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.
- 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
For tempering the rasam
- 2 teaspoon sesame oil (Indian gingelly oil)
- 1/4 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.
Tempering the rasam
- 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.
- Category: Soup
- Cuisine: Tamilnadu