clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
How to prepKerala style Rasam are Kerala Style Rasam - Instant Rasam Powder

Kerala Style Rasam

  • Total Time: 0 hours


  • 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


  1. Boil the tomatoes in 2 cups of water. Remove and mash well. Strain.
  2. If there are still little pieces left, do not discard but blend in a mixer and strain again.
  3. Add this to the water used for boiling the tomatoes. Add remaining water.
  4. Add garlic, shallots, peppercorns, tamarind, coriander leaves, curry leaves, green chilies, coriander powder, pepper powder, instant rasam powder and asafoetida.
  5. Close with a lid and simmer till it boils.
  6. Boil for a couple of minutes and switch off the flame.

For Tempering:

  1. Add ghee to a pan and mustard seeds. When it splutters, add asafoetida, mustard seeds, red chilies, garlic, shallots and curry leaves.
  2. Add the tempering to the preapred rasam. Keep aside for about ten minutes so as to induce the taste.
  3. Serve warm.
  • Prep Time: 0 hours
  • Cook Time: 0 hours