Hello readers! I know its been very depressing lately, with all the news about Corona virus! Alot of us have been in lockdown for awhile now. It's been hard! It's like a war zone........with nobody outside! Hope and pray we overcome this soon so we can get back to our lives again!

Today's recipe is an easy rasam. I got this recipe off nags blog. I've made this rasam many times. It's always been a hit with the kids too! I always keep a batch off this rasam powder in the freezer. So I can literally whip up this rasam in a few minutes. It has always come to my rescue when I want to make a homecooked easy meal!

It goes so well with chettinad prawn masala or spicy prawn masala if your looking at prawn dishes. or this pepper chicken masala if you want a chicken recipe. Don't forget the appalams :)


for the rasam powder(to roast and grind):
coriander seeds - 2 tbsp
channa dal/ kadala paruppu - 4 tbsps
dried red chillies - 3 to 4  
cumin - 2 tsp
whole black pepper - 1 tsp
grated coconut - 1/2 cup

for the rasam:
tamarind - lime sized ball
turmeric powder - 1/4 tsp
tomato, chopped - 1
asafoetida - 1/2 tsp
boiled and mashed toor dal - 1 cup (optional)
salt to taste
rasam powder - 5 tbsps
oil or ghee - 1 tbsp
mustard seeds - 2 tsps
curry leaves - 8

  • Heat 2 tsps of oil in a pan, and roast all the ingredients given under 'rasam powder' except the coconut. Stir for a few minutes till the dal turns golden brown. now, Switch off the flame and add the coconut. Stir well so that it mixes uniformly with the rest of the ingredients. Cool and grind to a powder. This is your rasam powder. (You can store in the freezer upto a month)
  • Now to make the rasam, soak the tamarind in 1 cup of warm water. Extract the juice from it. Add a few more cups of water and extract the juice from it. I added 6 cups of water for the lime sized tamarind. It all depends on the sourness of the tamarind used. So taste as you go.
  • Now pour the tamarind juice into a saucepan. Add in the salt, tomatoes, turmeric and asafoetida. bring to boil. Simmer for about 10 to 15 minutes till the tomatoes are soft and mushy and the water has reduced to half the quantity.
  • Now, add the rasam powder and dal.
  • Mix well and taste. Add more rasam powder or salt if required.
  • Now, for the tempering, in a separate small kadai, heat the ghee/oil. Add the mustards seeds. When it starts popping, add the curry leaves. Switch off the flame. Pour into the rasam and give the rasam a good mix and switch off the flame immediately. cover with the lid for a few minutes before serving.

  • Rasam powder keep well in the freezer for about a month. store in a clean glass jar.
  • After adding the tempered oil ( mustard seeds and curry leaves) to the rasam do not boil for too long. it will spoil the taste.


Mixture is a very interesting South Indian snack. A very apt name, as it is a mix of various interesting ingredients. It is slightly spicy and slightly salty. Our favourite when we go back to India. You can buy these at any Indian sweet shop. 

When I think of India, I can only relate to it in lines of food and company. Endless chatter with favourite company, with a hot cup of steaming 'inji' tea in hand.........and jars of mixture passed around....................popping a spoonful in your mouth each time the jar comes around........ in the middle of interesting gossips and 'catching up' !!!

omapodi ( recipe here) - 1 and a half cups
kaara boondhi (recipe here) - 1 and a half cups
poha/ aval - 1/2 cup
peanuts - 1/4 cup
pottukadalai / roasted gram dal - 1/4 cup
cashewnuts - 10
curry leaves - 1 stem
red chili powder - 1 tsp 
salt - 1/2 tsp
asafoetida/ hing - pinch
oil for frying

  • Heat the oil in a wok. 
  • Fry the cashewnuts till slightly browned. Drain on a paper towel.
  • Next, fry the peanuts till there's a popping sound. Remove and drain on a paper towel.
  • Next, fry the pottukadalai and curry leaves. Remove and drain on the paper towel when they have changed colour slightly.
  • Next fry the poha. This requires more oil. So if you have only less oil in your wok, you can fry them in 2 batches. It will immediately fluff up. Remove and drain on a paper towel.
  • Transfer all the above fried ingredients into a large mixing bowl. Add the red chili powder, salt and asafoetida and give it a good mix.
  • Add in the omapodi and kaara boondhi too. Mix well and transfer to an airtight container once cooled completely.


Chettinad is a region located mainly in the Sivaganga district historically ruled by Ramnad kingdom of Pandya Nadu and has a small portion extending into the Pudukottai District of Chola Nadu in Tamil Nadu, India' says WIKI

Chettinad is most famous for its Chettinad Cuisine. Chettinad cuisine mainly uses a variety of freshly ground spices. It is loaded with distinct aromas and flavours.

Chettinad cuisine is known for its spice and flavour and this recipe does justice to that. It goes very well with rice and sambar or rasam or even with some curd rice . Simply delicious. 
Serve hot with some appalams/paapads. smack!

500 grams medium sized prawn
oil - 3 tbsps
ginger garlic paste - 2 tbsps
onion, diced - 1 big
tomato, chopped - 1 small
turmeric powder - 1/2 tsp
fennel powder - 1tsp
fresh coriander leaves, chopped - 3 tbsps
ghee - 2 tbsps
curry leaves - 10

to roast and grind:
coriander seeds - 2 tbsps
curry leaves - 10
black peppercorns - 2 tsp
dried red chilies - 9 to 10

  • In a wok, dry roast the coriander seeds, dried red chilies,, black peppercorns and curry leaves till the coriander seeds change slight colour.
  • Cool and then grind/blend to a powder. Keep aside.
  • In a wok, heat  the oil. Add the onion and saute till slightly browned.
  • Then, add the ginger garlic paste and saute till the raw smell goes.
  • Then, add the spice powder which we have just ground. 
  • Add the turmeric and fennel powder too. stir and mix well. At this point just add 1/4 cup of water, so that the spices don't stick to the pan and burn.
  • Add salt. Close and cook for a few minutes till the water almost evaporates.
  • Then, add the prawns. Stir and let the masala coat the prawns.
  • Add another 1/4 to 1/2 cup of water. Cover and let the prawns cook. Add the coriander leaves.
  • Cook till all the water evaporates. 
  • When it is almost dry, add the ghee and curry leaves. Cook on high flame till the prawn masala is completely dry( stir continuously at this stage) and switch off.