Biriyani rasam is digestive in nature, due to the special additives like Ajwain (carom seeds). This is normally consumed after a heavy meal or can be taken as a curry for rice.


  • Tamarind – one small lemon size
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Fenugreek powder – ¼ tsp
  • Pepper powder – 1 tsp
  • Salt – as needed
  • Coconut oil 2 tbsp
  • Mustard seeds – ½ tsp
  • Cumin seeds – ¼ tsp
  • Ajwain (carom seeds) – ¼ tsp
  • Tomato – 2 nos (small)
  • Chilli – few
  • Garlic – 5 cloves
  • Ginger – small piece (chopped)
  • Asafoetida – small piece
  • Curry leaves – few
  • Coriander leaves – few

Prepare the tamarin extract in 3 cups of water, one after other. Adjust the quantity of tamarind as per the tomatoes used in rasam. Add turmeric powder, chilli powder, coriander powder, fenugreek powder and pepper powder. Add salt as needed and mix well.

Add coconut oil to a pan. Add mustard seeds, cumin seeds and Ajwain to it. Add chopped tomatoes and few chilli to it. Add chopped garlic, ginger and asafoetida. If powder is being used, add it along with other masala powders. Add curry leaves, saute till tomatoes turn mushy and oil separates. Add the tamarind extract and boil it. Add salt, chilli powder, water etc, as per taste. Turn off the flame, add few chopped coriander leaves and curry leaves.

Biriyani rasam is ready!!!