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

You can strike through ingredients, 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:

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!

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.

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