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    Whisk Affair » Recipes » Indian » Kerala » Kerala Rasam

    Published: Feb 28, 2018 | Last Updated On: Jun 5, 2020 by Neha Mathur

    Kerala Rasam

    239 shares
    Jump to Recipe

    Kerala Rasam is made using freshly ground spice mix and can be eaten with rice or as a drink. It is super easy and quick to make as well and can be whipped up in all of 15 minutes. Here is how to make it.

    Kerala rasam served in a bell metal tumbler

    Kerala style food is one of my favorite South Indian cuisines and I keep learning new dishes from this cuisine very often.

    Some days back, I got a chance to shoot a vegetarian Kerala cookbook. The kitchen and studio were mines so we had the author cooking food in my test kitchen.

    I shot around 50 dishes in 2 days and the meals after work were extravagant of course.

    I will share the details of the shoot and the book sometime later but for now, let’s come back to the Kerala Rasam Recipe.

    This rasam is quite different in flavor than it’s other cousins but as soul-warming as any other version of rasam.

    What is Kerala Rasam?

    Kerala rasam is an instant rasam made without rasam powder. It is a tomato rasam recipe with dry red chillies, mustard seeds, cumin seeds, coriander seeds, curry leaves, tamarind pulp, and coriander leaves.

    I have also added ginger, garlic, green chilli and hing to the recipe and the taste of coconut oil in which it is made shine in the dish. 

    Here is how to make Kerala Rasam.

    Pro Tips by Neha

    Use juicy and ripe tomatoes to make this rasam. The firm ones will not become mushy and will come in mouth.

    Dry roast the spices well. It will give a nice flavor to your rasam.

    Use only coconut oil to make this rasam recipe in Kerala style. It gives a very peculiar and unique flavor to the rasam.

    You can make a big batch and refrigerate for up to 3 days. Just reheat some in microwave and use.

    You might also like

    Raw Mango Rasam

    Kerala Style Sambar

    Kerala Kadala Curry

    Kerala Garam Masala

    Step by Step Recipe

    Soak tamarind in ½ cup water and keep aside.

    Tamarind soaked in water in a bowl

    Dry roast whole coriander, black peppercorns and cumin seeds till slightly fragrant.

    Whole spices, coriander seeds, dry red chillies, cumin seeds roasting in a pan

    Grind along with green chili, ginger and garlic to make a coarse powder.

    Roasted spices along with green chilli, ginger and garlic in the jar of a blender

    Rasam powder

    Ground spice mix

    Heat coconut oil in a pan.

    Coconut oil heating in a pan

    When the oil is hot, add hing, dry red chilies, curry leaves, mustard seeds and fenugreek seeds and fry for a few seconds.

    Dry red chillies, curry leaves, mustard seeds and hing added in the pan

    Add tomato and fry for 2-3 minutes, until tomatoes are mushy.

    Chopped tomato added in the pan

    Now add the ground masala and 3 cups of water and cook for a minute.

    Ground masala nd water added in the pan

    Squeeze and strain the tamarind and add the water in the pan along with jaggery, salt and turmeric powder. Cook until the rasam just comes to a boil. 

    tamarind water, turmeric and salt added in the pan

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Kerala Style Rasam or Thakali ( Tomato ) Rasam is made using freshly ground spice mix and can be eaten with rice or as a drink.

    Kerala Style Rasam Recipe

    Kerala Style Rasam or Thakali ( Tomato ) Rasam is made using freshly ground spice mix and can be eaten with rice or as a drink. 
    3.82 from 11 votes
    Print Pin Rate
    Course: Beverage
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 80kcal
    Author: Neha Mathur

    Ingredients 

    • 1 Lemon Sized Tamarind
    • 2 teaspoon Coriander Seeds
    • 1 teaspoon Black peppercorns
    • 1 teaspoon Cumin Seeds
    • 1 Green Chilli (Chopped)
    • ½ inch Ginger (Chopped)
    • 6-8 cloves Garlic
    • 1 tablespoon Coconut Oil
    • ½ teaspoon Hing
    • 3-4 Dry Red Chillies
    • 10-12 Curry Leaves
    • 1 teaspoon Mustard Seeds
    • ½ teaspoon Fenugreek Seeds
    • 1 cup Tomato (Chopped)
    • ½ teaspoon Turmeric Powder
    • 1 teaspoon Jaggery
    • Salt to taste
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    Instructions

    Soak Tamarind in ½ cup water and keep aside.

