Before we get started How to make Kerala Rasam Recipe | Rasam with Rasam Powder lets get to know what is Kerala Rasam.
What is Kerala Rasam?
Rasam is a South Indian dish which is tangy and spicy. which can be either served as a soup or can be paired with rice in the main course.
Kerala Rasam is an instant rasam made without using the readymade rasam powder.
It’s a tomato rasam recipe made with dry red chillies, mustard seeds, cumin seeds, coriander seeds, curry leaves, tamarind pulp and fresh coriander leaves.
You can also add ginger, garlic, green chilli and hing to the recipe and taste of coconut oil gives the authenticity of Kerala.
Rasam is also known as Chaaru in Telugu and Saaru in Kannada. So, rasam is a staple in many traditional, most basic and essential dish in South Indian meals.
Variations of rasam:
There are different types of rasam recipes. They are :
Kerala rasam recipe without tomato, tomato rasam recipe, Andhra rasam recipe, pepper rasam recipe, beetroot rasam recipe, raw mango rasam recipe and Kerala rasam recipe with dal.
How is rasam prepared?
It is prepared using Tamarind juice as the base, which adds the tangy flavour to the rasam. Along with tamarind juice, there are other rasam ingredients such as tomato and spices also.
These ingredients play a major key role in making rasam.
And tempered with ghee, mustard seeds, hing and dry red chillies.
which enhances the flavour and taste of rasam even more.
To make rasam more healthier and nutritious, you can use toor dal and other dals along with some vegetables.
Different regions of South India has got there own recipes and its taste differences because of the use of there local ingredients and different style of making rasams.
Rasam is delicious, easy to make, a great dish accompanies with rice and a great cure for cold in the winters.
If you are looking for more Kerala Specials & Onam Sadhya Recipes :
Check out :
- Kalan Recipe
- Olan Recipe
- Paal Payasam
- Pulissery Recipe
- Thenga Choru
- Pineapple Pachadi
- Kadala Curry
- Kootu Curry Recipe
Kerala Rasam Recipe Without rasam powder:
Kerala Rasam recipe Ingredients
- Chopped tomatoes – 1 cup
- Tamarind paste – 2 teaspoons
- Curry leaves – 2 sprigs
- Mustard seeds – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Dry red chillies – 2 to 3 nos broken
- Turmeric powder – 1/2 teaspoon
- Salt to taste
- Jaggery – 1 teaspoon
- Freshly Chopped Coriander – 1 tablespoon
- Coconut oil – 2 tablespoons
Rasam ingredients For rasam powder:
- Cumin seeds – 2 tablespoons
- Coriander seeds – 3/4 cup
- Toor dal – 1/4 cup
- Chana Dal – 1/4 cup
- Peppercorns – 1 teaspoon
- Dry red chillies – 5 to 6
- Fenugreek seeds – 1 tablespoon
- Curry leaves – 1 sprig
- Hing – 1/4 teaspoon
How to make Kerala rasam recipe step by step process:
How to make Rasam Powder:
- We will start the recipe by making the rasam powder first as it is a little time-consuming.
- Heat a pan on the medium flame and add Toor dal and chana dal and dry roast them until golden and gives a nice aroma. once done remove it to the plate.
- In the same pan add coriander seeds, dry red chillies and dry roast them until they turn crisp and remove it into the same plate.
- Add fenugreek seeds, cumin seeds and black peppercorns in the same pan and dry roast them for a couple of mins and remove it to the same plate.
- In the same pan add a few teaspoons of oil and fry the curry leaves until crisp and remove it to a plate.
- Let this mixture cool down a bit and blend all these ingredients with a pinch of hing and blend it to a fine masala powder and store in a glass bottle.
- If you like to make rasam on a regular base like twice in a week or four times in a month make the rasam powder in more in quantity and store it to use.
Kerala rasam recipe:
- Before we start making rasam soak tamarind in lukewarm water and to extract tamarind pulp.
- Heat coconut oil in a pan on a medium flame.
- When the oil is hot add mustard seeds and cumin seeds and let them crackle.
- Once they crackle add dry red chillies, fenugreek seeds, hing and curry leaves and saute them for few mins.
- Add chopped tomatoes to the sauteed ingredients and fry for 4 to 5 mins until tomatoes turn mushy.
- Squeeze and strain the tamarind pulp into the pan.
- Now add prepared rasam powder, turmeric powder, jaggery and salt to taste along with 2 to 3 cups of water, stir well to mix all the ingredients and masala.
- Bring the rasam to boil and cook it for 5 more mins, check the taste and add seasoning if any required.
- Now add freshly chopped coriander leaves and rasam is ready to serve.
- Serve hot Kerala Rasam Recipe with steam rice or as a soup.
It’s a great recipe for winters or even when your feeling feverish, cold or stomach problems. You can serve on its own as a soup or serve hot rasam with steam rice along with papad.
It is a satisfying meal you can make on a busy day, as it is quick and easy to make rasam.
You can serve as a side dish for a south Indian festival called Onam sadhya along with Thenga choru, sambar, kadala curry, avial curry etc.
Calories 99 kcal | Fat 4 g | Saturated Fat 2 g | Cholesterol 10 mg | Sodium 5 mg | Potassium 229 mg | Carbohydrates 12 g | Fiber 5 g | Sugar 3 g | Protein 4 g | Vitamin A 405IU | Vitamin C 55mg | Calcium 29 mg | Iron 1 mg.