Rasam is one of the popular dishes of South India, including
Kerala, Tamil Nadu, Karnataka and even Andhra Pradesh, with black pepper and
tamarind as main ingredients, while slight changes in other constituents. It is
really easy-to-prepare dish. I can be drank it like a soup or can have with
Rice. It is very good to have rasam after a heavy meal as it enhances digestion.
Today I am sharing a simple and easy kerala style rasam preparation recipe.
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Ingredients:-
1. Tomato – 3 nos., medium juicy
2. Tamarind – a small lemon size
3. Shallots – 5-6 nos., sliced
4. Garlic – 5-6 cloves
5. Green chili – 3 nos.
6. Dry red chili – 2 nos.
7. Curry leaves – 1 sprig
8. Asafoetida (Kaayam) – ½ tsp.
9. Turmeric powder – ½ tsp.
10. Pepper powder – 1 tsp.
11. Mustard seed – 1 tsp.
12. Oil – 2 tbsp.
Method:-
1. Cut the tomatoes into length wise pieces.
2. Crush the shallots, garlic & green chilies separately.
3. Soak tamarind in one cup water and strain it. Keep aside.
4. Heat oil in a pan, and splutter mustard seeds.
5. Add crushed garlic, shallots & green chilies, curry
leaves, and red chili. Saute it for a minute.
6. Then add turmeric powder, pepper powder and asafetida and
saute it for another minute.
7. Add sliced tomato and mix well. Cook it with lid closed.
8. As Tomato become mushy, add 2-3 cups of water and
tamarind water.
9. Mix slowly and when froth appears and starts boiling, put
of the flame.
10. Spicy Rasam is ready to be served.
Enjoy!!!
Note:- If needed, you can add some coriander leaves at the
end.
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