Triphala Rasam Recipe By Chef Kunal Kapur

Name: Triphala Rasam Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: Indian
Ingredients: 1-2 tbsp coriander seeds; 1-2 tsp cumin seeds; 1 tsp mustard seeds; 1 tsp black peppercorns; 1 tbsp coconut oil; 1 tsp asafoetida; 1/2 tsp mustard seeds; 10-12 curry leaves; 1 tsp turmeric powder; 1 tbsp chopped ginger; 1-2 tbsp rasam powder; 1 cup chopped tomatoes; rock salt to taste; water as required; 1/4 cup tamarind pulp; 1 tsp triphala powder; 2 cup boiled split pigeon peas water; fresh coriander leaves for garnish

Triphala Rasam Recipe

Kunal Kapur

Triphala Rasam is a great tea-time drink. Chef Kunal Kapur shares the recipe in detail.

Preparation Time

10 Min

Cooking Time

10-15 Min

Meal Type

beverage

Difficulty

MEDIUM

Ingredients For Triphala Rasam Recipe

For Triphala Rasam
- 1-2 tbsp coriander seeds
- 1-2 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 1 tbsp coconut oil
- 1 tsp asafoetida
- 1/2 tsp mustard seeds
- 10-12 curry leaves
- 1 tsp turmeric powder
- 1 tbsp chopped ginger
- 1-2 tbsp rasam powder
- 1 cup chopped tomatoes
- rock salt to taste
- water as required
- 1/4 cup tamarind pulp
- 1 tsp triphala powder
- 2 cup boiled split pigeon peas water
- fresh coriander leaves for garnish

How to make Triphala Rasam Recipe?

In a pan, lightly roast 1-2 tbsp coriander seeds, 1-2 tsp cumin seeds, 1 tsp mustard seeds. Grind the roasted masala’s rasam powder is ready.
In a pan, heat 1 tbsp coconut oil and then add 1 tsp asafoetida, 1/2 tsp mustard, 10-12 curry leaves, 1 tsp turmeric powder, 1 tbsp chopped ginger, 1-2 tbsp rasam powder and let it cook.
Add 1 cup chopped tomatoes, rock salt, water and mix it well.
Then add 1/4 cup tamarind pulp, 1 tsp triphala powder and 2 cup boiled split pigeon peas water and leave it to cook.
Garnish it with freshly chopped coriander. Triphala rasam is ready to serve.

View Step by Step Recipe

In a pan, lightly roast 1-2 tbsp coriander seeds, 1-2 tsp cumin seeds, 1 tsp mustard seeds. Grind the roasted masala’s rasam powder is ready.

In a pan, heat 1 tbsp coconut oil and then add 1 tsp asafoetida, 1/2 tsp mustard, 10-12 curry leaves, 1 tsp turmeric powder, 1 tbsp chopped ginger, 1-2 tbsp rasam powder and let it cook.

Add 1 cup chopped tomatoes, rock salt, water and mix it well.

Then add 1/4 cup tamarind pulp, 1 tsp triphala powder and 2 cup boiled split pigeon peas water and leave it to cook.

Garnish it with freshly chopped coriander. Triphala rasam is ready to serve.

Triphala Rasam is made with Triphala, a magic herb that offers excellent gastrointestinal benefits. It also promotes weight loss, relieves stress, treats bacterial infections and control diabetes. Triphala powder is a combination of three fruits Haritaki, Bibhitaki and Amla.

Chef Kunal gives a twist to the traditional south Indian rasam by adding Triphala to it. He makes rasam with Toor dal water to give it a soup-like quality and, as a final ingredient, adds Triphala powder.

Triphala Rasam is highly nutritious and yummy.

Triphala Rasam

Food Veda

Kunal Kapur

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