September 04, 2008

Celebrating plums with rasam & thokku

I have been going to Farmer's Market regularly, but haven't been as regular about posting pictures. I will be more regular as we go into Fall. During this past week, there were some wonderful fruits at the Farmer's Market that I couldn't resist. We picked up juicy plums, blueberries that I intend on freezing for the winter, and tart plums.

The plums weren't an impulsive buy though. You see, my mother-in-law has brought several recipes from India, and one of them (
Aval Vikatan, a supplement of Tamil magazine) mentions plum rasam and plum thokku. The plum rasam with masoor dal (instead of toor) sounded intriguing and so did the plum thokku. So we picked up some fresh, tart plums from the Farmer's Market and tried it over the long weekend. They both turned out delicious.

Here are the recipes as we tried it.

Plum Rasam


The plum rasam had a different rasam powder (with coriander seeds and toor dal) which we ground just enough for the rasam as we weren't sure of the results. But our fears were misguided. With fresh plums and masoor dal, the rasam had a delicious earthiness to it. One thing to keep in mind is that the proportion of dal and plums has to be equal.

1/2 cup plums chopped
1/2 cup masoor dal
1/2 tspoon turmeric powder
1/4 tspoon asafoetida
Salt to taste

For Rasam Powder
3 tspoons coriander seeds
1 tspoon toor dal
1 tspoon chana dal
1 tspoon black pepper
1/2 tspoon cumin seeds
4 medium size dry red chilli
1/2 tspoon oil

For Tempering
1/2 tspoon mustard seeds
1/2 tspoon oil
3-4 curry leaves
cilantro - chopped for garnish

Roast and grind the rasam powder finely. Boil masoor dal with turmeric powder. Keep it aside. Then boil the chopped plums seperately in 2 cups water with salt. To the plums mixture, add asafoetida, rasam powder and the masoor dal.

In a separate pan, temper mustard seeds and curry leaves and add it to the rasam. Garnish with fresh chopped cilantro.

plum ras

Serve hot with rice.
This is going to Eating with the Seasons being hosted by Maninas at Maninas: Food Matters. Thanks for hosting.

Plum Thokku

After the rasam, we had a few plums left. So we decided to try plum thokku. The thokku was nice and tart almost like a palate cleanser with hints of jaggery and I love the tempering with mustard seeds. This will last a week without refrigeration and up to 2-3 weeks with refrigeration.


1 cup tart plums - chopped
1 tspoon chilli powder
1/4 tspoon turmeric powder
lemon sized jaggery (adjust it with the tartness of plums. Ours were really tart!)
1 tbspoon oil
1/4 tspoon mustard seeds
1/4 tspoon asafoetida
Salt to taste

In a thick bottomed pan, heat oil and temper with mustard seeds and asafoetida. To this, add the chopped plums and let it cook for 3-4 minutes. Once the plums are soft, add chilli powder, turmeric powder and salt. Let it cook on medium heat till the water evaporates.

Once it is cooked well and the mixture is thick, add jaggery and keep stirring till the oil separates out.


Serve with idlis, or rice, dosa. I like it in my chapati roll. :) This is going to Long Live the Shelf event being hosted by Roma at Roma's Space. Thanks for hosting.


  1. that is a nice change to the usual tomato rasam and the thokku sure will have me looking for some tart plums.

  2. Plum rasam, Mandira? Now that's something I've never seen before! It looks and sounds both intriguing and delicious. Ditto for the thokku!

  3. Wow something new and looks gr8.

  4. this is definitely new to me!

  5. That's a great way to use plums, it must taste awesome!

  6. Thank you all. We tried it for the first time, and enjoyed the taste. Can't wait to try more recipes from the book.

    ISG - it was a pleasant change and I enjoyed the fruity flavor of the rasam and thokku.

  7. Both these are unique recipes and sound delicious!

  8. Anonymous5:50 AM

    This is something completely new to me. I've heard of lots of rasams and thokkus but the plum one is really out of the blue. I'll try it when I get plums next time. Thanks a lot for introducing us to this new recipe and for participating in the event.

  9. I really like the idea of making thokku with plums.

  10. ruby red gorgeousness. i love the idea of plum thokku and rasam.


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