Instant Rasam Recipe

Instant Rasam — Simple, Tangy and Comforting

Some recipes are made for busy days, and instant rasam is one of them. It's quick, light, and bursting with flavour.

Peppery, aromatic and soothing, it works beautifully as a light soup, with steamed rice, or as a comforting bowl on its own. Ready in minutes, yet full of taste — a simple recipe that never fails.

Recipe Video from Vidyascooking Youtube Channel 🙂 

Ingredients 

To Grind:

1/2 Apple/ Hybrid/ Roma Tomato / Bangalore Tomato 

1/2 Natti/ Organic/ heirloom Farm Tomato

3 Sprigs Curry Leaves 

3 Sprigs Coriander 

5 Garlic Pods

1 Tbsp Pepper Corns 

1 Tbsp Cumin Seeds 

1/4 Tsp Asafoetida 

1/4 Tsp Turmeric Powder 

1 Tbsp Salt

To Boil:

4 Tbsp Tamarind Pulp 

3 Sprigs Coriander Leaves will stems

3 Sprigs Curry Leaves 

2 Garlic Pods

To Temper:

1/4 Tsp Mustard Seeds 

1/4 Tsp Cumin Seeds 

2 Dried Red Chilies 

1 Tsp Oil

Prep: 1. Tomatoes: Wash well. I am using half of each variety — hybrid and nati tomatoes — in this recipe. Chop into tiny pieces.  

2. Garlic: 7 to 8 pods Peel and wash. Crush 3 pods garlic. 

3. Herbs: Sort 5 sprigs of coriander leaves and 3 to 4 sprigs of curry leaves. Rinse twice and reserve.  

4. Tamarind: Take lime-sized tamarind, boil in 1/2 cup water and remove from flame. Squeeze, extract pulp and reserve. The extra pulp can be stored in an airtight container and refrigerated.

Method:

1. Make the Puree: In a mixer jar, add chopped tomatoes, 2 sprigs coriander leaves, 2 sprigs curry leaves, 5 to 6 garlic pods, pepper, cumin seeds, 1/4 tsp asafoetida, 1 tbsp salt and 1/4 tsp turmeric powder. Grind to a coarse puree.

2. Transfer: Transfer the rasam puree to a pot. Add 1 cup water to the mixer jar to rinse the leftover masala and transfer it back to the pot.

3. Add Tamarind: Add 2 tbsp tamarind pulp, stir and check sourness. If needed, add 2 extra tbsp tamarind pulp. Dilute the rasam with half a cup of water.

4. Simmer: Place the pot on medium flame. Crush and add 2 garlic pods, chop and add 2 to 3 sprigs coriander leaves and curry leaves. Allow the rasam to come to a froth.

5. Rest: Remove the rasam from flame and cover.

6. Tempering: Place a small fry pan on medium flame with 1 tsp oil. Add mustard seeds, cumin and red chilli broken in half. Fry and allow the mustard to splutter.

7. Finish: Transfer the tempering to the rasam and keep covered till use.

Serve hot and enjoy!

Jasmine flower

No colors, no fuss — just the beauty of white kolam. It welcomes positivity, marks the entrance with grace, and keeps our daily tradition alive in the simplest way.

Potato & Salted Dried Prawns Roast

Some recipes are not written down — they live in memory. This Potato & Salted Dried Prawns Roast is one such heirloom recipe, passed down through generations.

It’s a beautiful example of how our grandmothers made the most of what they had. Salted dried prawns, preserved for months, were treasured for their intense flavour. When roasted slowly with potatoes, they transform into something truly special — salty, spicy, crisp, and deeply satisfying.

There is no fancy technique here, only homestyle wisdom: crush the ginger and garlic by hand, fry the potatoes till golden, let the curry leaves crackle in hot oil, and roast everything on a low flame till the aromas fill the kitchen.

This is not restaurant food. This is heirloom food — the kind that tastes like home, and makes a simple plate of rasam rice or curd rice feel like a feast.

A humble, homestyle classic that deserves to be remembered and cooked again.

