• 1/2 teaspoon pepper
  • 1tsp cummin seeds
  • 2 pinch asafoetida
  • 2 pinch turmeric powder
  • salt to taste
  • 4 cups water
  • 2/3 teaspoon tamcon (tamarind paste)
  • 1/2 teaspoon vegan mustard seeds
  • a little curry / corriander leaves
  • 1 teaspoon oil


Make a powder of pepper and cummin seeds.

Add tamcon, pepper cummin powder, asafoetida, turmeric powder and salt to 3 cups of water and allow to boil for five minutes on high heat.

Add the rest of water and allow to boil for just 2 minutes.

Let mustard seeds splatter in hot oil and pour it on the rasam. Garnish with curry/corriander leaves.

Serves: 4