Kathirikkai (Brinjal) Rasam

I love

Mysore Rasam

not only because of its variation in tastes also for its flavors. I was looking for rasam exactly like that with slight variation. Thanks to Meenakshiammal madam's book I found this recipe.

The freshly ground spices in this dish brings a wonderful flavor to the rasam. The book suggests a ting of rose water to the rasam enhances the flavor even more.. :) It does too !!

Preparation time: 10 mins

Cooking time: 20 - 30 mins

Serves - 2


  • Brinjal (Indian Eggplant)- 1 finely chopped
  • Tomato - 1 (Chopped - 1/2 and blend - 1/2)
  • Tamarind Juice from a small lemon sized tamarind ball - 2 - 3 tumblers
  • coriander leaves - for garnishing
  • turmeric powder - a pinch
  • hing - a generous pinch
  • salt to taste
  • Toor dal - 1/2 cup

For Roasting and Grinding:

  • Coriander Seeds - 2 tbsp
  • Jeera - 1 tsp
  • whole black peppers - 1 tbsp (12-15)
  • Dried Red chilli - 2 - 3 ( adjust depending on the spice level)
  • Shredded coconut - 1-2 tbsp
  • Oil - less than 1 tbsp (I prefer coconut oil)

For Seasoning:

  • Mustard Seeds - 1tsp
  • Jeera - 1tsp
  • Curry leaves (If available)
  • Ghee - 1 tbsp (Always try to season rasam with ghee)


Before starting to make rasam, pressure cook or cook toor dal (red gram) until its tender. Also add a cup of hot water to the tamarind so that its easy to get the pulp out of it and also finely chop the indian eggplant (Brinjal) and keep it ready

To Grind the Rasam Powder:

My Spice Box :)

In a Tadka heat oil and to that add all the ingredients specified in the  " For Roasting and grinding list" and saute for a minute and grin it into a fine paste with half tomato.

To Make Rasam:

In a sauce pan, heat oil and saute the brinjal for couple of minutes and then to that add the tamarind pulp, salt, tomatoes and rasam paste and bring it to boil and cook until all the raw smell is gone. It will take about 15 - 20 minutes.

Then to that add the dal once cooked and mashed into the rasam and boil for another 5 mins. Add water according to your preference.

Finely Switch off the flame and season it by heating ghee in tadka and add mustard seeds and jeera then wait for it splutters and add it to rasam and garnish with coriander leaves.

It goes well with white rice

Paruppu usili



or even normal potato curry !! 

Enjoy and Happy Cooking !!