Recipe Video from Vidyascooking Youtube Channel 🙂 

Potato & Salted Dried Prawns Roast

1 Medium Potato Cubed 

200 Grams Dried Salted Prawns 

1/2 Onion Finely Chopped 

2 Inch Ginger Crushed 

8 Cloves Garlic Crushed 

3 Sprigs Curry Leaves 

1/2 Lime 

1 Tsp Chilli Powder 

1 Tsp  Aachi Kuzhambu Milagai 

1/4 Tsp Turmeric Powder 

1/4 Tsp Asafoetida 

4 Tbsp Oil 

Salt if needed 

3 Sprigs Coriander Leaves 

Prep:

1. Salted Prawns:

Soak the salted prawns in room temperature water for 15 minutes. Once the prawns have softened a bit, rinse twice and soak in warm water for 10 minutes. Rinse the prawns twice again, drain and reserve.

2. Potato:

Peel and wash the potato. Chop into bite-size cubes and place in water to avoid discoloration.

3. Onion, Ginger & Garlic:

Peel and rinse the onion, finely chop and reserve.

Peel 10 pods of garlic and 2 inch ginger, rinse twice. Crush the ginger and garlic in a mortar or pulse in a mixer to form a coarse paste.

4. Curry Leaves & Lime:

Wash curry leaves, separate and reserve. Wash the lime, chop in half and reserve.

5. Marination:

Place the prawns in a mixing bowl. Add half the amount of crushed garlic and ginger, chilli powder, turmeric powder, asafoetida and half lime juice. Mix well and allow the prawns to marinate for 15 minutes.

Method:

Heat a wok on medium flame with 2 to 3 tbsp oil. Add curry leaves and allow to splutter. Next, add finely chopped onion and remaining ginger and garlic paste. Fry till onion turns transparent.

Drain and add cubed potatoes. Fry on low flame for 5 minutes. Add 1/4 cup water, stir well, cover and cook till tender.

Add the marinated prawns, stir and fry. Cover and allow most of the moisture to evaporate.

Fry the prawns till oil separates. Add salt only if needed. Add lime juice, garnish with chopped coriander and dish out to a serving plate.

Serve hot. Enjoy!

Tips to Follow:
1. Control the Salt: Salted dried prawns are already very salty. Always soak and rinse at least 3-4 times, and add extra salt only at the very end, if needed.

2. Don't Skip the Double Soak: First soak in room-temp water to soften, second soak in warm water to remove excess salt and sand.

3. Potato Trick: Keep cut potatoes soaked in water till you use them - this prevents blackening and removes extra starch, so they fry crisp.

4. Coarse Paste is Best: Don't make a fine paste of ginger-garlic. A coarse, hand-crushed paste gives a much better homestyle flavour and texture.

5. Low Flame Roast: Always fry the prawns on low to medium flame. High flame will burn the masala before the prawns get crisp and oil separates.

6. Don't Add Too Much Water: Just 1/4 cup is enough for the potatoes. This is a dry roast, not a curry - let the moisture evaporate fully.

7. Lime at Two Stages: A little lime during marination cuts the strong smell, and a final squeeze at the end brightens the whole dish.

This Kambi kolam is more than decoration. It’s a daily ritual of welcome, patience, and positivity — inviting prosperity and good energy into the home. The graceful loops that weave around each dot without breaking symbolize continuity and togetherness.

Radish Channa Kurma / Radish Dalcha

Radish is often overlooked for its pungent flavour after cooking, but in this recipe it takes centre stage. Cooked with simple ingredients and finished with a fragrant coconut masala, it's high in fibre, protein and homely goodness - perfect with hot rice or soft roti.

Texture tip: Don't overcook the dal and cut radish into even coins so it cooks evenly with potato.

To serve: Perfect with steamed rice, idly, dosas, or phulka. Tastes even better the next day as the masala settles.

Recipe Video from Vidyascooking Youtube Channel 🙂 

Ingredients :

250 Grams Radish Chopped Into Coins

1 Medium Size  Potato Cubed 

1 Medium Size Tomato Roughly Chopped 

3 Green Chilies Slit 

6 Sprigs Coriander Leaves Finely Chopped 

6 Sprigs Mint Leaves Finely Chopped 

3 Sprigs Curry Leaves 

1 Bayleaf 

1/4 Tsp Cumin 

1/4 Tsp Sauf / Fennel seeds 

2 Pods Cardamoms 

2 Cloves 

1 inch Stick Cinnamon 

1/2 Tbsp Chillli Powder 

1/4 Tsp Turmeric Powder 

 1/4 Tsp Asafoetida 

1 1/2 Tbsp Coriander Powder 

2 Tbsp Ginger and Garlic Paste 

1/2 Lime

To Cook Dal:

1/4 Cup Channa Dal 

1/4 Tsp Turmeric Powder 

1/4 Tsp Asafoetida 

2 Drops Castor oil 

To Grind:

3 inch Pieces  Coconut 

5 Sprigs Coriander 

1 Cinnamon 

2 Cloves

1/4 Tsp Fennel Seeds/ Sauf 

2 Tbsp Ghee

1 Tbsp Oil

1 Tbsp Salt

Prep:

Wash the channa dal thrice. Add water till the dal is covered allow it to soak for 20 minutes.

