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Selavu Rasam, Kongunad Special Selavu Rasam

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4.8 from 9 reviews

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



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)


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.


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
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