M

Close

a

Menu

Selavu Rasam, Kongunad Special Selavu Rasam

by | Feb 8, 2018 | 27 comments

selavu-rasam-rasam-for-cold
Selavu Rasam is a kongunad specialty made with spices and aromatics and is an excellent home remedy for cold, sore throat and flu. Recipe with step by step pictures.

Selavu Rasam is one of the very unique rasam variety from the Kongunad region. The spices are called as selavu in Tamil. Everyday spices are referred to as “selavu samaan” செலவு சாமான். There is an interesting story behind the word selavu. Selavu also means expense in Tamil. In olden days – the grains, veggies etc… would grow in the farm and whatever is harvested will go to the kitchen pantry, some produce will be bartered with the neighboring farms and the remaining will go to the market. The only expense – “selavu” was to buy the spices for cooking.

Here is how to do selavu rasam.
You will need the following for making the selavu masala.
selavu-rasam-rasam-for-cold-1-29

I have used a clay pot for making the selavu rasam today. Heat sesame oil in a pan and add in all the selavu masala ingredients at once. Saute on a low flame for 2-3 minutes until fragrant and the onions are soft. Remove from heat and set aside to cool.
selavu-rasam-rasam-for-cold-1

Grind the roasted selavu masala ingredients with half a cup of water to a smooth paste. Set aside.
selavu-rasam-rasam-for-cold-2

Heat sesame oil in the same pan and add in the mustard seeds and curry leaves. Let the mustard seeds crackle.
selavu-rasam-rasam-for-cold-3

Add in the finely chopped shallots and fry for a minute.
selavu-rasam-rasam-for-cold-4

Add in the chopped tomatoes and the salt. Make sure the tomatoes are very ripe.
selavu-rasam-rasam-for-cold-5

Once the tomatoes are cooked, add in the spice paste.
selavu-rasam-rasam-for-cold-6

Add in 750 ml of water, tamarind pulp and fresh coriander leaves. No need to chop the leaves. Add it whole.
selavu-rasam-rasam-for-cold-7

Let the rasam simmer. It will start to foam up. Once it foams up, reduce the flame to medium.
selavu-rasam-rasam-for-cold-8

Let the rasam simmer for 5 minutes. Switch off the flame after 10 minutes.
selavu-rasam-rasam-for-cold-9

Selavu rasam is ready!!!
selavu-rasam-rasam-for-cold-1-2

Serve hot! This can be served like a soup or had with hot rice.
selavu-rasam-rasam-for-cold-1-28

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
selavu-rasam-rasam-for-cold-1-27

Selavu Rasam, Kongunad Special Selavu Rasam

Selavu Rasam is a kongunad specialty made with spices and aromatics and is an excellent home remedy for cold, sore throat and flu. Recipe with step by step pictures.

  • Total Time: 30 mins
  • Yield: 3 cups 1x

Ingredients

Scale

Selavu Masala

  • 1 teaspoon sesame oil (Indian gingelly oil)
  • 1 Gundu chilli
  • 5 small onions – Indian shallots
  • 45 curry leaves
  • 1 teaspoon cumin seeds
  • 1 teaspoon black pepper
  • 2 teaspoon coriander seeds
  • 5 garlic cloves

For tempering the rasam

  • 2 teaspoon sesame oil (Indian gingelly oil)
  • 1/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 3 small onions, chopped
  • 2 ripe country tomatoes, chopped (use one tomato if big)
  • 1 teaspoon salt
  • 2 sprigs coriander leaves
  • 1/2 lime sized tamarind (optional – see notes)

Instructions

Selavu Masala

  1. Heat sesame oil in a pan and add in all the selavu masala ingredients at once. Saute on a low flame for 2-3 minutes until fragrant and the onions are soft. Remove from heat and set aside to cool.
  2. Grind the roasted selavu masala ingredients with half a cup of water to a smooth paste. Set aside.

