Rasam is a frequently made dish in south India, especially Kerala It is very easy to prepare and can be had like a soup or with rice. It is great drink that provides relief, when you are having cough or cold. Pepper by itself is an ayurvedic cure for cold. Add dal water to make it thicker and tastier. I have another even easier recipe for tomato rasam that uses readymade rasam powder. Rasam is served at onam sadyas and at kerala style wedding feasts. see my onam menu for other Kerala onam recipes.
1. Coconut oil – 2 tbsp
2. Mustard seeds – 1 tsp
3. Cumin seeds – 1 tsp
4. Curry leaves – a few
5. Dry red chilly -2
6. Crushed Ginger – ½ inch piece
7. Garlic – 3 cloves
Heat the coconut oil, add mustard. When it splutters, add remaining ingredients. Sauté for a minute.
8. Chilli powder – 2 tsp
9. Black Pepper – 1 tsp
10. Red chilli powder
11. Coriander powder – ½ tsp [optional]
12. Fenugreek powder – ¼ tsp
13. Turmeric powder – ¼ tsp
14. Asafoetida – ¼ tsp
Add these powders and cook for a minute. Be careful not to burn the powders.
15. Tomatoes -2, finely chopped
16. Green chillies- 1, chopped
17. Tamarind paste – 1 tsp
18. Salt – to taste
19. Water – 2 cups
Add these ingredients and bring to boil. Lower the fire and allow simmering. Cook for about 15 minutes. Add a generous amount of chopped coriander leaves and cook for two more minutes.
Grandma’s Secret Tips:
- Add dal water instead of plain water, for thicker and tastier rasam.
- Adjust water content to your preferred consistency.
- Use black pepper corns or freshly powdered black pepper.