Rasam – Kerala Style


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Preparation time: 30 minutes | Difficulty Level: Easy | Serves: 5 – 7

Ingredients

    • Tomatoes – 2 (cubed)
    • Green Chilly – 2
    • Garlic – 5 pods
    • Water – 3.5 cups + 1/2 cup
    • Ginger – 1/2 inch piece
    • Curry Leaves – 1 stem
    • Tamarind – 1 gooseberry sized
    • Kashmiri Chilly Powder – 1 tablespoon
    • Powdered Cumin – 1/8 teaspoon
    • Powdered Pepper – 1/2 teaspoon
    • Asafoetida – 2 pinches
    • Coriander leaves – A few
    • Oil – As needed
    • Turmeric – a pinch
    • Salt – As Needed

Seasoning

    • Coconut Oil – As needed
    • Mustard Seeds – 1/2 teaspoon
    • Shallots – 3-4
    • Dried Red Chillies – 2
    • Curry Leaves – few leaves

How To

  • Soak tamarind in half cup hot water. We will use this later.
  • Crush ginger, green chillies and garlic.
  • Take a pan. Add some oil. Add crushed ginger, garlic and green chillies. Add cubed tomatoes. Stir well for few minutes. Add salt.
  • Add turmeric and chilly powder. Saute for some time.
  • Add water and cook covered.
  • When it get cooked, add tamarind extract. Taste once. Adjust salt, tamarind etc.
  • Now add powdered pepper, cumin and asafoetida. Mix well and switch off flame.
  • Take another pan. Add oil and splutter mustard seeds. Add chopped shallots, curry leaves and dried red chillies.
  • Pour it over rasam. Add few corinader leaves. serve hot with rice.

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