I loved the idea of serving rasam in cups. I am from Maharashtra and like to have rasam as a soup instead of having it with rice.

Thanks,
Suchitra

You can use ghee or oil, Suchitra.

Glad to learn you enjoyed the rasam. Right now TOI is on hold due to hiccups. Will announce its revival on my blog and you should be able to leave your feed details in the form at TOI.

There are many types of rasams prepared. The tamilnadu style which you were looking for is here:

Rasam powder: 1 cup pepper, 1 cup jeera, 10 red chillies, hing 1/4 tsp, toor dal 2 tbsp, coriander seeds 1 tbsp, 1/4 methi seeds. Dry roast the ingredients seperately and grind when cool and store in an airtight container

Rasam: Cook dal with lots of water and extract the dal water and keep aside for the rasam and prepare sambar with the dal. Add little salt and tamarind, crush 5 garlic pods with the skin on, mash 1 small tomato, and put in some coriander leaves and leave it for 10mins. Mix with hand and mash till every ingredient has left its flavours. Add 1 1/2 cups of water and add the 1 tsp of rasam powder. Heat 1 tsp of oil or ghee in a pan, add mustard, a pinch of hing curry leaves and add the mixture to the hot pan, bring to a boil and transfer to a bowl. You can add some more coriander leaves. You can add even 1 tsp of lime juice also if needed.

Prepare like this u will enjoy. Kids will love it.

As u said, each home has its own version of preparing Rasam. My rasam is almost like your’s but I dont add cooked dal. My Mom-in-Law (She is also from ur place-Vizag) adds little crushed ginger while boiling rasam and she seasons it with garlic. Aroma of the rasam is mouthwatering and tastes good when having cold or fever, especially in this season.

Cheers,
Kovida