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  • Our rasam is packed with a lot more spice than your normal cuppa rasam and even includes a dash of Maldive Fish as well. A little twist to a classic dish!

Difficulty rating 4/5 Serves 0 Takes 00:00

Check out our take on how to make rasam.


  • Tablespoon of Cumin (Cumin Seeds)
  • Tablespoon of Maldives Fish (Maldive Fish)
  • Tablespoon of Pepper (Pepper)
  • Cloves of Garlic (Garlic)
  • Grams of Ginger (Ginger)
  • Onion (Onion)
  • Green chillies (Green Chilies)
  • sprig of Rampe & Karapinchcha (Rampe & Karapinchcha)
  • Tablespoons of Vegetable Oil (Vegetable Oil)
  • Sticks of Cinnamon (Cinnamon)
  • Red Chillies (Red chillies)
  • Cups of Water (Water)
  • Tablespoon of Tamarind Paste (Tamarind Paste)
  • Tomato of Tomato (Tomato)
  • Tablespoon of Salt (Salt)
  • Tablespoon of Coconut Milk Powder (Coconut Milk Powder)


  • 1 Clay Pot (Clay Pot)
  • 1 Mortar and Pestle (motar and pestle)


  • Pound one tablespoon of cumin seed until its powdery. Add the Maldive Fish, 1 tablespoon of pepper, 5 garlic cloves, 5g of ginger, 1/2 a Bombay onion, 2 green chilies, rampe and karapinchcha.
  • Pound all of it together.
  • Heat the clay pot and place two tablespoons of vegetable oil, add 2 cinnamon sticks, karapinchcha, and 2 red chilies
  • Temper for 2 minutes.
  • Add to the clay pot, all the condiments that were pounded together.
  • Add 4 cups of water
  • Add 1 tablespoon on tamarind paste
  • Add 1 tomato
  • Add 1 tablespoon of salt
  • Add 1 tablespoon of coconut milk powder
  • Stir well
  • Cook for 10 minutes
  • Take the clay pot off the fire and its ready to serve,

Enjoy your rasam.


You can adjust the spice according to your preference

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