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  • Kerala Rasam: The perfect blend of spice, tang and tradition; Easy recipe HERE

Kerala Rasam: The perfect blend of spice, tang and tradition; Easy recipe HERE

Learn how to make traditional Kerala-style rasam with this simple recipe. A tangy and spicy soup made from tamarind, tomatoes, and freshly ground spices, Kerala rasam is perfect as a side dish with rice or as a warm, comforting soup. This easy recipe captures authentic flavors with minimal ingredients and quick preparation

2 Min read
Aishwarya Nair
Published : Mar 15 2025, 12:29 PM IST
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Kerala-style rasam is a comforting, tangy, and spicy dish that holds a special place in South Indian cuisine. Unlike other variations, Kerala rasam is typically lighter, flavored with fresh ground spices, and often served as a soothing soup or alongside steamed rice. It combines the earthy flavors of tamarind, black pepper, cumin, and garlic, delivering a perfect balance of heat and sourness. Ideal for aiding digestion, Kerala rasam is a staple in traditional feasts and everyday meals across the state.
 

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Ingredients

Ingredients

1. Tamarind – small lemon-sized ball (soaked in warm water)

2. Tomatoes – 1 medium (chopped or crushed)

3. Toor dal (optional) – 2 tbsp (cooked and mashed, optional for thicker rasam)

4. Garlic – 4 to 5 cloves (crushed)

5. Green chilies – 2 (slit)

6. Black pepper – 1 tsp (crushed)

7. Cumin seeds – 1 tsp (crushed)

8. Turmeric powder – 1/4 tsp

9. Red chili powder – 1/2 tsp (optional)

10.Asafoetida (hing) – a pinch

11. Curry leaves – 1 sprig

12. Coriander leaves – 2 tbsp (chopped)

13. Salt – to taste

14. Water – 3 to 4 cups

For tempering:

Mustard seeds – 1/2 tsp
Dry red chilies – 1 or 2
Fenugreek seeds (uluva) – 1/4 tsp (optional)
Oil/Ghee – 1 tbsp

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Preparation Steps

Preparation Steps

  • Tamarind water: Soak tamarind in warm water for 10 mins and extract juice. Keep aside.

  • Base mixture: In a vessel, add tamarind water, chopped tomatoes, green chilies, crushed garlic, turmeric, red chili powder, salt, and water. Bring to a boil.

  • Simmer: Once it boils, add crushed black pepper and cumin. Simmer for 5-7 minutes on low flame. You can add cooked toor dal at this stage if you prefer a thicker rasam.

 

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  • Tempering: Heat oil/ghee in a small pan. Add mustard seeds and let them splutter. Add fenugreek seeds (optional), dry red chilies, curry leaves, and a pinch of asafoetida. Pour this tempering into the rasam.

  • Final touch: Garnish with fresh coriander leaves. Cover and let it sit for 5 mins to absorb the flavors.

Serve hot with steamed rice.

Aishwarya Nair
About the Author
Aishwarya Nair
Aishwarya Nair is a skilled content writer and translator with over five years of experience in news writing and editing. Having worked with Janam TV and Indian Cinema Gallery, an online entertainment portal she has honed her expertise in covering a wide range of topics, including Kerala news, national politics, and international affairs. Her work also includes entertainment media. Read More...
 
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