This warming spicy rasam is made even easier with Matriark Arrabiata tomato sauce as the base. Chef Preeti likes to serve it with a fermented rice and lentil pancake called uttapam. The uttapam can be made plain, or with shallots, cheese and cilantro. Feel free to add your own additions of herbs or finely chopped veggies. If you don’t have the time to make the uttapam, it’s just as delicious with toast or a scoop of rice. 

4-6 servings


1 carton Matriark Foods Arrabbiata Sauce

¼ cup Rice Oil

6-10 Fresh Curry Leaves

¼ tsp Fenugreek Seeds

¼ tsp Black Mustard Seeds

2 tbsp Sambar masala (we love Spicewalla!)

1 tbsp Tamarind Paste

¼ tsp Turmeric

½ cup fresh cilantro

  1. Mix Arrabbiata sauce with 1 cup cold water

  2. Heat oil to medium in large pan/pot

  3. Add curry leaves, fenugreek seeds & mustard seeds 

  4. When spices start to sizzle add sambar masala & turmeric

  5. Stir to fully incorporate spices, do not burn

  6. Pour on tomato pulp/liquid & bring to a boil

  7. Add Tamarind paste and simmer on low for about 5 minutes

  8. Season with salt to taste

¼ cup Rice oil

10-15 fresh Curry leaves

¼ tsp Nigella Seeds or Black Mustard Seeds

  1. Heat oil on medium in small saute pan

  2. Add curry leaves & seeds

  3. Remove from heat when leaves & seeds start to pop

  4. Drizzle on hot soup or set aside to garnish individual bowls

Vaghar (for topping)

1 cup Urad Dal (washed white dal)

1 tsp Fenugreek Seeds  

3 cups Idli Rice  

  1. Soak Urad dal & fenugreek Seeds in cold water (at least 12 hours)

  2. Soak idli rice in cold water  (at least 12 hours)

  3. Grind dal & rice separately in a blender

  4. Combine purees in one container and stir with your clean bare hand

  5. Let batter sit in warm place (at least 12 hours, ideally overnight)

  6. Batter will rise almost to double its size

Uttapam Batter

Makes 2 quarts
(reserve excess in fridge or freezer)

2 cups Uttapam Batter

1 tbsp salt

1 cup grated Jack cheese

½ cup finely chopped shallots

¼ cup finely chopped cilantro

2 tbsp rice oil  

  1. Season batter with salt and set at room temp for at least 15 minutes

  2. Heat griddle or nonstick pan to medium heat

  3. Add oil to bring up to heat 

  4. Pour small pancakes on griddle about 2” diameter

  5. Sprinkle pancakes with cheese, shallots & cilantro

  6. When crisp and browned lightly on the bottom, flip the pancakes

  7. Cook on cheesy side until crisp & browned