Cherry rasam

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • 20 cherries
  • 1/2 tomato
  • 25 gram tamarind
  • 1 tsp pepper/
  • 1/2 tsp cumin seeds
  • 2 Garlic pods
  • 3/4 tsp red chilli powder
  • 1/8 tsp asafoetida
  • 3 tsp oil
  • 1/4 tsp mustard Seeds
  • 1/4 tsp cumin Seeds
  • Salt to taste
  • 3 cup water
  • few curry leaves
  • Handful of chopped cilantro/coriander leaves

How to Make Cherry rasam

  • Soak tamarind in 1 cup of water for 20-30 minutes.
  • You can speed up the process by using hot water for soaking or by letting it cook in a microwave for a minute or two.
  • Wash cherries. Remove the cherry stem.
  • Using a paring knife, make a cut in the centre around the seed. Gently twist the cherries by holding it in two hands to separate the two halves.
  • Now, you will have the seed sticking to one half.
  • Remove it gently using a knife or your hand.
  • In a blender/mixie, add these cleaned cherries and roughly chopped tomatoes.
  • Grind it to a smooth paste. Ensure that no pulp remains.
  • You might want to grind it for a minute or two.
  • Grind pepper and cumin seeds to a fine powder in a pestle n mortar or a spice grinder.
  • Now, extract the tamarind pulp by squishing and squeezing. Discard the tamarind flesh.
  • In a saucepan, add oil. When it is hot, add mustard seeds and let it splutter.
  • Then, add cumin seeds, asafoetida, crushed/minced garlic and curry leaves.
  • Immediately, add tamarind water. You might want to use a strainer to remove any flesh or impurities.
  • When it starts boiling slightly, add the cherry tomato paste.
  • Then, add pepper cumin powder, salt and red chilli powder.
  • When it is about to reach boiling temperature, add coarsely chopped coriander leaves and remove it from the stove.
  • The trick of making good rasam is to not over boil it.
  • Serve it as a soup or with hot piping rice.
  • Recipe Courtesy: Food for 7 Stages of Life