    • Dry roast whole coriander, black peppercorns and cumin seeds till slightly fragrant.
    • Grind along with green chilli, ginger and garlic to make a coarse powder.
    • Heat coconut oil in a pan.
    • When the oil is hot, add hing, dry red chilies, curry leaves, mustard seeds and fenugreek seeds and fry for a few seconds.
    • Add tomato and fry for 2-3 minutes, until tomatoes are mushy.
    • Add the ground masala and 3 cups of water and cook for a minute.
    • Squeeze and strain the tamarind and add the water in the pan along with jaggery, salt and turmeric powder.
    • Cook until the rasam just comes to a boil.
    • Switch off the heat.
    • Add chopped coriander.
    • Serve the rasam hot.

    Notes

    Use juicy and ripe tomatoes to make this rasam. The firm ones will not become mushy and will come in mouth.
    Dry roast the spices well. It will give a nice flavour to your rasam.
    Use only coconut oil to make this rasam recipe in Kerala style. It gives a very peculiar and unique flavour to the rasam.
    You can make a big batch and refrigerate for upto 3 days. Just reheat some in microwave and use.

    Nutrition

    Calories: 80kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 45mg | Potassium: 250mg | Fiber: 2g | Sugar: 4g | Vitamin A: 725IU | Vitamin C: 106.3mg | Calcium: 47mg | Iron: 1.6mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    More Kerala Recipes

    • Kerala Prawn Curry (Chemmeen Curry)
    • Kerala Style Fish Molee (Meen Molly, Kerala Fish Stew)
    • Beetroot Rasam (Beetroot Saaru)
    • Moru Curry (Kerala Style Seasoned Buttermilk)

    Reader Interactions

    Comments

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      Recipe Rating




    1. Prerana

      March 02, 2018 at 11:42 am

      Hi! I tried this yesterday … It came out so well… My hubby just loved it and asked me to make it again today????????????thx Again… Luv u

      Reply
      • Neha Mathur

        March 03, 2018 at 2:28 am

        Thnx a lot for trying :). Keep trying new recipes and leaving your genuine feedback.

        Reply
    2. Niranjana Kushler

      January 01, 2020 at 7:47 pm

      4 stars
      I made this twice and changed the servings. But the water quantity did not adjust. Left questioning.
      At 3 cups of water it was strong but SO delicious.

      Reply
      • Neha Mathur

        January 02, 2020 at 8:02 am

        Oh. Will check into this. But glad it turned out good.

        Reply
    3. Esther Schaeli

      March 01, 2020 at 2:14 pm

      5 stars
      I grew up drinking Rasam . Having left Malaysia I seem to have forgotten the benefits of this dish. I have checked out I few recipes and your was the best . Thank you.

      Reply
      • Neha Mathur

        March 02, 2020 at 1:36 am

        Thanks a lot Esther. Enjoy your rasam now 🙂

        Reply
    4. Ethan

      June 17, 2020 at 8:33 am

      5 stars
      Love it tastes really good made for my whole family

      Reply
      • Neha Mathur

        June 17, 2020 at 9:51 am

        Happy to hear this Ethan 🙂

        Reply
    5. Heera

      June 27, 2020 at 3:43 am

      Hi. The recipe came out awesome. Me and my husband have been drinking it non stop. Thank u so much!

      Reply
      • Neha Mathur

        June 28, 2020 at 3:49 am

        Awesome 🙂

        Reply

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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

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