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Kerala Rasam

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Rasam is a South Indian soup. The video is in Malayalam.
  Tomatoes 3 Medium
  Coconut oil 2 Tablespoon
  Rasam powder 80 Gram
  Tamarind juice 2 Tablespoon
  Fenugreek seeds 10 Gram
  Garlic 6 Clove (30 gm)
  Peppercorns 15 Gram
  Fennel seeds 10 Gram
  Mustard seeds 10 Gram
  Hing 1 Pinch
  Curry leaves 1⁄8 Bunch (12.5 gm)
  Water 1⁄2 Cup (8 tbs)

1. In a pot over medium high, heat the coconut oil, add the tomatoes. Stir and cook the tomatoes for 4-5 minutes or until the tomatoes soften.
2. Once the tomatoes soften, remove them into a bowl and set aside.
3. Into the same pot, heat oil, add the mustard seeds, green leaves, crushed garlic, fennel seeds and peppercorns. Stir for another 3 - 4 minutes.
4. Stir in the rasam powder, and tamarind juice. Stir well.
5. Add in the softened tomato pieces, water, salt and let it boil for 3 - 4 minutes.

6. Serve this hot rasam in a bowl alongside idlis or a bowl of steamed rice.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes

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