Once the dal has double in volume, drain and transfer to a heavy bottom pot place on medium flame.  Add water till dal is covered. 

Next add 1/4 tsp turmeric powder, 1/4 tsp asafoetida, few drops castor oil cover and cook till tender. Make sure not to over cook.

Peel 10 to 15 pods garlic, 2 inch ginger wash properly, roughly chop the ginger, add it to mixerjar add grind to form smooth paste and reserve. 

Peel radish, wash and pat dry. Cut radish into coins and reserve. 

Peel potato, wash chop into cubes place in pot of water till use. 

Peel and wash onion chop finely and reserve. 

Wash tomatoe chop finely and reserve. 

Remove stem from green chilies, wash and slit in half and reserve.

Sort and rinse mint, curryleaves and coriander atleast thrice. Finely chop mint and coriander. Seperate curryleaves from stem and reserve.

Sort and rinse 5 sprigs Coriander leaves. 

Wash and Chop fresh coconut into tiny pieces.

Add chopped Coconut, 5 Sprigs Coriander ,1 Cinnamon , 2 Cloves, 1/4 Tsp Fennel Seeds/ Sauf to a mixerjar cover and grind till smooth paste. 3 to 4 tbsp water can be added. 

Method:

Heat ghee and oil in a wok on medium flame. Add cinnamon, cardamoms, cloves, bayleaf and fennel seeds allow to splutter for few seconds. 

Next add finely chopped onion, tomatoes, slit green chilies, and curryleaves fry all ingredients till onion turns transparent and tomatoes have softened.

Add 2 tbsp ginger and garlic paste fry till raw flavor reduces. Add chopped radish and potato fry for few seconds. 

Add chill powder, turmeric powder and coriander powder fry all the ingredients. 

Next add 1 tbsp coarse salt and 1 1/2 cups water, stir once cover and cook till potato and radish is tender but not cooked all the way.

Add ground coconut paste and dal stir well, adjust salt and water if needed, cover and cook till veggie are soft and oil separates the curry.

Add lime juice or 2 tsp tamarind pulp allow to boil for few seconds.

Garnish with finely chopped mint and coriander remove from flame stir well and serve hot...enjoy!

A large lotus in full bloom, with delicate leaves and tiny buds. Not perfectly symmetrical, and that's what makes it beautiful - a kolam drawn at dawn to welcome the day, and Lakshmi, inside.

Nellikkai / Amla / Gooseberry Pachadi Recipe

This amla or nellikkai pachadi tastes in-between coconut chutney and spiced yogurt. 

In karnataka such dishes are called as tambuli and in tamilnadu its called as pachadi when translated it's a body coolent. 

During monsoon season or sultry weather one can find such dishes served for lunch.

In Tamilnadu this nellikkai pachadi is prepared during Dwadashi, specifically for people who are fasting consume this pachadi.

This pachadi pairs well with rotti (ragi rotti) , masala chapathi, poricha kuzhambu, kara kuzhambu, vatha kuzhambu.

Recipe Video from Vidyascooking Youtube Channel 🙂 

Nellikkai Pachadi 

2 Gooseberry/ Amla/Nellikkai 

3 Tbsp Coconut 

2 Green Chilies 

2 Sprigs Curry leaves 

1/4 Tsp Asafoetida 

1/4 Tsp Mustard Seeds 

1/4 Tsp Blackgram Dal 

1/4 Tsp Cumin Seeds 

1 Dried Red Chilli 

2 to 3 Tbsp Yogurt/ Curd

1 Tsp Salt 

1 Tbsp Oil 

Prep:

Wash the gooseberry. Transfer to a small pot with 1 cup water.

Place on medium flame allow the gooseberry to cook till tender. It took 10 minutes for me.

Remove from flame allow to cool down.

Remove stem from chilies, wash and reserve.

Wash the curry leaves and reserve. 

