Spicy Dill Seeds Rasam

Our grandmother is a very good cook and apart from that she has home remedies for almost all common diseases. Even though she is more than 80, she still tells us remedies for the stomach problems or the common cold or bites or sprains etc etc. The following post is a rasam made with "Suva seeds" ( "aalshi or balant saunf" in Marathi, "sadakuppai" in Tamil, "dill seeds" in English and "suva" in Hindi ) If any of u happen to know the translations in other languages, please feel free to write them. I make this rasam once in a week to remove the toxins and the water retention in the body. It is very good for pregnant ladies as it helps to remove the excess water and helps in digestion. The seeds can be found in the US in the Indian stores and in Chennai in any "Nattu marundhu kadai" and in Maharashtra in the spice shops or the masala shops.


This entry of mine goes to "Think spice" hosted by Sunita of Sunita's world. Thank you Sunita for hosting this event of spice as this is giving me an opportunity for the first time to participate in an event.

This entry also goes to "Herb Mania - Dill" hosted by Lakshmi of "The yum blog" and which was started by Dee at Ammalu's Kitchen.

Dill seeds

"Sadakuppai Rasam"

Ingredients :

To be fried and ground into paste :
1 tsp. Dill seeds (sadakuppai)
1/2 tsp. coriander seeds
1 red chilli
8 - 10 peppercorns



Other ingredients :
1 cup thick tamarind juice
1/2 tsp. turmeric powder
salt to taste

Seasonings :
1 tsp. ghee
/2 tsp. mustard seeds
a few curry leaves.

Method :

1. Boil the tamarind juice along with salt and turmeric powder till the raw smell of the tamarind is lost. ( about 10 mins. )
2. Fry the given ingredients in a drop or 2 of ghee, cool and grind to a smooth paste adding a little water about 1 - 2 tbsp.
3. Add the ground paste to the boiling tamarind water, add a cup and a half of water and allow it to boil.
4. In a pan, heat the ghee, add mustard seeds, let it crackle and then add the curry leaves and pour over the rasam.
5. Close the rasam vessel with a lid and serve after a few mins. ( this allows the smell of the ghee and curry leaves to get absorbed in the rasam)




Serve this rasam with hot rice and ghee along with roasted rice appalam (papad) or any dry vegetable of your choice.