Rasam Rice Noodles Recipe: Aruna Vijay Adds A Fun Spin To This Soul Food

Name: Rasam Rice Noodles Recipe: Aruna Vijay Adds A Fun Spin To This Soul Food
Prep time: 20
Cook time: 40
Total time: 60
Ingredients: 1 tsp Oil; 1 tsp Mustard seeds; 1 tsp Urad daal; 0 g Curry leaves; 0 g Hing/ asafoetida; 0.5 cup Thinly-sliced carrots; 0.5 cup Thinly-sliced cabbage; 0 g Salt; 3 tbsp Grated coconut; 0.5 cup Rice flour; 0.5 cup Potato starch; 0.5 cup Boiling water; 1 tsp Oil; 0 g Salt; 1 tsp Oil; 1 tbsp Chana dal; 1 tbsp Urad daal; 1 tsp Jeera/cumin seeds; 3 piece Dried red chillis; 1 piece Green chilli; 1 piece Tamarind; 0 g Coriander leaves (one bunch); 0 g Mint leaves (half bunch); 0.25 cup Grated coconut; 0 g Salt; 3 piece Tomatoes; 1 piece Tamarind; 0.5 cup Coriander leaves; 0 g Curry leaves; 10 piece Garlic

Prepare Aruna Vijay's rasam rice noodles. The preparation that features a peppery rasam broth, crunchy veggies floating in it, a chutney-like paste, crispy papad for texture, and soft, slurpy rice noodles that tie it all together.

Contributed By

Aanchal Poddar

August 11, 2025

Aruna Vijay Rasam rice noodles recipe

“I trained to be a Marriage Chef rather than a MasterChef,” said Aruna Vijay, one of the four finalists at MasterChef India 2023. “From having to learn cooking because, as a girl, it was a necessity to it becoming something that defines and centres me, it has been quite a journey,” said Vijay in an exclusive conversation with Outlook Eats.

Brought up in a Marwari home in Tamil Nadu, Vijay was equally exposed to the cuisines of both cultures. However, she claimed that rasam rice was soul food for anyone like her who was raised in a South-Indian state. “When I had to present my soul food on MasterChef, I prepared rasam rice noodles. I was surprised at how something deeply personal and a simple dish I grew up eating at home became my ticket to India’s biggest cooking stage,” added Vijay.

Aruna Vijay recipes — Aruna Vijay’s rasam rice noodles recipe. (Credits: Aruna Vijay)

While rasam is a constant in South-Indian homes, the dish takes that nostalgia and flips it. It features a peppery rasam broth, warm, comforting, and slightly spicy and crunchy veggies floating in it, a chutney-like paste, crispy papad for texture, and soft, slurpy rice noodles tying it all together. “It is my South-Indian take on ramen. It is layered, comforting, full of textures, and a hearty meal in a bowl,” said Vijay.

While each element in the dish adds something special to it, the rasam is the star of the show. It is the backbone of the dish that holds all the other elements together and gives it coil. “A killer rasam can fix your mood, your day, maybe even your life!” claimed Vijay. Find Vijay’s recipe for this unique rasam rice bowl and savour the hearty bowl.

Try Aruna Vijay’s Rasam Rice Noodles Recipe

Quick Info

Prep Time 20 min

Cook Time 40 min

Total Time 60 min

Servings 3

Difficulty easy

Ingredients

Oil - 1 tsp
Mustard seeds - 1 tsp
Urad daal - 1 tsp
Curry leaves - 0 g
Hing/ asafoetida - 0 g
Thinly-sliced carrots - 0.5 cup
Thinly-sliced cabbage - 0.5 cup
Salt - 0 g
Grated coconut - 3 tbsp
Rice flour - 0.5 cup
Potato starch - 0.5 cup
Boiling water - 0.5 cup
Oil - 1 tsp
Salt - 0 g
Oil - 1 tsp
Chana dal - 1 tbsp
Urad daal - 1 tbsp
Jeera/cumin seeds - 1 tsp
Dried red chillis - 3 piece
Green chilli - 1 piece
Tamarind - 1 piece
Coriander leaves (one bunch) - 0 g
Mint leaves (half bunch) - 0 g
Grated coconut - 0.25 cup
Salt - 0 g
Tomatoes - 3 piece
Tamarind - 1 piece
Coriander leaves - 0.5 cup
Curry leaves - 0 g
Garlic - 10 piece
Cumin seeds - 1 tbsp
Black pepper - 1 tbsp
Toor daal - 1 tsp
Dried red chillis - 3 piece
Oil - 1 tbsp
Mustard seeds - 1 tsp
Turmeric - 0.5 tsp
Salt - 0 g

Instructions

Step-1

Poriyal (Vegetable Stir-Fry) Chop the vegetables. In a pan, heat oil and add mustard seeds, urad dal, curry leaves, and dried red chilli. Add the chopped vegetables and sauté for five minutes. Add salt while sautéing. Finish with grated coconut.

Step-2

Rice Noodles: Mix all the ingredients and knead into a stiff dough. Roll it into a thin sheet using a rolling pin. Cut the sheet into thin strips. Drop the strips into boiling water and cook for a minute. Transfer them into cold water immediately. Spread the noodles on a kitchen cloth to absorb excess water.

Step-3

Thogayal (Mint-Coriander Chutney) Heat oil in a pan and add chana dal, urad dal, jeera, tamarind, and dried red chilli. Sauté until golden. Add coriander and mint, and sauté for a couple of minutes. Turn off the heat and add grated coconut. Let it cool, then grind into a coarse paste.

Step-4

Beetroot Appalam Mix all the ingredients and knead into a tight dough. Roll the dough into thin sheets and cut into triangles. Let them dry for a few minutes. Deep fry until crisp.

Step-5

Rasam Tomato Base: Boil tomato, tamarind, coriander stalks, curry leaves, and garlic. Cool and grind into a fine paste. Rasam Powder: Dry roast pepper, jeera, toor dal, curry leaves, dry red chilli, and garlic. Grind into a coarse powder. Final Assembly: In a pan, heat oil and add mustard seeds, jeera, hing, curry leaves, and dried red chilli. Add the rasam powder and sauté briefly. Stir in the tomato paste, water, and salt. Bring to a boil. Finish with fresh coriander leaves. Strain before serving.

Recipe