01
Good Rasam
With Rice
Rasam - essence, juice, or extract (good)
A light, tangy rasam with tamarind and spices, made without dal.
CLICK TO REad
AMMAMMA'S NOTES.
Ghee
2 spoons
Red Chilli
2 pieces
Corriander Seeds
1/4th spoon
Toor Dal
1/4th spoon
asafoetida
1/4th spoon
turmeric
1/4th spoon
rasam powder
1/4th spoon
curry leaves
a few leaves
corriander leaves
a few leaves
mustard seeds
a little
cumin seeds
1/4th spoon
01
In a pan, add 2 spoons ghee.
02
When it becomes hot add mustard, red chilly, dhaniya 1/4th spoon, toor dal 1/4th spoon, cumin 1/4th spoon, and mix.
03
Next, add it to the tamarind pulp, and add little water, along with 1/4th spoon of turmeric, salt, rasam powder, and asafetida.
04
Let all of this boil for about 5 minutes. Add curry leaves, and coriander.
General Curry
An everyday dry vegetable curry with mustard, urad dal and coconut — goes with any meal.
learn more
Jeera Rasam
Jeera - cumin, rasam - essence, juice, or extract
learn more
HOT RASAM AND A CURRY WAS ALL I EVER NEEDED TO FUNCTION. SHE KNEW I WAS PICKY ABOUT THE RICE I HAD WITH IT, SO SHE'D SKIM THE TOP LAYER OF PRESSURE-COOKED RICE FOR ME, SERVE CURRY IN A CUP, AND — AS IF RASAM ALONE WASN'T ENOUGH — MAKE ONE EXTRA SPECIAL DISH THAT DAY, A PAYSAM OR A SWEET (BECAUSE RASAM WASN'T FANCY ENOUGH).
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026