Tulsi rasam recipe | How to make Tulasi rasam | Indian holy basil rasam recipe | How to use Tulasi leaves in Cooking | Herbal Rasam | Tulsi leaves soup recipe | Quick and easy rasam for cold and cough | Home remedy for common cold | Rasam with tulasi leaves
Tulasi rasam | Tulsi rasam, south-indian style soup with Indian holy basil leaves. This flavorsome herbal rasam, aka south-indian style pepper soup with basil uses no tamarind, but packs a punch with zingy ingredients.
Rasam : Comfort Food
Ask any South-Indian, they will immediately suffix rasam, with “ahh, comfort food”, yes for us a hot bowl of rasam mammu/rice is one of the best things we enjoy on tired a day.
Rasam is a south-indian style thin soup. The base ingredients for any rasam is tamarind and tomatoes. The must include spices are cumin, pepper and coriander. It is usually finished with dal water or just plain water, depending upon the type of rasam made.
This simple and easy to make rasam has a variety of spices that go into it like ginger, garlic, pepper and cumin, when this spiced soup is mixed with steaming hot rice with a dollop of ghee, it is an out of the world experience.
One should try rasam during a cold/flu, you would be blessing the person who made that elixir for you. My hubby always pairs it with narthangai urukai(dried & salted citron pickle), when he has flu and he would be going on and on about it.
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Spice Powder For Making Tulasi Rasam
As I always mention, there will be 100 recipes when you look for tulsi rasam, each recipe is unique, some might be similar. The difference is in the spice mix that goes into making of the rasam.
When it comes to rasam powder, every family has their own recipe. I normally use my mom’s kootu podi to flavor my rasam. Whereas my In-laws place they have separate rasam powder. I know many, who use sambar powder to make rasam. Check this Milagu rasam from Jeyashri's Kitchen made with sambar/rasam powder.
Apart from the regular rasam powder, this tulsi rasam uses soaked tuvar dal/split pigeon peas and jeera/cumin seeds, which is ground with fresh tulasi, holy basil leaves to get this flavorsome, aromatic, herbal soup. The tulsi rasam is garnished with fresh coriander leaves and lemon juice for added flavor.
- Horsegram Rasam/Kollukai Satruamudhu : A Karnataka style, hebbar iyengar special rasam made of horse gram or what we commonly call as kulith.
- Killu Milagai Rasam : Amma's famous, no boil, no spice powder, rasam. Absolute bliss on days you have no energy to cook.
- Coconut Milk Rasam : A Pondicherry special, rasam made with coconut milk. .
Some Dry Curries to Pair with Rasam
Recipe Card for Holy Basil Rasam
Tulasi Rasam | Holy Basil Rasam | Pepper Soup with Basil
Soak & Grind
- 1 teaspoon cumin seeds/jeera
- ½ tablespoon Tuvar dal/toor dal/Tuvaram paruppu/split pigeon peas
- 2 nos medium ripened tomatoes chopped
- 1 no green chilli
- 2 fistfuls fresh tulsi leaves / holy basil leaves
- a small piece of ginger
- a sprig curry leaf
Spices & Seasonings
- 1½ teaspoon Homemade Rasam Powder
- ¾ teaspoon Salt or to taste
- fresh coriander for garnish
- juice of half a lemon
- 1 teaspoon of oil/ghee
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ¼ teaspoon hing/asafoetida
- ½ teaspoon freshly pounded black pepper
- Soak jeera/cumin seeds and tuvar dal together for 30 minutes.
- In a mixer/blender jar, take chopped tomatoes, soaked jeera and dal along with the water, ginger, curry leaves, tulsi leaves, green chili together. Blend smooth by adding ½ a cup of water.
- Take the blended mixture in a saucepan, add rasam powder, salt and another cup of water.
- Let this cook on a medium flame. Let it boil rapidly for 5-8 minutes for the rawness of the rasam powder to escape.
- Check the consistency of the rasam, if it is too thick add another ½ cup of water.
- My rasam was thick. It is usual as pigeon peas tend to thicken when boiled, so I added water. Take it of the stove.
- After adding water, reduce the flame to simmer, let the rasam froth on top. Then take it off the stove.
- In a small tadka pan, heat ghee/oil, splutter mustard seeds, crackle cumin, add hing and a dash of freshly pounded pepper powder
- Pour this sizzling tadka over the hot rasam, add lemon juice.
- Garnish with coriander leaves and serve it with hot steaming rice.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Enjoy this flavorsome, punchy herbal rasam with steaming hot rice and a generous drizzle of ghee. You will need a tissue box to manage your sinus clearing off.