Traditional confinement foods: Recipe for Rasam

Traditional confinement foods: Recipe for Rasam

Popularly consumed in South India as a part of the meal, rasam is one of the most popular and easy-to-prepare traditional confinement foods

Consumed as a staple down south, rasam is a super tasty, tangy and spicy dish. It can be taken with dalia, rice, khichdi or upma (vegetable porridge). Rasam has a large amount of garlic which aids lactation and helps the new mum to build immunity. That's because garlic has the properties of selenium and vitamin B6 that also help to aid fertility.

It is not only one of easy-to-prepare traditional confinement foods, its taste make it a spicy and tangy addition to the meal.


  • Finely chopped garlic 10 cloves
  • Tamarind paste 1 tsp
  • Mustard seeds ¼ tsp
  • Tumeric ¼ tsp
  • Cumin seeds ¼ tsp
  • Ground pepper ¼ tsp
  • Coriander seeds ¼ tsp
  • Pigeon pea (toor, tuvar or arhar) lentils ½ cup
  • Red chillies 3
  • Water 3 cups
  • Ghee 3 tsp
  • Tomatoes 2
  • Salt to taste
  • Curry leaves


  • Begin by dry roasting the 1 tsp of the pigeon peas, coriander seeds, cumin seeds, pepper, red chillies and half the garlic. Do this for just one minute. Remove from heat and grind this mixture to a paste.
  • Now, in a cooker, add 1 cup water and tamarind paste, tomatoes, turmeric and the left over garlic and salt to taste. Bring to a boil.
  • Now, add the lentils and the pigeon pea paste and some water. Cook for three whistles or until the lentils are well cooked.
  • In a separate pan, heat some mustard seeds in ghee. One they split, remove from heat and add the above mixture. You can garnish the rasam with coriander leaves.

Do you know any more traditional confinement foods? Please share in the Comment box below.

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Written by

Deepshikha Punj

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