Tulsi rasam

Tulsi rasam

Tulsi rasam


  1. Toor daal  –  three tblsp
  2. Coriander seeds  – one-fourth tsp
  3. Red chilli  –  one
  4. Jeera seeds  –  half tsp
  5. Pepper  –  four
  6. Tulsi leaves  –  six
  7. Oil  –  one tsp
  8. Urad daal  –  one-fourth tsp
  9. Mustard seeds  – one-fourth tsp
  10. Salt  –  to taste
  11. Curry leaves  –  few
  12. Coriander leaves  –  few
  13. Water  –  two cups
  14. Turmeric powder  –  one-fourth tsp
  15. Asfoetida  –  pinch


In a bowl, soak toor daal in water for 30 mintues. In a mixer jar add soaked toor daal, coriander seeds, jeera seeds (one-fourth tsp), red chilli, pepper, tulsi leaves, asafoetida and salt. Make a fine paste.



Transfer  to a bowl and add water (two cups), turmeric powder and coriander leaves. Mix well and  boil it. In another pan prepare tadka with oil, jeera seeds, mustard seeds, urad daal and curry leaves. Add this to rasam and mix well.


Serves two to three


15 to 20 mins


One day


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