Strawberry Rasam


5-6 medium strawberries
6 garlic cloves
small lemon sized ( 1″ ball) tamarind
8 pepper corns
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp chilli powder
a small pinch of asafoetida
2 tbsp coriander leaves
1/2 tsp sugar (optional)
salt to taste
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
1 tbsp oil


  1. Cut strawberries into small pieces.
  2. Crush pepper corns and cumin seeds together and keep it aside.
  3. Soak tamarind in little water for 10 minutes, extract its juice and keep it aside.
  4. Heat 2 tsp oil in a pan and add the garlic and saute till it is slightly cooked.
  5. Add the strawberry pieces, turmeric powder, chilli powder, crushed pepper-cumin and salt and mix well.
  6. Cover and cook for 2 minutes till the strawberry turn mushy.
  7. Add the tamarind water and mix well.
  8. When the rasam boils, add the asafoetida powder and cook till the raw smell goes.
  9. Add coriander leaves and 1/2 tsp sugar (optional) and switch off the flame.
  10. Heat 2 tsp oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry.
  11. Add this seasoning to the rasam and keep it covered until served…Serve with rice….

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