Kerala Rasam is a very important recipe in kerala sadya. Kerala style rasam recipe is so easy to make at home. Its a very popular dish of we people the south Indians. Rasam is prepared mainly with tamarind, tomatoes. We can even drink rasam as a soup or can have with rice. Some people use lentils to make rasam little bit thick. So lets see how I am going to prepare this yummy delicious rasam.
To make this wonderful rasam i have involved some more efforts to make this recipe a traditional one. So I have crushed ingredients by using a stone, other than a blender. If u dont have a stone, you can use blender also.
How to Make Kerala Rasam
Ingredients
- Tamarind pulp – 1/2 cup
- Tomatoes- 3
- Moog dal- 4 tsp
- Garlic- 2 tsp
- Shallots- 3 tsp
- curry leaves- 2 sprig
- Corriander leaves- 1/2 cup
- Kashmiri chilly powder-1 tsp
- Turmeric powder- 1tsp
- Mustard seeds- 1tsp
- Fenugreek seeds- 1tsp
- Asafoitida/kootu kayam- 1tsp
- Sugar- 1tsp
- Coconut oil- 2tsp
- Salt – to taste
To Grind Coarsely
- Corriander seeds- 2 tsp
- Pepper corns-2 tsp
- Dry red chillies- 4
- Shallots- 4
- Cumin seeds- 1tsp
How to Make Kerala Rasam
- Grind the ingredients listed under’ To Grind Coarsely’. I used a traditional stone to crush the ingredients, it give more taste to the recipe.
- Take a sauce pan add 1tsp coconut oil, add the crushed mix and saute it well for 2 minute till raw spell disappears.
- Now add the soaked moog dal and combine it well
- Add one cup of water, mix well, allow it to boil and let it simmer for 3 minutes. Add tamarind water/ puli vellom, sugar, salt, asafoitida powder and again let it boil for another 3 minutes in a medium low flame.
- Drain this soup in a strainer. Keep the soup aside.
- Lastly heat a dry sauce pan with coconut oil, add mustard seeds and fenugreek seeds. Allow it to spultter
- Now add the chopped garlic, shallots and curry leaves. saute it till golden brown colour.
- Now add kashmiri chilly powder and turmeric powder and saute it well in a very low flame for 1 minute.
- Now add Tomatoes and corriander leaves with little stem also. Combine it well, do not allow tomatoes turn mushy.
- Now add the drained soup to it and stir it well. Cook it for 2 minutes. Adjust the salt. Off the flame.
- Now the rasam is ready to serve. Serve it along with steamed rice.
- Enjoy!!