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

Course: Beverage
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 80 kcal
Author: Neha Mathur

Kerala Style Rasam or Thakali ( Tomato ) Rasam is made using freshly ground spice mix and can be eaten with rice or as a drink. 

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Ingredients

  • 1 Lemon Sized tamarind
  • 2 tsp Coriander Seeds
  • 1 tsp Black peppercorns
  • 1 tsp Cumin Seeds
  • 1 Green Chilli Chopped
  • 1/2 inch Ginger Chopped
  • 6-8 cloves Garlic
  • 1 tbsp Coconut Oil
  • 1/2 tsp Hing
  • 3-4 Dry Red Chillies
  • 10-12 Curry Leaves
  • 1 tsp Mustard Seeds
  • 1/2 tsp Fenugreek Seeds
  • 1 cup Tomato Chopped
  • 1/2 tsp Turmeric Powder
  • 1 tsp Jaggery
  • Salt to taste

Instructions

Soak Tamarind in 1/2 cup water and keep aside.

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

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

  3. Heat coconut oil in a pan.

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

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

  6. Add the ground masala and 3 cups of water and cook for a minute.

  7. Squeeze and strain the tamarind and add the water in the pan along with jaggery, salt and turmeric powder.

  8. Cook until the rasam just comes to a boil.

  9. Switch off the heat.

  10. Add chopped coriander.

  11. Serve the rasam hot.

Nutrition Facts
Kerala Style Rasam
Amount Per Serving
Calories 80 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Sodium 45mg2%
Potassium 250mg7%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin A 725IU15%
Vitamin C 106.3mg129%
Calcium 47mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.