Kerala Rasam recipe


1.Garlic (veluthulli)- 5-6

2.Ginger (inji) – a small piece

3.Pepper (kurumulaku)- as required

4.Cumin seeds (jeerakam) – some

5.Fenugreek (uluva) – some

6. Tomato-2

7. Tamarind (pulli)- as required

8. Oil – as required

9. Salt – as required

10. Curry leaves – some

11. Mustard (kaduku)- some

12. Asafoetida (kayam)- a small piece fried and powdered

13. Coriander leaves (malliyilla)– some

14. Rasam powder – 1 tablespoon.

15. Turmeric powder – ¼ tablespoon

16. Chilly powder – ½ tablespoon

15. Dried red chilly (vattal mulaku) – 2

Smash the 1-5th ingredients together to a paste form. Cut the tomato in small pieces. Put tamarind in some water and keep it aside. Take some oil in a vessel (preferably mud vessel), in which you are going to prepare rasam. Put the mustard into it and when it pops add the dried red chilly. Add the smashed paste and curry leaves to it. Once it is fried well add the cut tomatoes to it. Pour some water too to it. Cook it well and add turmeric and chilly powder. Then add the tamarind water to it. Let it boil well. Then put the asafetida, coriander leaves and rasam powder too to it. Let it boil again. Your rasam is ready for use.