AMMA’S RASAM  (2000)

Follow along with Chef Paulraj of Paper Dosa to learn how to prepare rasam, a delicious and unique South Indian dish.


  • 1 Tablespoon of gingelly oil
  • 1 teaspoon of mustard seeds, whole curry leaves, about 2 sprigs worth
  • 4 dried red chile pods
  • a pinch of turmeric
  • a pinch of asafetida
  • 6 cloves of garlic, whole
  • 6 tomatoes, chopped
  • 4 – 6 cups of water or broth
  • 1 bunch of cilantro, with the stems
  • 1 cup of boiled toor dal
  • 1Tablespoon tamarind paste
  • salt to taste
  • Masala: in a grinder grind: 1/2 cup cumin seeds, 1/4 cup peppercorns 1/4 cup coriander seeds

In a heavy bottom pan heat gingelly oil on medium to high heat. Then add the mustard seeds, curry leaves, dried red chile, after 1-2 minutes add the turmeric and asafetida. Once the mustard seeds start to pop add the garlic and tomatoes. Saute till tomatoes start to soften, about 5-10 minutes. Add masala, mix and cook all together for about 3-5 minutes. Then add water or broth and cilantro. Then add 1 cup of boiled toor dal. Cook on medium-high heat for 15- 20 minutes. Salt to taste. Finish with tamarind.


CAST: Paulraj Karuppasamy, Dhirendran Kumar

DIRECTOR: Adam Shaening-Pokrasso

PRODUCERS: Heidi Petty, Leah Pokrasso

WRITERS: Chef Paulraj Karuppasamy