Kottu Rasam is very simple and easy to make rasam that too at a very short notice. This is a plain rasam where we usually don't add tomatoes and dal. It's just made using rasam powder and tamarind mixture. Very soothing and healthy especially during the cold season and for recovery from cold/fever. This recipe is again from the great legend "Meenakshi Ammal" book of "Samaithu Par". Whenever, I come back from a trip, I love to make this rasam with hot steaming rice and then serve with ghee.
Tips to make Kottu Rasam
- You can also use readily available Tamarind Paste instead of Tamarind.
- Adjust the quantity of the Rasam Powder to your spice level.
- We don't usually use Garlic in this Rasam. If you like Garlic flavor, then you can add 2-3 garlic pods to the mixture.
- Tomato can also be added. As this Rasam made for a remedy to cold/fever, we don't add tomatoes.
If you like Kottu Rasam then you can also try other Traditional Rasam Recipes.
- Araitha Rasam - In Araitha Rasam, we are going to make a freshly ground Rasam masala instead of using the ready made rasam powder. Freshly ground rasam masala gives a nice and fresh flavour to the rasam.
- Lemon Ginger Rasam - Lemon Ginger Rasam, a tasty Rasam fully loaded with flavor of Lemon and Ginger. We don't add tamarind, instead we use just Tomato and Lemon for the sourness for the Rasam.
- Mor Rasam Recipe - Mor Rasam,a very unique rasam variety made with thin buttermilk along with freshly ground Rasam Spice Powder.
Recipe card to make Kottu Rasam
Kottu Rasam | Pathiya Rasam
Equipments Needed
- 1 Heavy Bottomed Pan
Servings: 4 people
Calories: 63kcal
Kottu Rasam is very plain rasam made just using the readily available Rasam Powder. We don't add dal or tomato in this rasam. Best suited for the recovery from Cold/Cough/Fever.
Print Recipe
Ingredients
- 1 small lemon size Tamarind or 2 teaspoon Tamarind Paste
- 1 teaspoon Rasam Powder
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- 1 sprig Curry leaves optional
- 1½ teaspoon Salt Adjust to your taste
- ¼ tsp Turmeric Powder
- 1 tablespoon Coriander Leaves chopped for Garnishing
For Tempering
- 2 teaspoon Ghee / Cooking Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Toor Dal (Pigeon pea)
- 4 nos Red Chili adjust to your spice level
- 1 sprig Curry leaves
Instructions
- Soak the tamarind in water for about 10 minutes and extract the tamarind juice.
- To the tamarind juice add the urmeric powder, hing (Asafetida), rasam powder, salt, curry leaves and allow the mixture to boil in medium flame. Add 1.5 cup of water. When the mixture starts to boil, switch off the flame.
- Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add broken red chilies, Toor Dal and fry it till the dal color change to brown. Finally add curry leaves and fry for about 30 seconds
- Remove from the ingredients from flame add these to the rasam. Garnish the rasam with chopped coriander leaves.
- Kottu rasam is ready to serve with plain rice and any stir-fry vegetables
Video
Notes
- You can also use readily available Tamarind Paste instead of Tamarind.
- Adjust the quantity of the Rasam Powder to your spice level.
- We don’t usually use Garlic in this Rasam. If you like Garlic flavor, then you can add 2-3 garlic pods to the mixture.
Nutritional Info
Nutrition Facts
Kottu Rasam | Pathiya Rasam
Amount Per Serving (1 cup)
Calories 63
Calories from Fat 28
% Daily Value*
Fat 3.1g5%
Saturated Fat 1.4g9%
Cholesterol 5.4mg2%
Sodium 12mg1%
Potassium 470mg13%
Carbohydrates 8.5g3%
Fiber 2.7g11%
Sugar 4.9g5%
Protein 2.2g4%
Vitamin A 1600IU32%
Vitamin C 34.7mg42%
Calcium 40mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures and instructions:
- Soak the tamarind in water for about 10 minutes and extract the tamarind juice.
- To the tamarind juice add the urmeric powder, hing (Asafetida), rasam powder, salt, curry leaves and allow the mixture to boil in medium flame.
- Add 1.5 cup of water. When the mixture starts to boil, switch off the flame.
- Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add broken red chilies, Toor Dal and fry it till the dal color change to brown. Finally add curry leaves and fry for about 30 seconds
- Remove from the ingredients from flame add these to the rasam. Garnish the rasam with chopped coriander leaves.
- Kottu rasam is ready to serve with plain rice and any stir-fry vegetables or stew
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| Kottu Rasam |