Wash the fresh coconut pieces chop into tiny pieces and reserve. 

I have already shared a video how to store coconut.  Removing the dark outer skin please follow the attached video for better understanding🙏🫶

Method:

Once the gooseberry has cooled, slightly press and separate the segments. Discard the seeds and water.

Transfer the gooseberry to a mixerjar along with chilli and coconut, grind till smooth paste. 

Add salt and yogurt grind till smooth puree transfer to a serving dish. 

Heat a fry pan on medium flame with oil. Once the oil has reached smoking lower the flame. Add blackgram dal and mustard seeds allow to splutter. 

Next add cumin seeds and dry red chilli broken in half allow to splutter.

Add curryleaves and asafoetida once it stops spluttering transfer to the pachadi mix well and serve...Enjoy!

Annam kolam — two swans in graceful union over a lotus, drawn freehand with devotion at the doorstep.

Chow Chow Poriyal / Chayote Stirfry / Seemebadnekkai Palya Recipe

Buttery and aromatic chow chow poriyal is such a perfect everyday side - especially the way coconut oil, ginger and fresh coconut come together. Chow chow just soaks up everything.

This is my grandmother's version chowchow poriyal, which pairs well with chapathi, poricha kuzhambu, kara kuzhambu, fish curry, or simple rasam sadam.

Recipe Video from Vidyascooking Youtube Channel 🙂

Chow Chow Poriyal:

1 Chow Chow / Seemebadnekkai / Chayote

1 Medium Onion Finely Chopped 

2 Sprigs Curry leaves 

2 Green Chilies 

2 Tbsp Coconut 

1/2 Inch Ginger 

1/4 + 1/4 Tsp Cumin Seeds 

1/4 Tsp Mustard Seeds 

1 Tsp Blackgram Dal

1/4 Tsp Channa Dal 

1/4 Tsp Turmeric Powder 

1 Dried Red Chilli 

1/4 Tsp Asafoetida 

2 Tbsp Coconut Oil 

5 Sprigs Coriander Leaves Finely Chopped 

Prep:

Peel and wash the onion. Finely chop and reserve. 

Remove stem from chilli wash and reserve.

Wash and peel the chow chow. Chop the chow chow into sticks and reserve. 

Wash and peel ginger reserve. 

Wash coriander leaves well and finely chop. 

I have already shared a video how to store coconut. Removing the dark outer skin please follow the attached video for better understanding🙏🫶

In a small mixer Jar add coconut, ginger, green chilly, cumin and turmeric powder grind till coarse paste. Do not use water.

Method:

Heat a wok with 2tbsp coconut oil on medium flame.

Firstly add blackgram dal and channadal allow the dals to fry and turn golden brown.

Next add mustard seeds and cumin seeds allow to splutter. 

Add onion, curryleaves and 1 slit green chili, stir and fry till onion turns transparent.

Add chopped chow chow stir and fry for a minute.

Add asafoetida and salt stir and fry for few minutes.

Add 1 cup water stir well cover and cook on medium flame till chow chow is cooked till almost tender.

Add coarsely ground coconut stir and fry till raw flavor reduces. 

Once all the moisture has evaporated stir fry for few seconds. Check if the chow chow has cooked till tender.

Remove from flame transfer to a serving dish  garnish with finely chopped coriander leaves and serve hot...Enjoy!

Murai Vasal 

Six delicately shaded mango leaves entwined to form a soft hexagon, cradling a lone star-like flower at its heart. From each leaf, curling vines unfurl into dainty blossoms. On the inner sill, twin paisley florals stand as gentle guardians, framing the entrance with symmetry and auspicious charm. A traditional welcome, drawn with devotion — simple, serene, and soulfully beautiful.

Chicken Chops Recipe

Chicken Chops is an easy-to-prepare semi-gravy that pairs beautifully with idly, dosa, pulao, ragi mudde and parotta.

This dish originates from Karnataka and is a staple across military hotels, where it is commonly served as a side dish for pulao or ragi mudde. An absolute all-time favourite among locals.

The name comes from Mutton Chops - a blend of aromatic spices roasted and ground with coconut, mint, coriander and onion. The same rich masala is used with chicken, and that's how the name 'Chops' carried forward to Chicken Chops.

What special? Chops gravy is incredibly soothing and comforting. Traditionally, it's considered a go-to comfort food during cold, fever or chills - warm, flavourful, and nourishing.

