Saturday, February 19, 2022

Fennel Rasam

This delicious rasam is flavored with fennel bulbs and fennel seeds. The aroma and taste of this rasam will make you go for second helpings. This simple rasam rich in flavors will make a comforting meal along with a cooked grain and a curry. This can be had like a soup too! Use oil instead of ghee for tempering to make it vegan.

Fennel bulbs have a mild anise like flavor and these impart a beautiful flavor to any dish. A rasam with this will be wonderful. The fennel leaves can also be used in this rasam. Crushed fennel seeds are added and fennel seeds are added in tempering too. These impart a perfect balance in flavor and will not be overwhelming. Rasam powder and Milagu jeeraga podi are added to add a kick to the rasam. 

I served fennel rasam with quinoa but rice or any cooked grain works fine. Serve with veggie curries like Podi Adaicha Kathrikai or Kale Stir-Fry, or Masicha Keerai for a perfect and balanced meal.

Fennel bulbs are in season this time of the year and they can be used in amazing recipes. I love to add it to soups as well as in potato fry. This pumpkin seed dip with roasted fennel is a perfect one to make for yourself as well for a party! Very delicious one like this fennel rasam.

I am sharing delicious A-Z rasam recipes in my blog as a part of Blogging Marathon. This Fennel Rasam is for the letter 'F' and below are the links to comforting rasam recipes shared in this series.


Tamarind - 1 tsp
Tomatoes - 2/3 cup, chopped
Fennel bulb - 1/3 cup, chopped
Water - 3.5 cups
Toor dal - 1 tbsp cooked in 1/4 cup water
Salt - 1 tsp
Rasam powder - 1 tsp
Pepper cumin powder - 1/2 tsp (recipe here)
Crushed fennel - 1/2 tsp
Turmeric - 1/4 tsp
Cilantro - 1 tbsp, chopped

For Tempering

Ghee - 1 tsp
Red chile - 1 torn
Mustard seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Cumin - 1/2 tsp
Curry leaf - 1 sprig
Asafetida - 1/8 tsp


Soak the tamarind in half cup water and extract using another cup of water. Set aside.

Cook the toor dhal and set aside.

Add the fennel bulbs, tomatoes and 1 cup water and cook for 4-5 minutes until they are cooked.

Add tamarind water, rasam powder, salt and turmeric, simmer for 3-4 minutes.

Add the crushed fennel, pepper cumin powder, cooked dal and remaining water. Check the taste and adjust salt. 

When it begins to boil remove from the flame.

Heat ghee in a pan, add the red chile and mustard seeds. When it splutters add the fennel and cumin seeds followed by curry leaves and asafetida.

Pour the tempering on the rasam. Garnish with cilantro.

Serve with cooked grains and curry.


  1. Fennel Rasam? Omg, you leave me speechless. How innovative! Must be so flavorful.

  2. Never thought of adding fennel bulbs to rasam. You are coming up really innovative recipe. Will definitely try this.

  3. Very innovative. I am sure with the fennel bulbs in there it is super flavorful.

  4. You are coming up with really cool ideas with this theme. Fennel bulb rasam is delicious and just perfect with rice on cold day.