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. Interesting right! This selavu rasam does not use tamarind or dal and is an excellent home remedy for cold, sore throat and fever.
Here is how to do selavu rasam.
You will need the following for making the selavu masala.
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.
Grind the roasted selavu masala ingredients with half a cup of water to a smooth paste. Set aside.
Heat sesame oil in the same pan and add in the mustard seeds and curry leaves. Let the mustard seeds crackle.
Add in the finely chopped shallots and fry for a minute.
Add in the chopped tomatoes and the salt. Make sure the tomatoes are very ripe.
Once the tomatoes are cooked, add in the spice paste.
Add in 750 ml of water and fresh coriander leaves. No need to chop the leaves. Add it whole.
Let the rasam simmer. It will start to foam up. Once it foams up, reduce the flame to medium.
Let the rasam simmer for 10 minutes. Switch off the flame after 10 minutes.
Selavu rasam is ready!!!
Serve hot! This can be served like a soup or had with hot rice.
- 1 teaspoon sesame oil (Indian gingelly oil)
- 1 Gundu chilli
- 5 small onions - Indian shallots
- 4-5 curry leaves
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper
- 2 teaspoon coriander seeds
- 5 garlic cloves
- 2 teaspoon sesame oil (Indian gingelly oil)
- ¼ teaspoon mustard seeds
- 1 sprig curry leaves
- 2-3 small onions, chopped
- 2 ripe country tomatoes, chopped (use one tomato if big)
- 1 teaspoon salt
- 2 sprigs coriander leaves
- 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.
- Grind the roasted selavu masala ingredients with half a cup of water to a smooth paste. Set aside.
- Heat sesame oil in the same pan and add in the mustard seeds and curry leaves. Let the mustard seeds crackle.
- Add in the finely chopped shallots and fry for a minute.
- Add in the chopped tomatoes and the salt. Saute the tomatoes.
- Once the tomatoes are cooked, add in the spice paste.
- Add in 750 ml of water and fresh coriander leaves. No need to chop the leaves. Add it whole.
- Let the rasam simmer. It will start to foam up. Once it foams up, reduce the flame to medium.
- Let the rasam simmer for 10 minutes. Switch off the flame after 10 minutes.
- Serve hot! This can be served like a soup or had with hot rice.
Great recipe. The mugs look awesome too.
Thank you!
hi..it looks yummy..will definitely try..i have a question..can we use clay pots on electric stove..
Thanks..
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
Hi ,
Can we use neetu vathal I stead of gundu milagai!
Have tried many recepies from u r page…all came out well .Thanks!
Yes Shyamala. You can. Its ok.
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.
Thank you so much!
Thank you Suguna for this rasam.I thought of making for my child’s cold, I think I have found a perfect one.
Thanks Bala. Hope your kid feels better soon.
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.
haha. Thats so nice Ravi!!! Happy cooking!
Why have we not used tamarind here ? Can we use tamarind incase we dont have tomatoes ?
Why have we not used tamarind here ?
Is it a rule that all rasams should have tamarind??????
Tamarind will over power this rasam. The subtle flavor of the spices will be lost.
Hi can we skip onions?
Sure, if you dont want to. But shallots gives an excellent aroma and taste.
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
Selavu Chutney – Interesting. Sorry dont have it.