Wednesday, 16 January 2013

Sweet Corn Rasam

I used to make just the standard tomato rasam. On my husband's request I started experimenting with Rasams. My starting point was the Meenakshi Ammal book. It is a must own for learning basic Tamil cooking. The Blogging has introduced me to the fact that Rasam can be made with an array of ingredients, that I never imagined possibble. I saw this rasam recipe and was totally interested in trying it as Corn happens to be my little ones favourite.


Sweet Corn to garnish 2 tbsp
Rasam Powder 2 tsp
Tamarind paste 1 tsp

To make a coarse paste
Sweet Corn 5 tbsp
Coriander leaves a little
Curry leaves 3 sprigs
Garlic 2 cloves
Cumin/Jeera 1 tsp
Pepper 1 tsp

To temper 
Ghee 2 tbsp
Mustard 1 tsp
Curry leaves few

Oil and salt to taste

Method of Preparation

1. Make a coarse paste of all the ingredients under the 'to make paste' head.

2. Heat oil in a pot. Add the paste. Saute for a couple of minutes.

3. Add 4 cups of water and the tamarind paste. Mix well.

4. Add Rasam Powder and salt.

5. When it comes to a boil, switch off.

6. Garnish with the reserved sweet corn.

7. To temper, heat ghee in a small pan. Add mustard. When it sputters, add the curry leaves and transfer to the rasam.


  1. wud love to have a full bowl with some pepper
    Siris Food Flavours

  2. wow this sounds very interesting rasam.... innovative rasam too....

  3. innovative rasam.. very new to me..

  4. Thank you so much for trying my rasam Roshini :) Glad you loved it!! I love this rasam too and am sure your kid must have enjoyed it too :)

  5. Super comforting and fabulous rasam.

  6. Very innovative one...

  7. very interesting and healthy..

  8. sounds interesting, yummy n flavorful rasam...will try it soon.