Rasam | Kerala Rasam Recipe

Rasam, a constant in south Indian cuisine and savoured in most of the meals. It is eaten with rice or separately as a spicy soup. Rasam has heath benefits too. It is good to have this rasam when you have cold or flu symptoms.

I make rasam in a different way than usual. This is one of the favourite dish of my daughter! Hope you would also like it 😊

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How to make Kerala Rasam

Ingredients

Tomato Small (diced) – 3
Garlic Cloves – 10
Shallots (chopped) – 2
Green Chilli – 1
Tamarind – 10 gm soaked in 1/2 cup of water
Coconut Oil – 2 1/2 tbsp
Turmeric Powder – 1/2 tsp
Coriander Powder – 3/4 tsp
Sambar Powder – 2 1/4 tsp
Kashmiri Chilli Powder – 1 tsp
Black Peppercorns – 1 tbsp
Asafoetida – 1/2 tsp
Mustard Seeds – 1 tsp
Dry Red Chilli – 2
Salt – 1 3/4 tsp
Curry Leaves
Coriander Leaves
Water – 1 cup

Directions

1. First of all, take 10 gm of tamarind and soak it in 1/2 cup of water. After a while, mash the tamarind and strain the water.
2. Crush 10 garlic cloves, 2 chopped shallots, 1 green chilli and 1 tbsp of black peppercorns in a motar pestle.
3. Transfer this mixture into a bowl.
4. Add 2 1/2 tbsp of coconut oil into a pot.
5. Once the oil is hot, add 1 tsp of mustard seeds.
6. When the mustard seeds splutter, add 2 slitted dry red chilli.
7. Then add curry leaves and mix.
8. Add 1/2 tsp of asafoetida and mix.
9. Add the crushed mixture and mix it well.
10. Add 1 1/4 tsp of salt and mix.
11. Once the crushed mixture is sauteed, reduce the flame/temperature to low-medium. Add 1/2 tsp of turmeric powder and 3/4 tsp of coriander powder and mix.
12. Add 2 1/4 tsp of sambar powder and mix.
13. Add 1 tsp of kashmiri chilli powder and mix.
14. Add diced tomato and mix. Close and cook for 1 minute.
15. After 1 minute mix it. Add the tamarind water and mix.
16. Close and cook for 2 minutes. Keep it on medium-high flame/temperature.
17. After 2 minutes, add 1 cup of water and mix. Close and cook for 2 more minutes.
18. After 2 minutes, open and check the salt.
19. Add salt if necessary and mix.
20. Add roughly chopped coriander leaves and mix. Close and cook for 1 minute.
21. After 1 minute, take it off from the stove.
22. Our rasam is ready to serve.