Ayurvedic Recipe · Cilantro/Coriander Leaves · Cooking with Spices · Prune · Rasam · Recipe without Onion/ Garlic · Side Dish · Soups

Prune Rasam

Prune Rasam.png
Prune Rasam

Serves: 3

Ingredients: (Visit English – Tamil – Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)

  • Prune – 2 (Soak overnight or for at-least 4 hrs)
  • Finely chopped cilantro – 1/4 cup
  • Boiled Toor Dhal(Yellow Pigeon peas) water – 1 cup
  • Ayurvedic Rasam Powder – 2 tsp (or to taste)
  • Turmeric powder – 1/4 tsp
  • Asafoetida – a pinch
  • Water – as needed to get thin soup consistency
  • Ghee – 2 tsp
  • Mustard Seeds – 1/8 tsp
  • Cumin Seeds – 1/2 tsp
  • Curry leaves – 5
  • Salt – to taste

Get started:

  • Grind soaked prune into a fine paste.
  • In a pan, add prune paste, toor dhal water, turmeric powder, water (as needed to get a thin runny consistency), salt and let it cook covered(slightly ajar) in medium flame till froth appears on top.
  • Add rasam powder and give it a stir.
  • Heat ghee in a pan and add mustard seeds. Once the seeds pop, add cumin seeds, asafoetida and curry leaves.
  • Saute for few seconds in low flame and add it to rasam.
  • Garnish it with finely chopped cilantro.

Tasty and healthy Prune Rasam is ready!

Enjoy it with plain rice!


  • Always let the rasam cook covered to retain aroma and Prana.
  • Soaked or cooked Prune is Tridoshic and acts as a laxative. Dry Prune aggravates Vata.
  • This rasam can be had as a soup in moderate amount.



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