Oliga Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Okra Soup, Smoked Fish and Kale Soup, Healthy Spinach Soup, Festive Yakhni Shorba

Rate This Recipe


  • 1 big lemon size poornam (toovar dal, jaggery paste)
  • 1.5 tsp - thick tamarind paste
  • 1/2 tsp - jeera
  • 10 methi seeds
  • 1 tbsp - chopped onion
  • 4 cloves garlic
  • 1/2 tsp - red chilli powder
  • 8 pepper corns
  • 10 curry leaves
  • 1/2 tbsp - chopped, coriander leaves
  • 1/2 tbsp - oil
  • a few drops of ghee for tempering (optional)
  • 1/4 tsp - mustard seeds
  • hing/asafoetida, a pinch (optional)
  • 1 red chilli
  • salt

How to Make Oliga Rasam

  • Mix drained dal water and oliga poornam.
  • Make 1/2 litre by adding required amount of water.
  • Add tamarind paste and salt and keep aside.
  • Heat 2 tsp of oil, add jeera, pepper corn methi seeds, cloves of garlic, chopped onion and curry leaves.
  • Fry till onion turns translucent and seeds become light brown.
  • Remove from fire and make a course paste in mixer.
  • Add this paste, red chilli powder and haldi to above dal water.
  • Heat remaining oil in kadai, add mustard seeds, hing and red chilli and fry for a sec.
  • Pour the prepared dal water into kadai .
  • Allow it to boil for a min.
  • Remove from fire, sprinkle chopped coriander leaves.
  • Serve with hot plain rice and papad.