The Sathumudhu(Rasam) made in Iyengar marriages have a distinct and exotic taste.
This tasted like the kalyana sattumudhu. The original recipe was to dry roast the ingredients. You try 2 varieties, one dry roasting the ingredients and the other frying the ingredients in oil except jeera. It is felt that the method which was fried in oil was more flavourful and it tasted like the kalyana sathumudhu.


Toor dhal - 1 tablespoon
Dhaniya - 1 tablespoon
Pepper - 1/4 tablespoon
Cumin seeds/Jeera - 1/2 tablespoon
Dry red chillies - 3 or 4
Oil - 1/2 tsp.

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Heat oil and fry all the ingredients (except jeera).

Pound in a mixie to a bit coarse powder.

Boil tamarind juice and tomatoes cut to small cubes along with curry leaves, hing and salt. Add pressure cooked & mashed toor dhal. Finally add 2 tablespoons of this powder. When you smell a good aroma add 3 cups of water and boil till frothy. Season with mustard seeds and garnish with coriander leaves.