Coriander Rasam or Kothambari Saru is an instant and healthy rasam which can be prepared in few minutes. It is prepared by boiling Coriander leaves paste and tempering it with mustard seeds and Kashmiri red chili. Not only that you can consume it directly as soup or you can have it with a bowl of plain rice. Over all its an easy, simple, healthy and tasty rasam to prepare at home.
Watch Short video of making Coriander Rasam
Author’s note on making Coriander Rasam:
Hello friends and food lovers, here I am presenting a tasty and instant dish “Coriander Rasam”. We call it Kothambari saru in Konkani as well as in Kannada too. I love making these type of instant rasams as its easy to prepare and totally time saving. There are many more instant rasam recipes I make and I will post them all here very soon. I prepare coriander rasam very often at home and all at home love this recipe.
The best thing about this rasam is you can have it as soup. Just put a little lime juice to it and it will taste truly awesome. Not only that you can also have it with rice as a good accompaniment. All you need to take care is to have fresh coriander leaves. This is one of the best recipes I recommend for all working women as well as for the bachelors.
So try this dish without fail and let me know your feedback. Give your feedback and suggestions in the comment section below. Also share this recipe to all you near and dear ones as well. Also try my other recipes such as Vegetable Sambar, Spicy Potato curry, Valval, Onion Tambli and many more. Always cook good and healthy food and stay healthy.
With loads of Love,
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Coriander Rasam | Kothambari Saaru
Ingredients
- 1 cup (60g) Coriander leaves
- 1/4 cup (25g) Grated coconut
- 3 Nos Green chili
- 1 tbsp Cumin Seeds
- 1/2 tbsp Mustard Seeds
- 2 tbsp Cooking Oil
- 2 Nos Kashmiri red chili
- 1 Strand (10-12 leaflets) Curry Leaves
- Beetle nut sized Tamarind
- Salt as per taste
Instructions
- Take a cup of fresh coriander leaves, put in a mixer jar. Add 1/4 cup (20g) grated coconut, add a beetle nut sized tamarind piece. Add a little water and make fine paste. (Keep a little coriander leaves at the end to add to rasam).
- Now add 1 tbsp cumin seeds to the paste and just give a pulse. Cumin seeds should not be ground completely. You should feel small pieces of cumin seeds while eating rasam.
- Transfer the ground paste into a vessel. Add about 750 ml water to get consistency of rasam.
- Add salt as per taste
- Bring it to boil and switch off the flame.
For Tempering
- Take 2 tbsp cooking oil, add 1/2 tbsp mustard seeds and 2 Kashmiri red chili cut pieces. Saute till mustard seeds splutter and finally add 1 strand curry leaves and saute a little.
- Add the tempered mixture to the rasam.
- Add 2-3 tbsp finely chopped coriander leaves. Do not heat after tempering or adding coriander leaves. The raw exotic flavor of coriander will go off if heated. If you wanna have it as soup then add a tbsp lime juice to it.
- Thats all you have to do. Instant Coriander Rasam is ready to eat.
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