Rasam Recipe Fiji Style Step By Step Easy Cooking Traditional

Know the details about the Rasam Recipe Fiji Style Step By Step Easy Cooking Traditional, Home Cooking Easy Rasam Recipe Fiji Style Cooking

Fiji-Style Rasam Recipe: A South Pacific Twist on an Indian Classic

Rasam, a tangy soup-like dish from South India, finds a unique interpretation in the island nation of Fiji. With its sizeable Indo-Fijian population, Fiji has adopted and adapted many Indian dishes, including rasam. Here’s how you can prepare Fiji-style rasam at home.

Rasam Recipe Fiji Style Step By Step Easy Cooking Traditional

Ingredients Required

  • Toor dal (split pigeon peas): 1/2 cup
  • Tomatoes: 2 medium-sized
  • Tamarind pulp: 2 tablespoons
  • Jaggery: 1 tablespoon
  • Turmeric powder: 1/2 teaspoon
  • Rasam powder: 2 tablespoons
  • Salt: As per taste
  • Chopped coriander leaves: For garnishing

For tempering:

  • Coconut oil: 2 tablespoons
  • Mustard seeds: 1 teaspoon
  • Cumin seeds: 1/2 teaspoon
  • Asafoetida (hing): A pinch
  • Curry leaves: A sprig
  • Dry red chilies: 2

Nutritional Information

A serving of Fiji-style rasam contains approximately:

  • Calories: 110 kcal
  • Protein: 4g
  • Fat: 4g
  • Carbohydrates: 16g

Cooking Time

The total cooking time for Fiji-style rasam is around 40 minutes.

Preparation Time

The preparation time for this rasam recipe is approximately 20 minutes.

Cooking Steps Overview

The recipe involves cooking the toor dal, preparing a tangy tamarind-tomato base, adding the cooked dal and spices, and then tempering with coconut oil and spices to infuse flavors.

Step-by-step Cooking Procedure

  1. Cook the Toor Dal: Rinse the toor dal under running water until clear. Cook it in a pressure cooker with 2 cups of water and turmeric powder for 3-4 whistles. Once cooled, mash the dal and set it aside.
  2. Prepare the Base: Soak the tamarind in warm water for 10 minutes, then extract the pulp. In a large pot, add the tamarind pulp, chopped tomatoes, jaggery, rasam powder, and salt. Boil this mixture until the tomatoes are soft and mushy.
  3. Combine the Dal and Base: Add the mashed dal to the pot and mix well. Let it simmer on low heat for about 10-15 minutes.
  4. Prepare the Tempering: In a small pan, heat the coconut oil. Add mustard seeds, cumin seeds, asafoetida, curry leaves, and dry red chilies. Once the mustard seeds start to splutter, pour this tempering over the rasam.
  5. Garnish and Serve: Finally, garnish the rasam with chopped coriander leaves and serve it hot.


  • For a more authentic flavor, use homemade rasam powder.
  • You can adjust the amount of tamarind and jaggery according to your taste preference.

Things to Know

Rasam is traditionally served with steamed rice but can also be enjoyed as a soup. It’s considered beneficial for digestion due to its rich spice content.


Q: What makes Fiji-style rasam different? A: Fiji-style rasam uses coconut oil for tempering, giving it a unique flavor.

Q: Can I use any other dal instead of toor dal? A: Toor dal is traditionally used in Fiji-style rasam, but you can use masoor dal (red lentils) as a substitute.

Q: How long can I store leftover rasam? A: You can store leftover rasam in an airtight container in the refrigerator for up to 3 days. Reheat it before serving.

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