Nellur Rasam

5 Jul

Nelluri charu


Tamarind 2 inch sized ball
Tomatoes 2
Black Peppercorns 15
Cumin seeds 15
Garlic 3 pods
Hing/ Asafoetida 1/4 tsp
Salt to taste


Urad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/4 tsp
Broken red chillies 3
Curry leaves 3

Oil 1 tbsp

Method of preparation:

Wash and finely chop tomatoes.
Peel and crush garlic pods.
Soak tamarind in warm water and extract the pulp.
Grind cumin seeds and peppercorns into fine powder.

Heat oil in deep vessel, add crushed garlic and all talimpu ingredients in order.
When dal starts to splutter, add chopped tomatoes, tamarind pulp, cumin and peppercorns powder.
Then add 5-7 cups of water and bring to boil.
Remove from heat, add salt and hing.
Give it a quick stir and serve with rice.

Notes: Garnish with coriander leaves if you wish.

6 Responses to “Nellur Rasam”

  1. Asha July 5, 2007 at 10:27 am #

    Name itself sounds great Anusha,looks like French soup!:)) Thanks.
    My Wed. post is out,check it out.

  2. Mythili July 5, 2007 at 7:03 pm #

    Oh my . beautiful photograph, Raji. That rasam is so delishhhhhh !!!


  3. Srivalli July 6, 2007 at 2:22 am #

    Hi…that is a lovely photo …and the dish too…I was going thr your blog and its very interesting…can you add me to your food blog?..


  4. sia July 6, 2007 at 7:55 am #

    one of the clear rasams i have come across. w/o dal it must be soothing to all our senses 🙂

  5. lata May 3, 2008 at 12:02 am #

    I just loved your site.

    I am a fan of Andhra/Telugu dishes

    Superb, mouth watering photographs.

    Great work!!!

  6. radha July 10, 2008 at 10:24 am #

    i read about your site in a newspaper felt very interesting signed up ,cute site with tempting colourful recipes …keep it up…the name itself makes you feel at home….

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