Sathukkudi Rasam

Rasam is generally the second course to be served with rice in South Indian lunches. Varieties are made altering the source of sourness - which lends the dish its tartness. Lime and Pineapple are some of the popular varieties preferred. Sweet lime or orange is also used for a different flavor. Pineapple and Sweet Lime offer a sweet-sour taste - the natural sweetness of the fruit comes through.

Sathukkudi in Tamil/Mosambi in Hindi/Sweet Lime in English.

Sathukkudi Rasam


Sweet Lime juice 1½ cups

Tomato 1, deseed and dice

Cooked Tur Dal 2 Tbsp

Rasam Pd 1 tsp

Water 1 cup

Salt to taste

Oil 1 tsp

Mustard ¼ tsp

Green Chilli 1

Curry leaves 2 sprigs

Coriander 2 Tbsp


Mash the tur dal and mix well with water. Add rasam powder to it.

Take sweet lime juice in a serving dish. Add 1 tablespoon chopped coriander to it.

Heat oil in a small pan. Splutter the mustard seeds. Wait till they pop and then add curry leaves, green chilli, coriander leaves and tomato. Add rasam water and bring to a boil. Add salt to tsate.

Add piping hot rasam to the Sweet Lime juice.


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