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Thursday, 7 February 2019

Strawberry Rasam


          Rasam is an integral part of a South Indian Platter. It can be enjoyed as a soup or with rice. Both ways it just tastes awesome. Rasam is my personal favorite and I like experimenting. So today let me share a fruit based rasam made out of strawberries. It turned out surprisingly real yummy and lip smacking. 

          As the strawberries that I used were sour, the rasam came out real tangy just the way I like it. You may add some sugar / jaggery if preferred. So do give it a try and surprise your loved ones with this new fusion recipe. 








  • 8-10 strawberries, pureed
  • 2 cups water
  • 1-2 tbsp. oil / ghee
  • 1/2 tsp. mustard seeds 
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • salt to taste
  • 1 tbsp. rasam powder
  • 1/2 tsp. red chili powder








          Heat oil / ghee in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and curry leaves. Sauté for a few seconds. 

          Add the strawberry puree, water, salt, chili powder and rasam powder. Mix everything well and bring it to a boil.

          Simmer for 2-3 minutes on a low flame. Serve with hot steamed rice or as a soup / appetizer.


















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