How to make Radish Leaves Rasam/Saaru ?

How To Make Radish Leaves Rasam (Udupi Style)

Rasam /Saaru / Chaaru is a thin watery soup of South Indian origin. It is traditionally prepared using tamarind extract/juice as a base, with an addition of tomatoes, chili peppers and spices like cumin and coriander seeds as seasoning.

Steamed lentils may be added along with any choice of vegetables to the rasam to make it more nutritious. This Rasam is made using Radish leaves for its delicious taste & nutritious value .This rasam is prepared in Udupi style.

Udupi is coastal city in the South Indian state of Karnataka

How to make Radish Leaves Rasam/Saaru ?

Why choose Seasonal produce?

Seasonal produce refers to the times of year when the harvest or the flavor of a given type of food is at its peak. This is usually the time when the item is harvested.

Do you know which veggies and fruits to pick in each season? What are their health benefits? How you can budget smart when you grocery shop with the knowledge of seasonal produce, how you can meal plan ahead ?

Learn all about it on my E-Book :The !2 Monthly seasonal Produce Guides Get my e-book by clicking here

The fresh market scene

Spring is in full swing. The fresh markets are loaded with beautiful vivid colors .The aisles are filled with fresh seasonal produce of cantaloupes, raspberries, tomatoes, avocados, cauliflower and carrots. I was lost in the happy colors of spring walking through them.

It was then that I noticed the aisle containing radish. The bright healthy pink of these cute plump radishes glowed amidst their healthy green leaves. I quickly, picked a bunch or two and placed them in my shopping cart as I slowly made my way back to the sales counter.

The Back Story

Driving back home, I made a mental note of all the different ways I was going to use the fresh produce, I bought, in my cooking. The tender green leaves of the radish needed attention first, to make the best of the nutritious value they had to offer.

Organizing the produce I bought in the refrigerator, did not take much time. Next, I set about washing the radishes I bought under cold running water to remove any soil that might be stuck to their leaves.

Once they were clean, I pinched the top of the vegetable where the leaves were attached and rinsed them once more in a tub of cold water.

By this time, I knew what I wanted to do with the fresh green leaves of the radish. I was going to use them in making the most delicious South Indian Rasam.

Rasam, is meant for spring and summer weather in Indian cooking. It is light and easy to digest and non greasy unlike the heavy rich creamy curries of winter.It is packed with nutrition and deliciously tasty.

Eating spicy rasam with hot rice and pappadum is a treat you give yourself on a relaxed Sunday afternoon.Priceless simple joys in life make precious memories for our tomorrows.

Rasam, to me, comes a long way for me, leaving gentle footprints down memory lane.

Radish Leaves Rasam (Udupi Style)

Radish Leaves Rasam Recipe

Do you want to learn how to make a simple, quick and easy South Indian Radish Leaves Rasam/Saaru ? Look no further !

Follow the instructions below, step by step.

How To Make Radish Leaves Rasam (Udupi Style)

How To Make Radish Leaves Rasam (Udupi Style)

Recipe by Maya Shetty
0.0 from 0 votes

Prep time


Cooking time




Total time




  • 1 bunch Radish leaves

  • 1 Tomato

  • 1 Onion medium size

  • 1 cup Toor dhal cooked & mashed

  • 1 tsp Jaggery

  • Salt to taste

  • For the Masala ( to be ground into a paste)
  • 1 tsp Coconut Oil

  • 1 tsp Coriander seeds

  • 1/2 tsp Jeera/Cumin seeds

  • 1/4 tsp Fenugreek seeds/Methi

  • 4 -5 Dry red Chilies

  • 1/2 cup Coconut Flakes

  • 2 -3 Garlic cloves crushed

  • 1 cup Water

  • For Seasoning
  • 1 tsp Mustard seeds

  • A few Curry leaves

  • 1 tsp Coconut oil

  • 1 -2 Dry Red Chilies


  • Chop the radish leaves fine. Alternatively any edible greens can be used for this recipe.
  • Next take 2 cups of water in a pan to this add the finely sliced tomato, onion, turmeric powder and salt. Cook on the stove for a few minutes (5-6 ) until the leaves are blanched.
  • To this add the ground masala paste, along with the jaggery . Allow it come to a boil.
  • Next add the cooked and mashed Toor dhal to the above mix, stir well & cook for another 2 minutes
  • Seasoned the rasam/saaru and serve hot with steamed rice and papadams/Indian rice Crackers

Nutrition Facts

  • Amount Per ServingCalories467
  • % Daily Value *
  • Total Fat 38g 59%
    • Saturated Fat 32g 160%
  • Sodium 41mg 2%
  • Potassium 683mg 20%
  • Total Carbohydrate 33g 11%
    • Dietary Fiber 11g 44%
    • Sugars 15g
  • Protein 6g 12%

  • Vitamin A 21%
  • Vitamin C 33%
  • Calcium 7%
  • Iron 11%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

My list of Rasam recipes for your interest

You can make any number of instant rasam’s if you have your homemade rasam powder ready. I prefer homemade spice powders, since the aroma from freshly made spices taste better then the one’s sitting in the store aisle for months together.

You can even use radish in making a chutney. Here is the recipe for radish chutney, if you so prefer.

The Bottom Line

Now that you know the benefits that are packed in this thin un-assuming South Indian soup called the Rasam, I hope you give my delicious Radish leaves rasam recipe a try. ( you can make good use of the leaves and the veggie too!)

Would love to hear your feedback in the comments section below if you tried my recipe.

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