Kandi Kattu- Kattu Rasam | How to make Kandi Kattu- Kattu Rasam

By Padma Rekha  |  20th Nov 2015  |  
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  • Kandi Kattu- Kattu Rasam, How to make Kandi Kattu- Kattu Rasam
Kandi Kattu- Kattu Rasamby Padma Rekha
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About Kandi Kattu- Kattu Rasam Recipe

Kandi kattu is a light rasam which is made with toor dal and seasoned with ghee. This is a traditional rasam recipe from Andhra Cuisine. You can serve this with steamed rice, any side dish and pappad. No tamarind or lemon is used in this rasam recipe if you like a tangy taste you can add a little lemon juice but in the traditional recipe we don't. You can serve this as a lentil soup, this soup also gives you good energy after a fast, it is also the best choice for weight loss.

Kandi Kattu- Kattu Rasam, a deliciously finger licking recipe to treat your family and friends. This recipe of Kandi Kattu- Kattu Rasam by Padma Rekha will definitely help you in its preparation. The Kandi Kattu- Kattu Rasam can be prepared within few minutes. The time taken for cooking Kandi Kattu- Kattu Rasam is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Kandi Kattu- Kattu Rasam step by step. The detailed explanation makes Kandi Kattu- Kattu Rasam so simple and easy that even beginners can try it out. The recipe for Kandi Kattu- Kattu Rasam can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Kandi Kattu- Kattu Rasam from BetterButter.

Kandi Kattu- Kattu Rasam

Ingredients to make Kandi Kattu- Kattu Rasam

  • Toor dal- 1/2 cup
  • turmeric powder- a pinch
  • salt- 1/2 tsp or according to your taste
  • green chillies- 3 chopped
  • curry leaves- 2 sprigs
  • garlic- 5 cloves crushed
  • ghee or oil- 1 tsp
  • mustard seeds- 1/2 tsp
  • cumin seeds- 1/2 tsp
  • Dry red chillies- 1 broken
  • asafoetida- 1/4 tsp

How to make Kandi Kattu- Kattu Rasam

  1. Cook the toor dal till its soft with enough water and mash it well. Add the crushed garlic, chopped green chillies, curry leaves, salt, turmeric powder, 3 cups of water and boil it for 10 minutes in a very low heat.
  2. Heat ghee or oil in a pan, add mustard seeds, cumin seeds, broken dry red chillies, asafoetida and fry it for a while. Add this to the kattu rasam, mix well and bring it to a full boil, then turn off the heat.
  3. Serve it hot with rice and any stir fry vegetable and pappad.

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