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:
Tips to make great Rasam at home
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.
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