Rasam is a South Indian style of soup made with tomatoes, tamarind, and other spices. It is tangy, sour, spicy and sweet and is an absolute favorite amongst them all. Usually served with steamed rice as an accompaniment, Rasam is also consumed as an appetizer. Kerala style Rasam has a significant place in Onam Sadya as well.
I was in two minds when it came to posting a recipe with the letter R. While my brain asked me to post one of those stunning North Indian desserts, my heart won the battle and showed its prowess. So, here I am writing about the one recipe which was pretty difficult for me to master – Kerala Style Rasam.
I have used the instant Rasam powder which is available in all Indian supermarkets. My version of Rasam is a mix of all the inputs I’ve got from my mom, sister-in-law, and neighbors. I’ve tried different variations but was never satisfied. Even when I followed my Mom’s and MIL’s recipe to the T, I could never get that stupendous taste which they could easily bring on to the table.
And then, this happened!
This is my foolproof recipe for preparing a delicious Rasam. You needn’t roast the spices or go through any tedious steps for this.
How to prepare Kerala Style Rasam with Instant Rasam Powder:
Boil and mash tomatoes. Add water and spices. Bring to a boil. Add the tempering and keep aside for about ten minutes.
Benefits of having Rasam:
Rasam contains some amazing spices that have medicinal properties. Spices like garlic, coriander, pepper, and tamarind help in digestion and prevent constipation. It is consumed as a cure for cold as well.
Kerala Style Rasam Recipe:
Kerala Style Rasam
Ingredients
- 3 ripe tomatoes
- 3 cups of water
- 5 garlic cloves, mashed
- 5 shallots, mashed
- 5 peppercorns
- 1 tablespoon of tamarind pulp
- 1/2 cup chopped corinder leaves
- 2 sprigs of curry leaves
- 3 green chillies, slit
- 1 tablespoon pepper powder
- 1 teaspoon coriander powder
- 1 1/2 tablespoon Instant rasam powder
- 1/4 teaspoon asafoetida
For Tempering:
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- 3 dry red chillies
- A pinch of asafoetida
- 3 cloves of garlic, chopped
- 3 shallots, chopped
- 1 sprig of curry leaves
Instructions
- Boil the tomatoes in 2 cups of water. Remove and mash well. Strain.
- If there are still little pieces left, do not discard but blend in a mixer and strain again.
- Add this to the water used for boiling the tomatoes. Add remaining water.
- Add garlic, shallots, peppercorns, tamarind, coriander leaves, curry leaves, green chilies, coriander powder, pepper powder, instant rasam powder and asafoetida.
- Close with a lid and simmer till it boils.
- Boil for a couple of minutes and switch off the flame.
For Tempering:
- Add ghee to a pan and mustard seeds. When it splutters, add asafoetida, mustard seeds, red chilies, garlic, shallots and curry leaves.
- Add the tempering to the preapred rasam. Keep aside for about ten minutes so as to induce the taste.
- Serve warm.
Tips to make great Rasam at home
Chef says:
Mash and strain the tomato pulp. Important!
Simmer the contents while preparing Rasam. It will taste weird if you boil for so long. So let it take its sweet time to cook and then to come to a boil. Important! And then allow it to boil for about two minutes.
Use ghee for tempering for that authentic taste. You can add any vegetable oil or coconut oil though.
Also, try the Chettinad style Rasam without using the instant rasam powder.
Like it? Pin it!
12,790 total views, 6 views today
My version of rasam is different. I make the rasam powder at home and mash the tomatoes with the hand before boiling. Also no shallots or green chillies. It is the style taught by my mother.
Have to try this version. The pic looks enticing.
Rasam and potato fry are like comfort food for me…After a long time sometimes one just needs hot rice with hot rasam. I love my mom’s lemon rasam on a rainy day.
simpleindianmom.in/quick-diy-organic-pesticides/
The homemade ones are so much better than what’s sold outside. This looks amazing… Absolutely love your photography.
I did not made Rasam at Home but yes, I had it many time while I was in Mumbai. I like it more than Sambhar. Rice and Rasam- what a feast.
I never tried making Rasam , but shall soon try
@MeenalSonal from AuraOfThoughts
Rasam is my saviour on Saturdays for lunch because that is the only thing that tasted better in my PG. And today they didn’t make rasam 🙁
Rasam has been me all time favourite drink more than Sambar. Your recipe is as usual so colourful.
I am from Kerala and that is why this post caught my fancy. I love rasam and more so, the Kerala style. We make it at home as well. Thanks for sharing. Lovely!
My husband loves Rasam and I don’t don’t ;)))
I make it much the same way, except I don’t add Coriander Powder and Rasam Masala. Shall give this a shot. Your presentation and pics are awesome as usual!:)
I’ve never heard of Rasam before. Thanks for enlightening me about it. Always interesting to learn about all these Indian recipes.
I love rasam… Like literally… We go to a South Indian restaurant where they serve it as a welcome drink and I simply relish it!! And the picture here… it looks so similar to what I have here… but making a rasam is not an easy job! And here you have mastered it!
Amazing!
Cheers
I pretty much make it the same way, I just add a cup of mashed dal to give it some volume. Too watery I just cannot eat 😛
Yummy yummy rasam!!!!
I love rasam and recently learnt to make it but not as good as my south Indian friends. This recipe is easy and looks yummy.
I’ve had Rasam as a starter in a few restaurants. It seems easy enough to prepare but I never seem to get the proportions quite right. Will try this one now.
I love Rasam Rice and it is my Favorite part of the sapadh. I love eating it on a banana leaf without a spoon. Luckily I also got a recipe for the same from you today.
Reminds me of the days my roommate used to make this for me 😀 When my mom used to make it, I used to throw nakhres and refuse to have it. Later though… well, you know 🙂
I have never tried it, but would definitely like to after reading this post 😀
I love your style of photographing in a bottle. BTW how is this different from the Tamilian rasam? I always have this on a rainy day, especially when I want to get the sniffles away. That make you cry hotness is great for that!
Haven’t heard of rasam before. Beautiful food photos, looks like you’ve put a lot of thought in arranging them. I’d include a link to my blog here (only for the ease of A-Z hopping), but your comments app is not allowing it.
I love Rasam. Had tried the instant Rasam once.
In Odisha, we prepare ‘Charu’ – it is similar to Rasam. There are many varieties of Charu- Tomato, Tamarind etc