Dwadeshi Rasam


This Rasam is made without Tomatoes and Tamarind.


For Rasam:
Toor dal – 1/2 cup
Ginger – 1 tbsp
Turmeric powder – 1/2 tsp
Jaggery powder – 1 tsp

For Rasam Powder:
Oil/Ghee – 1/2 tsp
Udad Dal – 3/4 tsp
Channa Dal – 1/2 tsp
Black Pepper – 1 tbsp
Cumin seeds – 1 tsp
Red Chillies – 2
Curry leaves – few

For Tempering:
Ghee – 1 tsp
Mustard seeds – 1 tsp
Curry leaves – handful
Crushed Red chillies – 1 or 2
Hing – 1/8 tsp

For Garnish:
Lemon Juice – 2 tbsp
Chopped coriander leaves


Roast all the items under Rasam powder in oil or ghee. Once cool, grind it to a slightly coarse powder.

Wash and pressure cook toor dal till it is soft and mushy.Mash the cooked dal.

Heat a large vessel. Add the mashed dal, 3 cups water ,ginger,turmeric powder,jaggery powder and salt.
Cook till it comes to rolling boil.
Add the Rasam powder and cook till the entire mixture froths.
Switch off the stove.

Heat oil or ghee in tadka pan. Once hot, add crushed red chilli and mustard seeds.
Once Mustard seeds start spluttering, add hing and curry leaves.Fry for few seconds and pour over Rasam.

Add lemon juice and chopped coriander leaves.
Serve with hot rice.


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