Rasam with Curry Leaves – Perfect if you are Ailing or Recuperating (and for everyone else too)

Invalid Rasam with Curry Leaves

Here is another Rasam to add to our series exploring the different types of Rasam. This one is another using lime juice for a tangy, digestion promoting, delicious dish. It is often prepared as a dish for people who are or have been ill – no tamarind, mustard seeds or chillies. Instead, curry leaves are sautéed in ghee and added to the rasam with coriander leaves.

There are four differen Ayurvedic Rasam,t ways of making Lime Rasam, according to the Queen of Tamil Food, Meenakshi Ammal. This is the fourth of her methods. The delight of providing multiple ways of making one dish is (if you love to explore the subtleties of flavour, as I do), you can make them side by side and examine their tastes.

We are pursuing the Rasams Chapter in Meenakshi Ammal’s books Cook and See as they are traditional Tamil recipes. Although we are not afraid to step away from the tree, going back to very traditional recipes (that can still be made in the modern kitchen) is an important way to get the hang of traditional as well as modern methods and flavour combinations. I hope you feel the same.

See all of the Lime Rasam dishes here.

Similar recipes include Lime Rasam with Cumin Seed and Black Pepper, Mysore Rasam, Tulsi Rasam, and Pepper Rasam.

You might also be interested in the following articles:

Our simply explore all of our Rasam recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Summer recipes.

Invalid Rasam with Curry Leaves

Meenakshi Ammal calls this Invalid Rasam –  an old fashioned term now, that is falling out of use.

Rasam with Curry Leaves | Especially good if you’re ill or recuperating

0.5 cup toor dal
1 tspn cumin seeds
0.75 tspn black pepper corns
pinch asafoetida

1.5 – 2 limes, depending on size
coriander leaves to garnish
sea salt to taste

2 tspn ghee
10 – 12 curry leaves

Grind the cumin seeds and pepper corns to a fine powder.

Cook the dal in plenty of water until soft and very mushy.

Take the water from the top of the cooked dal and make up to 2 cups with water.

Bring to the boil and add the asafoetida and pepper-cumin powder. Simmer for 5 minutes.

Add the cooked dal to the boiling rasam, and make up to 4 cups. Bring to the boil again and then remove from the heat.

Make a tadka of the curry leaves in the ghee, and add to the rasam.

Add the strained juice of the limes. Garnish with coriander leaves and serve.

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