Aromatic spicy flavorful Rasam from Kerala

Name: Aromatic spicy flavorful Rasam from Kerala
Total time: 1500 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 15 gm Tamarind or ½ tsp paste; 1 Cup (250 ml) Hot Water; 2 Teaspoons Black Pepper; 1 1/2 Inch Piece Ginger, peeled, chopped; 8 Cloves Garlic minced; 8 Nos Shallot; 3 Tablespoons Cooking Oil 3 Tablespoons; 1/2 Teaspoon Mustard Seeds; 1/4 Teaspoon Fenugreek Seeds; 3 Nos Dry Red Chilli; 1 Tablespoon Coriander Powder; 1 Teaspoon Chilli Powder; 1/4 Teaspoon Turmeric Powder; 1 cTomato chopped; 2 Sprigs Curry Leaves; 3 Cups (750 ml) Water; 1 Teaspoon Asafoetida Powder; To taste Salt; 2 Teaspoons Coriander Leaves

Lakshmi Sridharan Ph D @cook_19872338

USA

This rasam is somewhat like “gottu rasam” of Tamil Nadu. This has no lentil/dal in it. Instead it has shallots, garlic, tomato, tamarind and nn#CA2025 #Kerala Rasam

Lakshmi Sridharan Ph D @cook_19872338

USA

This rasam is somewhat like “gottu rasam” of Tamil Nadu. This has no lentil/dal in it. Instead it has shallots, garlic, tomato, tamarind and nn#CA2025 #Kerala Rasam

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Ingredients

25 mins

6 servings

15 gmTamarind or ½ tsp paste
1 Cup (250 ml)Hot Water
2 TeaspoonsBlack Pepper
1 1/2 InchPiece Ginger, peeled, chopped
8 ClovesGarlic minced
8Nos Shallot
3 TablespoonsCooking Oil 3 Tablespoons
1/2 TeaspoonMustard Seeds
1/4 TeaspoonFenugreek Seeds
3Nos Dry Red Chilli
1 TablespoonCoriander Powder
1 TeaspoonChilli Powder
1/4 TeaspoonTurmeric Powder
1cTomato chopped
2 SprigsCurry Leaves
3 Cups (750 ml)Water
1 TeaspoonAsafoetida Powder
To taste Salt
2 TeaspoonsCoriander Leaves
soup, Rasam

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Steps

25 mins

1

Prepare a checklist, keep all ingredients within reach
2

Dissolve tamatind paste in 1c hot water fo10min strain and use the puli water for making rasam
Using a mortar and pestle crush pepper corns, to make a coarse powder, remove and set asides
Then crush ginger. remove set aside
Then crush garlic cloves remove set aside
Then crush shallots remove set aside
3

Heat oil in a kadai over medium heat pop mustard seeds and fenugreek. Let them sputter
Simmer add red chilies, stir fast, then add the drshed ginger, cloves and shallots sauté over medium flame. Let them turn golden brown, add the spice powders turmeric, chili, coriander powder. Srit fast add the crushed pepper corn add tomato, curry leaves and tamarind water\
4

Add 3c of water, asafetida. Bring it to boil over high flame. Salt to taste. Add coriander leaves, reduce the flame, let it be on the stove for five more minute. let all flavors come together. turn off the stove. transfer to a serving bowl. I love drinking rasam. You can also mix rasam with rice

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Lakshmi Sridharan Ph D @cook_19872338

on September 04, 2025 19:43

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography