Imported from Instagram

Kerala-Style Rasam

Name: Kerala-Style Rasam
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 1 tbsp tamarind (Soaked in water and extracted; quantity estimated because the source gives no measurement.); 1 tsp black peppercorns (Crushed together with the cumin; quantity estimated.); 1 tsp cumin seeds (Crushed together with the black pepper; quantity estimated.); 4 cloves garlic (Crushed; quantity estimated.); 4 shallots (Crushed; quantity estimated.); 2 green chili (Crushed together with the garlic and shallots; quantity estimated.); 1 tbsp cooking oil (For tempering; quantity estimated.); 1 tsp black mustard seeds (For tempering; quantity estimated.); 2 dried red chili (Added to the tempering; quantity estimated.); 10 curry leaves (Added to the tempering; quantity estimated.); 1 medium tomato (Chopped; quantity estimated.); 0.25 tsp turmeric powder (Quantity estimated.); 3 cup water (Used to extract the tamarind and make the rasam; quantity estimated.); 1 tsp salt (Add as needed; quantity estimated.); 0.125 tsp asafoetida powder (Added near the end; quantity estimated.); 2 tbsp fresh coriander leaves (Added at the end; quantity estimated.)

Recipe by Neethus_cooking_world @neethus_cooking_world · Instagram

Imported by Evangeline Edison on SeeMeCook

A traditional Kerala sadya rasam made with soaked tamarind, freshly crushed pepper and cumin, aromatics, tomato, and a mustard-tempered curry-leaf seasoning. It is finished with asafoetida and fresh coriander leaves and served hot with rice.

4 servings30 minSouth Asian

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Ingredients

1 tbsp tamarind (Soaked in water and extracted; quantity estimated because the source gives no measurement.)
1 tsp black peppercorns (Crushed together with the cumin; quantity estimated.)
1 tsp cumin seeds (Crushed together with the black pepper; quantity estimated.)
4 cloves garlic (Crushed; quantity estimated.)
4 shallots (Crushed; quantity estimated.)
2 green chili (Crushed together with the garlic and shallots; quantity estimated.)
1 tbsp cooking oil (For tempering; quantity estimated.)
1 tsp black mustard seeds (For tempering; quantity estimated.)
2 dried red chili (Added to the tempering; quantity estimated.)
10 curry leaves (Added to the tempering; quantity estimated.)
1 medium tomato (Chopped; quantity estimated.)
0.25 tsp turmeric powder (Quantity estimated.)
3 cup water (Used to extract the tamarind and make the rasam; quantity estimated.)
1 tsp salt (Add as needed; quantity estimated.)
0.125 tsp asafoetida powder (Added near the end; quantity estimated.)
2 tbsp fresh coriander leaves (Added at the end; quantity estimated.)

Steps

1
Soak the tamarind in water and extract the tamarind water.
2
Crush the black peppercorns and cumin seeds together.
3
Crush the garlic, shallots, and green chilies together separately.
4
Heat the cooking oil in a pan. Add the mustard seeds and let them temper.
5
Add the dried red chilies and curry leaves to the tempering.
6
Add the crushed garlic, shallot, and green-chili mixture, and sauté it briefly.
7
Add the chopped tomato and turmeric powder. Cook until the tomato softens well.
8
Add the crushed pepper-and-cumin mixture and stir it into the tomato base.
9
Pour in the tamarind water and additional water, then add salt.
10
Bring the rasam to a boil, then simmer it gently until cooked through and aromatic.
11
Finish by adding the asafoetida powder and fresh coriander leaves.
12
Serve the rasam hot with rice as part of a Kerala sadya.

Notes

The transcript provides the ingredient types and preparation sequence but no exact measurements, heat levels, or cooking durations. Quantities are practical estimates and should be adjusted to taste. The transcript also appears to refer to asafoetida near the end; this has been interpreted as asafoetida powder.