Kerala Rasam
®This is a RAS signature Recipe©
Quick and TASTY Kerala Style Rasam, to serve with Rice or on its own. This recipe is fail proof.
The Recipe Intro↓ has more info, related links as well as Malayalam Recipe Video. If you’d like to check it out.
♦Prep time: ♦Cook time: ♦Yield: ( 4 servings).
You can
strike throughingredients, as you prep them, by clicking on the ingredient.
Kerala Rasam
| Fresh ginger | 1 1/2 tsp | |
| Fresh garlic | 1 1/2 tsp | |
| Cumin seeds | 1 tsp | |
| Coriander seeds, whole | 1 tsp | |
| Black peppercorns | 1 tsp | |
| Fresh coriander leaves, chopped | 3 Tbsp | |
| Tamarind pulp | 2 Tbsp | |
| Mustard seeds | 1/4 tsp | |
| of fenugreek seeds | A pinch | |
| Red chilli, broken | 1 dried | |
| Sprig curry leaves | 1 | |
| Mild green chillies, chopped | 2 Tbsp | |
| Hot green chillies, left whole (optional) | 2 | |
| Coconut oil | 1 Tbsp | |
| Ripe, firm tomatoes, sliced very thinly | 2 medium-sized | |
| Kashmiri chilli powder | 1/4 tsp | |
| Turmeric powder | 1/2 tsp | |
| Water (as needed) | 2 1/2 - 3 cups | |
| Salt | To taste | |
| Jaggery/palm sugar, grated | 1/2 tsp | |
| Asafoetida powder or small piece fresh compounded asafoetida (prefered) | 1/8 tsp |
There is actually a secret to making perfect Rasam. It’s all about stopping the cooking process at the correct time.
Method:
- 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.
- Also set aside the coriander leaves, chopped, before we start cooking.
- Add the tamarind pulp to a small bowl. Pour 1/2 cup boiled water over it and allow it to soften.
- Heat coconut oil in a heavy-based wok. Add the mustard seeds and allow them to pop.
- Add the fenugreek seeds, dried red chilli, fresh green chillies to taste, curry leaves.
- Stir till you can really smell the fresh green chillies.
- Once, the green chillies are apparently fragrant, add the thinly sliced tomatoes.
- Stir and cook down till the tomatoes are reduced to a pulp.
- Add the Kashmiri chilli powder and turmeric powder. This to get a nice colour for our Rasam. Stir through.
- Add 2 1/2 cups water first. Add more if you need it, later.
- Bring to a simmer. We need to check the seasoning well at this stage.
- Add the strained tamarind solution to taste. Also, add salt to taste.
- Add the jaggery, asafoetida.
- 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.
- Add the crushed ingredients and the chopped fresh coriander. REMOVE FROM HEAT.
- Keep covered 5 minutes.
- Serve the very very tasty Rasam with rice and Enjoy!
Kerala Rasam
Notes:
- 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.
|
♦Please Rate the Recipe if you have tried it below.↓ If you liked the recipe, please do leave me a comment and CLICK THE LIKE BUTTON at the ⇓bottom of this page! Thank you! ♥ If you make the dish and share it with your SOCIAL MEDIA please don’t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. Thank you! ♥ ♦EAT AND TELL!!! Let us know if you tried -Kerala Rasam Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com Thank you! ♥ |
Quick Browse to see All Recipes by Category. World Cuisines to browse recipes by Regional Cuisine.
Thanks for visiting www.recipesaresimple.com
