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
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
- 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.