Coriander rasam

Coriander rasam

Coriander rasam


  1. Cooked and mashed split yellow moong daal  –  one-fourth cup
  2. Coriander leaves  –  one-fourth cup
  3. Rasam powder  –  one tsp
  4. Salt  –  to taste
  5. Turmeric powder  –  pinch
  6. Crushed garlic  –  one clove
  7. Oil  –  one tsp
  8. Mustard seeds  –  one-fourth tsp
  9. Urad daal  –  one-fourth tsp
  10. Jeera seeds  –  one-fourth tsp
  11. tamarind  –  two inches (soak in water and squeeze to a pulp)
  12. Brown sugar  –  one-fourth tsp
  13. Water  –  two and half cups ( more or less depends on the consistency)


In a mixer jar add coriander leaves and little water, make a puree. In a pan, add oil, jeera seeds, mustard seeds, urad daal,  crushed garlic and turmeric, fry them until garlic turns light brown. Then add coriander paste, tamarind pulp, cooked and mashed moong daal, salt, sugar and water. Boil rasam. Ready to serve with rice.


Serves two to three


15 to 20 mins


One day


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