How To Make Kerala Rasam

Kerala RasamKerala 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.

Kerala 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


  • 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!!
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