Sunday, June 12, 2022

Rhubarb Rasam

This is a tasty and lip smacking rasam (South Indian spiced broth) made with rhubarb, a spring vegetable. This is an easy to make rasam and is vegan too!

Rhubarb is a seasonal vegetable that is available only in spring. The vibrant pink stems are edible. It is sour. Lots of sugar  is added to make pies or other sweet goodies with this. I love both sweet and spicy foods and make use of the sourness to make spicy versions with rhubarb. This rasam is one of that kind and would share a few more rhubarb recipes soon. When cooking with rhubarb make sure to remove the leaves completely as it is toxic.

This rasam can be prepared quickly if you have cooked dal ready. Sometimes I freeze cooked dal in one or two tablespoon portions, and this helps in making comforting rasam quickly. Slicing the rhubarb stem doesn't take much time and it cooks quickly. In a couple of minutes, it softens beautifully giving a nice sour flavor to the rasam. Like in many of my rasams, I like to add Pepper Cumin Powder that balances the flavors and gives the perfect aroma. Ginger and Thai chili enhance the flavor profile. Like in many of my rasams, this one too is vegan and have used oil for tempering. Ghee can be used if preferred.

Seasonal veggies and fruits like cranberries, Persian sour plum, Jamun, Gooseberry, and unripe Mango, apples can be used to make Cranberry Rasam, Persian Sour Plum Rasam, Gooseberry Rasam, Manga Rasam, and Apple Rasam respectively. They give a wonderful sour/tangy flavor and additional flavor profile to the rasam.

Rasam, south Indian spiced broth,  is addictively delicious when served with a steaming bowl of rice. I am sharing this as a part of A-Z series “Rasam” for Blogging Marathon. Here are the quick links to the Rasam recipes I have shared for  the theme. 


Rhubarb - 3/4 cup
Tomatoes - 2/3 cup
Ginger - 1 tbsp, sliced and chopped
Thai chili - 2 to 4
Salt - 1 tsp
Water - 3 cups
Turmeric - 1/4 tsp
Whole black pepper - 1/4 tsp
Pepper Cumin powder - 1 tsp (recipe here)
Cilantro - 2 tbsp, chopped for garnish
Toor dal - 1 tbsp


Oil - 1 tsp
Dried red chili - 1 torn
Mustard seeds - 1/2 tsp
Cumin - 1/2 tsp
Curry leaves - 1 sprig
Asafetida - 1/8 tsp


Pressure cook the dal with quarter cup water, mash, and set aside.

Add the tomatoes, green chilies, ginger, rhubarb, black pepper, salt, and turmeric to one and a half cups water. 

Cook for 3-4 minutes until the tomatoes and rhubarb are cooked.

Add the cooked dal, and the rest of the water. When it begins to boil, switch off the flame.

Heat oil in a pan. Add the dried red chilies and mustard seeds. When it splutters, add the cumin followed by asafetida and curry leaves. Fry for 30seconds. Add it to the rasam.

Garnish with cilantro. Serve with cooked grains and veggies.


  1. Thanks for sharing at the What's for Dinner party. Hope the rest of your week is awesome!

  2. What a unique ingredient for making a rasam. Shall try this out soon.