Nattu Rasam

In this variety of Rasam, the tomatoes used are the country variety. You need to vary the tamarind paste accordingly as the tomatoes are sour by nature. Tangy and tasty.


Tomato 1, big, chopped - preferably use the 'Country' variety.

Oil – 1 tsp

Mustard – ½ tsp

Curry Leaves – 1 sprig

Gr.Chilli – 1, slit

Asafetida – ¼ tsp

Tamarind paste – 1-2 tsp (to taste)

Coriander leaves

Cumin Seeds – 1 tsp

Black Pepper – ½ tsp

Dried Red Chili – 1

Curry leaves – 6

Garlic cloves – 3

Coriander stalks – few


Coarsely grind the pepper, cumin, chili, and curry leaves roughly. Crush garlic and coriander stalks together. Mix with 1 cup of water and a pinch of turmeric powder.

Heat oil and splutter mustard. Add green chilli, curry leaves and asafetida. Add tomatoes and sauté for a minute. Add ground paste (with water) and tamarind paste. Check taste and adjust seasoning and water as needed.

Bring it to a boil. Simmer and take off heat as soon as it starts to bubble and rise along the sides. Sprinkle coriander leaves and keep the vessel covered until serving time.


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