Rasam Preparation Recipe

Pressure cook 1/4 cup of toor dal ( red Gram) in2 cups of water with 1tsp of turmeric and oil. Soak handfull of tamerind in water for 10 mins and extract juice without fibre and seeds.

Dissolve the cooked dal in tye juice. Now fry mastard seeds, 1 whole chilli, curry leaves and 2 chopped tomatoes in 2 tbp of oil for 4 mins and add the same to dal juice. Now add enough water to make the rasam watery and bring the mixture to boil.

Add 4 -5 tbs of BSF Rasam Powder and simmer for 10 mins on low heat. Add salt to taste and serve hot garnished with fresh coriander leaves.

Rasam Powder

BSF's Rasam Powder is a blend of aromatic spices & herbs that were traditionally used for making classical rasam.


  • Coriander
  • Red Chillies
  • Cumin Seeds
  • Pepper Corns
  • Fenugreek
  • Mustard Seeds
  • Jaggary
  • Turmeric
  • Curry Leaves
  • Cinnamon
  • Asafoetida
  • Common Salt

Quality Assurance:

BSF production process does not compromise on hygiene and quality. The ingredients are selected with care for best quality and grade. In-process quality control procedures at BSF ensures that the output stictly adhers to its stringent QC norms and retain the desired taste, colour and aroma.

Packing Specifications: Airtight polyurethane lined foil packing.
Shelf Life: 12 months from date of manufacture
Retail Packing: 100 gms packs