Recipe Video from Vidyascooking Youtube Channel 🙂

Chicken Chops Recipe 

500 Grams Skinless Curry Cut Chicken 

2 Tbsp Ginger and Garlic Paste 

3 Sprigs Curry Leaves 

3 Sprigs Coriander Leaves 

3 Sprigs Mint Leaves 

1 Large Onion Finely Chopped 

2 Green Chilies 

1 Tsp Chilli Powder 

2 Tbsp Coriander Powder 

1/4 Tsp Turmeric Powder 

1 Tbsp Garam Masala 

1/2 Tbsp Pepper Powder 

1 Tsp Grated Dry Coconut 

1/4 Tsp Cumin 

1/4 Tsp Fennel Seeds 

15 Pepper Corns 

3 Cloves 

3 Cardamoms 

2 Inch Stick Cinnamon 

1 Tbsp Coarse Salt

2 Tbsp Ghee

3 Tbsp Oil

1/2 Lime

Prep:

Peel 2 inch ginger and 10 pods garlic. Rinse in water twice.  Chop ginger into tiny pieces add garlic and ginger to a mixer jar, grind to form a smooth paste.

Peel and wash onion, finely chop and reserve. 

Remove stem from chilli wash and reserve. 

Sort the coriander leaves and mint leaves remove the roots and fibrous stems. Rinse thrice, pat dry and reserve. 

Separate curryleaves, rinse in water twice, drain and pat dry. 

Rinse the chicken twice make sure no blood clot or offals are in drain in a colander and reserve.

Method:

Heat a wok on medium flame with 1 tsp ghee and 2tsp oil.

Add whole spices pepper, cinnamon, cloves, cardamoms, fennel seeds, cumin and dry coconut allow to splutter and roast a bit.

Add half the amount of chopped onion and fry till transparent. 

Add mint, coriander and  curryleaves stir and fry till onion turns golden in color.

Remove the fried masala from flame. Transfer the fried ingredients to a mixerjar cover and grind. Add 2 to 3 tbsp of water to grind the masala into a smooth paste.

Place the same wok on medium flame with 1 tbsp ghee and 2 tbsp oil.

Add remaining chopped onion and 2 sprigs curryleaves and fry till onions turns transparent. 

Add chicken, 2 tbsp ginger and garlic paste, chilly powder, turmeric powder, coriander powder and salt fry the chicken in the masala for 3 to 5 minutes. 

Add the ground paste to the  chicken and fry a bit.

Do not waste any grond masala add 1 1/2 cups of water in the mixerjar dilute the masala and transfer to the chicken. 

Stir the chicken once , cover and cook till fork tender. 

Dilute or reduce the gravy as per desired consistency.  I like it semi gravy.  Add pepper powder and garam masala stir and cook once.

Dish out the chicken chops to a serving dish garnish with finely chopped mint, coriander and curryleaves and lime juice. Serve hot... Enjoy!

This is more than a white line on stone. It's a vasal kolam — the daily welcome drawn at the entrance of a South Indian home.

The kolam sketch is formed from 5 -3 dots using fine white stone powder. At its heart is a six-pointed star formed by overlapping petals, with a small circle at the center holding it all together. Around it, lotus buds and lamp-like motifs bloom at each point — a classic symbol of purity and light. The lines are drawn in one continuous flow, without lifting the hand, signifying the unbroken circle of life.

Mango Avocado Sourdough Toast

Sweet, spicy, creamy and crunchy all on one slice. This is not your regular avocado toast. The ripe mango salsa brings a Chennai-summer freshness with tomatoes, capsicum and herbs, while the creamy peppered avocado base balances it out. Topped on toasted sourdough with salty feta and walnuts, it's a café-style toast you can make in 10 minutes. Great for breakfast, evening snack, or when guests come over.

