May 19, 2014

Red Grapes Rasam

How to make Red Grapes Rasam


               Do you shop in bulk? Or just have a bunch of these succulent berries on hand? May be, you are just looking for an exotic recipe, that you have never tried before. The 'Rasam' is a traditional & customary concoction in many South Indian homes, for lunch. Although, tomatoes are the commonly used fruit in this digestive broth, I decided to use the Grapes that I had, just too many of - Thanks to Costco! The juicy grapes add an exotic fruity flavor to the otherwise ordinary Rasam.

            The Grapes, impart a beautiful color & makes it sensationally sweet, (based on the color & quantity of the grapes added) which is what makes this Rasam unique. Since, there is no cooking of  lentils/pulses required in this recipe, you can prepare this in a jiffy. To give you a perception of what this would taste like, think of a Rasam prepared with a lump of jaggery. Not too sweet, just enough to balance the sourness of the tamarind other spices. So go ahead & give it shot!


Red Grapes Rasam



Ingredients for 3 cups of Rasam:

1 Cup Red Seedless Grapes - Pureed
1/2 Cup Red Seedless Grapes - cut in halves
1 Tbsp Tamarind Pulp
2 Tbsp Rasam powder
1/2 Tsp Black Pepper powder
Salt to taste
1/8 Tsp Turmeric powder
1 Tsp Ginger-Garlic paste
1 Tbsp - Chopped Coriander leaves
Approximately 500 ml of water
1 Tsp - Oil/Ghee
1 Tsp - Mustard seeds
A pinch of Asafoetida
Curry leaves - a sprig


Grapes Rasam


  • Heat a sauce pan on the stove top with oil, add the Mustard seeds, Asafoetida, Curry leaves & let them splutter.
  • Add Ginger- Garlic paste, Tamarind pulp, water & let it boil until the raw smell disappears.
  • Next add the Pureed Grapes, Rasam powder, Turmeric powder, Pepper powder, Salt & let cook for a few minutes on medium heat. 
  • Just before the Rasam froths, turn off the heat & add the chopped Coriander leaves & the cut Grapes.
  • Serve hot with rice or drink, as is like a Sweet & Sour soup!






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