Tempering the rasam

  1. Heat sesame oil in the same pan and add in the mustard seeds and curry leaves. Let the mustard seeds crackle.
  2. Add in the finely chopped shallots and fry for a minute.
  3. Add in the chopped tomatoes and the salt. Saute the tomatoes.
  4. Once the tomatoes are cooked, add in the spice paste.
  5. Add in 750 ml of water, tamarind pulp and fresh coriander leaves. No need to chop the leaves. Add it whole.
  6. Let the rasam simmer. It will start to foam up. Once it foams up, reduce the flame to medium.
  7. Let the rasam simmer for 5 minutes. Switch off the flame after 5 minutes.
  8. Serve hot! This can be served like a soup or had with hot rice.

Notes

If the tomatoes are tangy, tamarind need not be added.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Soup
  • Cuisine: Tamilnadu

 

27 Comments

  1. Sindhu.K

    Hi Suguna,Excellent ! Being in Coimbatore, I have heard of this recipe too often, but didn’t try it out till now. After I have seen the recipe, I want to try for sure.

    I like your writing style. Congratulations and keep up your good work kannamma 😉 Thanks again:)






    Reply
  2. Bala

    Hi Suguna
    I like your receipes and your favorite things. In this page, clicking 2x or 3x does not change the quantity of water, it is 750ml always. Is that correct?
    Thanks
    Bala

    Reply
    • Suguna Vinodh

      May be its a bug. Will check this out. Thank you for bringing it to our notice.

      Reply
  3. Raji

    Whoa! This knocked my sinuses off. Selavu rasam is super spicy – a perfect antidote for cold. I’ll tamp down the pepper a little next time though. 😉

    Thanks for sharing this traditional recipe!






    Reply
  4. Sudha

    Awesome






    Reply
  5. Cham

    Hello

    I am a silent admirer of your recipes, I tried a lot of kogunad recipes, few of them are my favorites but Selavu rasam which I tried today was the best. I am from a small village in Tamil Nadu, the dish brought back my childhood memories with my grandma who make similair dish.

    Thank you sooooo much. you are awesome. Keep posting more recipes 👍👍👍👍👍






    Reply
  6. Urvi

    Great recipe. The mugs look awesome too.

    Reply
  7. rajitha

    hi..it looks yummy..will definitely try..i have a question..can we use clay pots on electric stove..
    Thanks..

    Reply
  8. Yazo

    Hi Mam,
    I would like to try this recipe, but
    Can I use dry red chilli and normal red onion as an alternative? as I dont have immediate access to the original ingredients…

    Thanks

    Reply
  9. Shyamala

    Hi ,
    Can we use neetu vathal I stead of gundu milagai!
    Have tried many recepies from u r page…all came out well .Thanks!






    Reply
  10. sankari

    Hi kannama i am regular follower of your site.whenever you post new recipe i try that very next day. I made this selavu rasam –power pack rasam– undoubtedly. all of us are addicted to this rasam. Thank for your unique recipes.. expecting more.






    Reply
  11. Bala

    Thank you Suguna for this rasam.I thought of making for my child’s cold, I think I have found a perfect one.






    Reply
    • Suguna Vinodh

      Thanks Bala. Hope your kid feels better soon.

      Reply
  12. Ravi

    Great recipe and it came out well. Tried for dinner tonight along with the Madurai Potato Masala. It was so good that my wife spared me from washing the clothes for one day.






    Reply
    • Suguna Vinodh

      haha. Thats so nice Ravi!!! Happy cooking!

      Reply
  13. Preeti

    Why have we not used tamarind here ? Can we use tamarind incase we dont have tomatoes ?

    Reply
  14. Radha

    Hi can we skip onions?

    Reply
    • Suguna Vinodh

      Sure, if you dont want to. But shallots gives an excellent aroma and taste.

      Reply
  15. shan

    When I was a kid, my mom used to make a “selavu chutney” for lunch. I forgot the recipe and am not able to get it. I am from Coimbatore area. Do you know this recipe
    thanks
    Shanmugam






    Reply
    • Suguna Vinodh

      Selavu Chutney – Interesting. Sorry dont have it.

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.