Plum Rasam

A variation with local plums for die-hard rasam lovers such as me!! Plums are available in plenty in shops at present.

Here’s a recipe of regular Tomato Rasam as well for you. Like Betel Leaves Rasam

Rasam (pepper water) is comfort in a bowl. All it requires is a bit of rice to be dunked into it & you have a nourishing, warm & hearty bowl of goodness in your hands.

This version is made with locally available Indian plums which are slightly sour, small & reddish as compared to their western equivalents (shown in the picture below).

A bit of grated ginger is added to balance the acidity levels and so is a bit of jaggery (as required).

Perfect meal for chilly monsoon evenings!!

Recipe for Plum Rasam

Ingredients (Serves 4 persons)

To dry roast on low flame & grind to coarse powder

  • 1 teaspoon whole black peppercorns
  • 1 teaspoon cumin/jeera seeds
  • 1 tablespoon coriander / dhania seeds
  • 1 teaspoon toor dal
  • 1 teaspoon chana dal
  • 2 cloves garlic (optional)
  • 1 sprig fresh curry leaves
  • 3 whole dry red chillies, broken

To boil

  • 200 gm or 5 nos Indian plums
  • ¼ cup toor dal, cooked with a pinch of turmeric until mushy (optional)
  • 1 large tomato, chopped
  • 1 green chilli, slit
  • 1 teaspoon grated ginger
  • 2 teaspoons rasam powder (detailed above)
  • 1 teaspoon jaggery if plums are too sour
  • Water as required
  • Salt to taste

For the tempering:

  • 1 teaspoon oil / ghee
  • Pinch of asafoetida / hing (optional)
  • 6-8 curry leaves / kadipatta
  • ¼ teaspoon mustard seeds / rai
  • ½ teaspoon cumin seeds / jeera
  • 1 dry red chilly
  • 1 tablespoon chopped coriander leaves, for garnish


  1. Boil the plums in hot water with ¼ teaspoon salt for 5 minutes, remove the seeds & skin, mash well.
  2. Return to heat along with 1 cubed tomato & boil covered for 5-7 minutes until mushy. Remove the skins.
  3. Grind both the plums & tomatoes together into a smooth paste.
  4. Boil the mixture in a deep steel vessel with cooked toor dal (if using), grated ginger, salt, green chillies, 2 teaspoons of the above rasam powder, jaggery, salt and water as required.
  5. Most important-a good rasam is never boiled after adding rasam powder as it can turn bitter. As soon as tiny bubbles start to appear and a froth starts to form on the top, give it a quick stir, turn off the flame. (refer video below)
  6. Remember rasam is a soupy consistency preparation.
  7. For the seasoning, heat oil in a small pan, add mustard & cumin seeds, a pinch of asafoetida (optional), curry leaves and pour over the prepared rasam.
  8. Serve hot garnished with chopped coriander leaves.

Once Rasam powder is added, stir continuously until white froth appears and tiny bubbles form. DO NOT boil!

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