Recipe Video from Vidyascooking Youtube Channel 🥰

Recipe: Mango Avocado Sourdough Toast

Serves: 2-3 | Prep Time: 15 mins | Toasting: 5 mins

Ingredients

For Avocado Base:

• 1/2 Cup Ripe Avocado, mashed 

• 1/4 Tsp Pepper Powder 

• 1/4 Tsp Salt 

For Mango Salsa Base:

• 1/2 Cup Ripe Mango, finely chopped 

• 1/4 Cup Tomatoes, finely chopped 

• 1/4 Cup Onion, finely chopped 

• 2 Green Chilies, finely chopped 

• 1/4 Cup Red Capsicum, finely chopped 

• 1/4 Cup Green Capsicum, finely chopped 

• 6 Sprigs Coriander, finely chopped 

• 6 Sprigs Mint Leaves, finely chopped 

• 1 Tbsp Olive Oil 

• 1/4 Tsp Chilli Flakes 

• 1/4 Tsp Pepper Powder 

• 1 Tsp Sugar 

• 1/4 Tsp Salt 

For Assembling:

• 6 Slices Sourdough Bread 

• 1 Cube Feta Cheese, crumbled 

• 4 Walnuts, roughly chopped & toasted

Preparation

1. Make Avocado Base:

Mash the avocado with salt and pepper. Keep it slightly chunky, don't make a fine paste. Please follow the video

2. Make Mango Salsa:

In a bowl, mix mango, tomatoes, onion, green chilies, both capsicums, coriander and mint. Add olive oil, chilli flakes, pepper, sugar and salt. Toss well and let it sit for 5 minutes for flavours to blend.

3. Toast & Assemble:

Toast the sourdough slices till golden and crisp. Spread a generous layer of avocado base. Spoon the mango salsa on top. Crumble feta cheese and sprinkle toasted walnuts. Drizzle a little olive oil if you like.

Serve immediately while the toast is still crisp. 

Tip: Use slightly firm Alphonso or Banganapalli mango so it doesn't get mushy, and add feta only at the end to keep it fresh and salty.

Murai Vasal - kolam every morning is like a small meditation before cooking starts. It clears the mind and brings a positive energy to the house. I kept it minimal – a big blooming flower on a curved stem free hand stroke with no dots.

Gooseberry / Amla / Nellikkai Rasam

Gooseberry / Amla / Nellikkai Rasam -perfect immunity-boosting, tangy rasam.

A no-tamarind rasam where the sourness comes from fresh gooseberry. Pepper, cumin, garlic and curry leaves give it that classic rasam punch. Very good for digestion, for cold days, and goes best with hot rice + ghee.

Recipe Video from Vidyascooking Youtube Channel ♥️ 

Ingredients 

To Grind:

• 1 Gooseberry / Amla / Nellikkai 

• 3 sprigs Curry leaves 

• 3 sprigs Coriander leaves 

• 5 Garlic pods 

• 1 Tbsp Pepper corns 

• 1 Tbsp Cumin seeds 

• 1/4 tsp Asafoetida 

• 1/4 tsp Turmeric powder 

• 3 to 4 tsp Cooked dal 

• 1 Tbsp Salt (adjust to taste) 

To Boil:

• 1/2 Apple tomato / Bangalore tomato 

• 1/2 Natti / Farm tomato (country tomato) 

• 3 sprigs Coriander leaves with stems 

• 3 sprigs Curry leaves • 2 Garlic pods - crushed 

• 2 1/2 glasses Water 

To Temper:

• 1/4 tsp Mustard seeds 

• 1/4 tsp Cumin seeds 

• 2 Dried red chilies 

• 1 tsp Oil 

 Prep Steps 

1. Wash gooseberry, remove seed and roughly chop. 

2. Wash tomatoes, curry leaves, coriander leaves. 

3. Peel garlic. 

4. Keep cooked toor dal ready (3-4 tsp is enough). 

 Method 

1. Grind the masala: In a mixer jar, add 1 chopped gooseberry, 5 garlic pods, pepper, cumin, curry leaves, coriander, turmeric, asafoetida, cooked dal and salt. Grind to a coarse paste. Add little water if needed. 

2. Boil base: In a pot, add 2.5 glasses water, both tomatoes (crushed with hand), crushed 2 garlic pods, curry leaves and coriander stems. Boil for 5-6 mins till tomatoes are soft and raw smell goes. 

3. Add ground paste: Add the ground gooseberry masala to the boiling water. Mix well. Let it come to a frothy boil. Do NOT over-boil after adding gooseberry - just as it starts to foam up, switch off. This keeps the flavour and nutrients. 

4. Temper: Heat 1 tsp oil, splutter mustard, cumin and dried red chilies. Pour over rasam. 

5. Finish with fresh coriander leaves. 

Serve hot with steamed rice. 

Tip: If you want it more tangy, you can add 1/2 extra gooseberry, no need for tamarind.

Butterfly Pea flower Rangoli