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Naadan Rasam

Spices and herbs have been hand-picked and ground in a proportion that has been a well-kept secret in traditional homes. A spoonful of this when simmered with tomatoes and tamarind in water, will release an amazing aroma that will draw your neighbours to your kitchen!

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Energy 283.6kcal
Protein 14.7g
Carbohydrates 38.6g
Fat 7.8g
Dietary Fiber 28.3g
*Calculated Values – Ref. NIN

Chilli, Black Pepper, Cumin, Toor Dhal, Coriander, Garlic, Salt, Turmeric, Fenugreek, Asafoetida

Recipe: Naadan Rasam (To serve 4) – Ingredients: Water – 1 litre, Melam Naadan Rasam Masala – 2-3 tbsp, Tomatoes – 2 nos, Garlic – 8 cloves, Coriander leaves – few, Tamarind water from lemon size tamarind pulp, salt to taste. For tempering: Oil – 1 tbsp, Mustard seeds – ¼ tsp, Red chilli (whole) – 2 nos, Curry leaves – few.

  • Boil water in a pan.
  • Add tomatoes, garlic and Melam Naadan Rasam Masala.
  • Keep on low fire for 5 mins and add salt to taste.
  • Add tamarind water. Heat oil in a frying pan, add mustard seed and let it splutter.
  • Then add broken red chillies and curry leaves.
  • Pour this in to the rasam.
  • Serve garnished with chopped coriander leaves.
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