Vegetable Soup Rasam

As the name suggests, it’s a delicious rasam that can be enjoyed on it’s own or with hot rice and seppankizhangu (Arbi) fry.

Let’s get started..



Toor dhal – 1 cup

Turmeric powder – 1/2 tsp

2 cups of Julienned mixed vegetables (carrots, beans, cauliflower, cabbage and green peas)

Drumstick – 1 (chopped)

Onions – 2 (sliced)

Jaggery – A small piece

Tomatoes – 2 cups (blended to a thick puree and filtered)

Capsicum – 1/2 sliced

Tamarind extract – 1 cup

Sambhar powder – 2 tsp

10 Peppercorns and 1 tsp Jeera coarsely powdered

Coriander leaves – To garnish

Curry leaves – To garnish

Ghee – 2 tbsp

Mustard seeds – 1 tsp

Asafoetida – 1/2 tsp

Salt to taste


Pressure cook the items (Toor dhal, Turmeric powder, Veggies, Drumstick, Onion, Tomato puree, Capsicum) for 3 whistles. Lower the flame and leave it for 5 minutes.

Mix tamarind extract and sambhar powder to the vegetable mixture. Let it boil for about 5 minutes.

Sprinkle the coarsely ground peppercorns and jeera powder. Season one tsp of mustard seeds, 1/2 tsp asafoetida in 2 tbsp of ghee. Mix it in and leave it to boil for a minute.

Serve garnished with coriander & curry leaves along with hot rice and Seppankizhangu (Arbi) fry or Potato fry or Raw banana fry or Yam fry.


Chef’s tips:

  1. Julienned veggies tastes better than chopping them into fine pieces. The vegetables will retain their shape and not get mushy.
  2. Adding Gingelly oil (Sesame oil) along with ghee in the seasoning imparts a distinct flavour to the soup rasam.
  3. If you don’t have a pressure cooker, cook dhal and veggies separately and follow the recipe as stated.

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