garlic, a few curry leaves, 2 red chillies, some coriander leaves, 3 teaspoons cumin seeds, and black pepper in a mortar until the garlic is mashed into a paste.

  2. Soak the tamarind in 1/4 cup of water in a small bowl to make pulp.  

  3. Heat oil in a pan, add mustard seeds and let them pop. 

  4. Next, add cumin seeds and let them sizzle. 

  5. Now, add 2 red chillies and asafoetida, and stir well. 

  6. Add crushed garlic and sauté for a few seconds, then add curry leaves and stir. 

  7. Add tomatoes, salt, tamarind pulp, turmeric, rasam powder, jaggery powder, and mix well.  

  8. Add around 1 litre of water and boil until the tomatoes are tender. 

  9. Next, add the crushed spices and boil for just a minute. 

  10. Garnish with coriander leaves and serve rasam hot as a soup or with steamed rice.


Hello there, I'm Neetu!

I love to cook! I love to eat, and naturally,
just gravitated towards cooking.


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