Kerala Rasam

Quick and TASTY Kerala Style Rasam, to serve with Rice or on its own. This recipe is fail proof.

Kerala Rasam

®This is a RAS signature Recipe©

♦Prep time:  5 min ♦Cook time:  5 min ♦Yield: ( 4 servings).

There is a secret to making perfect Rasam. It’s all about stopping the cooking process at the correct time.

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Kerala Rasam

Author: Shana Shameer

Difficulty: Beginner Prep Time 5 mins Cook Time 5 mins Total Time 10 mins

Servings: 4

Description

Kerala rasam is a tangy, spicy, and flavorful soup that is a staple in South Indian cuisine. It is typically made with tomatoes, tamarind, and a blend of spices, and is often served with rice. It is often served as a hot beverage after heavy meals or as a home remedy for colds and flu.

Ingredients

Servings

• 1 ¹⁄₂ tsp Fresh ginger

• 1 ¹⁄₂ tsp Fresh garlic

• 1 tsp Cumin seeds

• 1 tsp Coriander seeds, whole

• 1 tsp Black peppercorns

• 3 Tbsp Fresh coriander leaves, chopped

• 2 Tbsp Tamarind pulp

• ¹⁄₄ tsp Mustard seeds

• A pinch Fenugreek seeds

• 1 dried Red chilli, broken

• 1 Sprig curry leaves

• 2 Mild Green chillies, chopped

• 2 Hot, small Green chillies, left whole (optional)

• 1 Tbsp Coconut oil

• 2 medium-sized Ripe, firm tomatoes, sliced very thinly

• ¹⁄₄ tsp Kashmiri chilli powder

• ¹⁄₂ tsp Turmeric powder

• 2 ¹⁄₂ - 3 cups Water (as needed)

• Salt (To taste)

• ¹⁄₂ tsp Jaggery/palm sugar, grated

• ¹⁄₈ tsp Asafoetida powder (or small piece fresh compounded asafoetida - prefered)

Instructions

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1. Add the ginger, garlic, cumin, coriander seeds and black peppercorns to a pestle and mortar. Pound coarsely and set this mixture of crushed ingredients aside.
2. Also set aside the coriander leaves, chopped, before we start cooking.
3. Add the tamarind pulp to a small bowl. Pour 1/2 cup boiled water over it and allow it to soften.
4. Heat coconut oil in a heavy-based wok. Add the mustard seeds and allow them to pop.
5. Add the fenugreek seeds, dried red chilli, fresh green chillies to taste, curry leaves.
6. Stir till you can really smell the fresh green chillies.
7. Once, the green chillies are apparently fragrant, add the thinly sliced tomatoes.
8. Stir and cook down till the tomatoes are reduced to a pulp.
9. Add the Kashmiri chilli powder and turmeric powder. This to get a nice colour for our Rasam. Stir through.
10. Add 2 1/2 cups water first. Add more if you need it, later.
11. Bring to a simmer. We need to check the seasoning well at this stage.
12. Add the strained tamarind solution to taste. Also, add salt to taste.
13. Add the jaggery, asafoetida.
14. Now do a taste test. Check for sour flavour, salt and if you need to add more water add it now. We need to check all the seasonings, before adding the crushed ingredients and coriander. After the addition of crushed ingredients, RASAM must not be boiled further.
15. Add the crushed ingredients and the chopped fresh coriander. REMOVE FROM HEAT.
16. Keep covered 5 minutes.
17. Serve the very very tasty Rasam with rice and Enjoy!

Note

• Dry roasting / toasting the cumin seeds, coriander seeds and black peppercorns before using, increases the aromatics in this Rasam.
• Set aside the crushed ingredients and chopped coriander leaves before starting. Once the Rasam gravy is ready, we need to have everything ready to add quickly.
• Key Ingredients: Ginger, Garlic, Tomato, Coriander Leaves, Chillies, Spices, Oil.

Keywords: kerala rasam