Miriyalu Rasam


1 large tomato, chopped into small pieces
1/4 tsp turmeric powder
a lemon sized tamarind (extract pulp by soaking it in half a cup of water)
1/2 tsp jaggery (optional)
4-5 curry leaves
salt to taste
3 cups water

Roast and grind to a coarse powder:

1 tea spoon tur dal
2 tea spoons of pepper/ Miriyalu
1 1/2 tea spoons of coriander seeds
A pinch of  fenugreek seeds

For seasoning:

1/2 tea spoon of mustard seeds
1/4 tea spoon of asafoetida
1 dry red chilli, de-seed and tear
few fresh curry leaves
1-2 tea spoon of oil
A pinch of cumin  seeds


  1. Heat a deep vessel, add 3 cups of water, chopped tomatoes, tamarind extract, salt, turmeric powder, few fresh curry leaves and pinch of jaggery and bring to a boil. Boil it for 3 minutes.
  2. Add the ground masala powder and boil it for another 5 minutes.
  3. Take another pan, add oil to it. Add mustard seeds, cumin seeds and red chillies. As the mustard seeds start spluttering, add asafoetida and curry leaves. stir it for 3-5 seconds and transfer this tadka to the boiling rasam.
  4. Let the rasam cook for a minute more and cover it with a lid after turning of the flame.
  5. Garnish with coriander leaves and serve it hot with rice and some fried curry along with papads.