Strawberry Rasam

Course Soup
Cuisine Indian
Keyword soup
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Priya Shiva


  • yellow pigeon peas split/ toor dal - 1/4 cup Cooked and Mashed
  • Strawberries - 10
  • Rasam powder - 2 tsp
  • Mustard seeds - 1 tsp
  • Ghee/Oil
  • Salt to taste
  • Asafoetida - 1/4 tsp
  • Turmeric powder - 1/4 tsp
  • Imli/tamarind - 2 tbsp
  • Coriander leaves for garnishing


  1. Soak the tamarind in 1 cup of warm water for 15 minutes. Now strain it by removing the pulp and add the tamarind water in a pan.
  2. Now add strawberries, rasam powder, a pinch of asafoetida, turmeric powder, tamarind water in a sauce pan and boil it for 5 minutes on low flame. Keep stirring in between.
  3. Now add cooked dal and 3 cups of water into it. Add some salt and mix it well. Remove from the flame and keep it aside.
  4. Take a small frying pan and add 1 tbsp ghee and mustard seeds to it. Once the seeds crackle, add it in rasam and garnish it with some coriander leaves.
  5. Enjoy it with rice or you can also drink it as a soup.