It was many years ago, we had a function at home in India. The food was a simple Konkani javan(meal). This was the time I had just started my blogging and very much into learning new recipes. The cook was making his signature Devasthana saru/rasam, which was usually served during functions at temple. It had a heady delicious aroma and was spicy, tasty. I requested him for the recipe and he was very generous to share it with me. I have prepared this so many times and every time it brings back memories of home.
Recently, we had some friends home. My friend M, who is also a Konkani, asked me if I knew this Devasthana saru/rasam. I said it is on my blog and next day I had to prepare it myself. The only reason I don’t make this often is, my family forgets how much rice they have consumed with this rasam. I have to make sure to cook some extra. My 7 year old loved it and asked to give it in his lunchbox next day (which he almost never does!). So beware! don’t make it when you are on a diet :).
Pictorial:
Rasam with coconut (Devasthana Saru/rasam)
Ingredients
- 2 tbl spns toor dal
- 2 tbl spns grated coconut
- 1 to mato
- 1/2 tea spns cumin seeds Jeera
- 3-4 cloves Lavang
- A small piece of asafoetida/hing
- 1/4 tea spn fenugreek methi seeds
- 1 tea spn jaggery
- 3-4 red chillies
- A pinch turmeric
- Oil
- Salt
- Coriander leaves
- 1 tea spn Mustard seeds
- 4-5 curry leaves
Instructions
- Heat oil and fry cumin seeds, cloves, asafoetida, methi seeds & red chillies.
- Grind with coconut.
- Cook toor dal with a pinch of turmeric in pressure cooker.
- Cook Tomato pieces in water(or add it to dal while cooking it).
- When cooked, add ground masala, dal, jaggery, salt and cook for some time.
- Add water to make it thin, of rasam consistency.
- For seasoning, heat oil and add mustard seeds.
- When mustard starts popping, add curry leaves and pour this over rasam.
- Garnish with coriander leaves.
- Serve hot with rice.
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Updated the post on 7/25/2017
Good one. I tried this today and it was truly delicious. I was planning to make rasam with the ready made rasam powder and instead gave this one a try. Very good. Thanks
hi shilpa..
i tried the rasam…and my husband finally approved the rasam prepared by me…thank you sooooooooooooooooooooooooooooooooo much…
Dear Madam,
Please tell me whether the chillies are fresh or dried. If dried then which variety – kasmiri or bedki or other
thanks
Shinu
Shilpa: Shinu, itd dry red chilies. You can use any variety you have. I use Byadagi in all my cooking.
Hi Shilpa,
could u please tell me how to prepare rasam powder
tried this yesterday & it was quite different than what i usually prepare…we all liked this very much. Thanks for sharing 🙂
Hi Shilpa — your blog is looking great and this rasam looks great! And the methi paneer below… hope you’re well!
Best wishes!
So glad to see you here Linda. How have you been?
In love with Rasams until eternity. One of the best drinks for health esp when sick.
Awesome. Thanks for sharing.
Simply wonderful ! Looks great .. will definitely try this out. Reminds me of temple food 😉
I tried this recipe. Trust me it is really very yummy. Thanks for sharing such a mouth watering recipe.
How do you cook 2 tsps. of toor daal in pressurecooker? How much water?
I normally cook it in cooker insert when I am cooking some other vegetable in cooker. Use half cup water for dal. Or save some dal for this when you cook for some other dal
Shd we add tamarind or kokum or lemon for the sour taste of rasam
What shd we add for the sour taste
Since it has tomatoes, another souring agent is not needed. But if you want it more sour, you can add tamarind.
Looks Awesome… Thanks for sharing such a delicious recipe.
Loved this recipe. I always made the normal rasam but tried this twist for the first time with the coconut. It turned out to be yummy. Thanks for sharing.
Tried it the other day and making it today again. My family loved it. Thank you. It came exactly like temple Saaru.
First time hearing about rasam with coconut. The traditional rasam we have in Kerala is made with tamarind or tomatoes as the base with Black pepper to add the spice. this one is worth a try definitely