Sunday, October 26, 2014


There are  so many varieties of rasams in the South Indian Cuisine and amazingly these days we get to see some new and innovative recipes. I came across this corn and coriander rasam recipe in Divya's blog "You Too Can Cook " and tried it out. It was very different and nice even without the addition of dal.

 Corn kernels ..  3-4 tbsps
Tamarind ....... lemon sized
Coriander leaves .. 1 cup
Curry leaves .... few
Peppercorns .... 1/2 tsp
Cumin seeds ... 1/2 tsp
Garlic ...... 2-3 cloves
Rasam powder ..... 1 tsp
Turmeric powder ... 1/4 tsp
Mustard seeds .... 1/4 tsp
Salt .... to taste
Oil ..... 2 tbsps
Water ... 3-4 cups or as needed.

1. Soak the tamarind in water and set aside for 1 hour. Mash it and extract the pulp.
2. Grind together coarsely :
Corn kernels
Coriander leaves
Curry leaves
Pepper corns
Cumin seeds
3. Heat oil in a pan add the mustard seeds.
4. When they crackle add the ground mixture and saute for a few seconds.
5. Add the water, tamarind extract and the rasam powder, salt and turmeric powder.
6. Bring to a boil and simmer for about 4-5 minutes.

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