Kerala style Rasam

Rasam is one of the popular dishes of South India. Rasam is prepared mainly using black pepper and tamarind. Rasam is very easy to prepare and my mom used to prepare this almost everyday. We can even drink it like a soup or can have with Rice. Some people add lentils to make the rasam little bit thick. I have already shared Parippu Rasam / Dal Rasam . If you perfer rasam to be thicker then you can use that recipe. Today I am sharing a simple kerala style rasam which is very easy to prepare and is very watery. We can even call it as tomato rasam. 

Serves ~ 2 Adults

Ingredients

Tomato ~ 2 Nos ( Medium sized )

Ginger ~ a small piece

Garlic ~ 2-3 cloves

Green chillies ~ 3-4 Nos

Black pepper powder ~ 3/4 tsp

Red chilly powder ~ 1/4 tsp

Coriander powder ~ 1/2 tsp

Fenugreek powder (Uluva podi) ~ 2 pinch

Asafoetida powder / Kayam podi ~ 2 pinch

Turmeric powder ~ 2 pinch

Tamarind paste ~ 1/2 tsp 

Dry red chillies ~ 1-2 Nos

Curry leaves ~ 3-4 leaves 

Chopped coriander leaves ~ 1/2 cup

Mustard seeds

Oil

Salt

Method

• Heat oil in a pan and add mustard seeds. When it crackles, add dry red chillies followed by crushed ginger and garlic and saute till it becomes light brown in color. 

• Then add crushed green chillies and lower the flame and add black pepper powder, red chilly powder, coriander powder, fenugreek powder, turmeric powder and asafoetida powder and fry for less than a minute. 

• Then add finely chopped tomatoes along  with 1 1/2 cups of water, tamarind paste and enough salt. Cook for 15-20 minutes in medium flame or till the tomatoes are fully cooked. Then finally add chopped coriander leaves and curry leaves and remove from the flame after 2 minutes.

Enjoy with Rice.

Cheers!!