Plum Rasam

Plum Rasam

This is a recipe that I discovered by accident. I was captivated by juicy looking plums t a local farmers market. I bought them hoping to consume more fruit. At home when I sliced and took a bite, I realized that it was sour! Not knowing what to do next, I set it aside in the fridge. The next day, we ran out of tomatoes and I was lazy to run to the grocer. Instead, I used the plums and was amazed with the appreciation from my hubby, several servings and about how the Rasam was all gone very soon. 

Few years later, my friend ‘R’ and her family came home for lunch and I prepared this plum Rasam and they loved it as well. She has been insisting for a while that I do something on ‘cooking’.  She also reads this blog in between her busy life. Thanks ‘R’ for all your  encouragement.

So after her repeated requests, here’s Plum Rasam..

Plum Rasam sq

Ingredients: [Serves 3 and a half 😉 ]

Plums – 3

Juice from tamarind – 1/2 to 1/4 cup depending on the sourness of the plums

Rasam powder – 1 tspn

cumin – pepper powder – 1 tspn

Salt to taste

Ghee – 1 tspn

Mustard seeds – 1/2 tspn

Cumin seeds – 1/2 tspn

Fresh Coriander leaves – 5 springs finely chopped

Water – 1 saucepan full

Boiled toor dal – 1/4 cup


1. Heat water in a saucepan. Cut plums into quarters, do a taste check to determine the sourness of the plums. Immerse plums in water and let it boil for 5 to 7 minutes in high heat

2.  Once the plums lose their shape and blend with water, add tamarind water. Depending on the sourness of the plums, add more or less tamarind water

Rasam 1

3. Add salt, rasam powder, cumin – pepper powder (grind equal quantities of cumin seeds and pepper corns to prepare this powder. You can prepare in bulk and store it for future use)

4. Let the rasam boil till it reduces to half

5. Now mash and mix boiled toor dal with equal quantities of water and add it to the boiling rasam

6. Now you have to only let the rasam bubble and it should not boil

Rasam 2

7. In a separate pan, heat ghee. Add mustard seeds; Once it splutters, add cumin seeds and asaefoetida. Add this tadka to rasam and serve by garnishing coriander leaves

8. This rasam is sweet, sour and mildly spicy. You can serve this with white rice pair with a spicy curry like potato curry or Mashed Potato Curry or Gutti Vankaya Kura  or a quick microwave brinjal curry.


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