Authentic Kerala Style Rasam Recipe - Spice up your Day!

by - May 03, 2024

A bowl of Kerala Style Rasam, garnished with fresh coriander leaves, which is one best ozhichu curry to serve during Onam Sadhya.
Kerala Style Rasam Recipe

"Spice up Your Day with Authentic Kerala Style Rasam" 


Introduction to Kerala Style Rasam: 

    The culinary history of Kerala does indeed have a rich tapestry of flavours and dishes, but the prominence of Rasam in the traditional Sadhya wasn't as widespread in the past as it might be today. Rasam has evolved and become a beloved part of the cuisine, including Onam Sadhya, over time.

    Historically, Sambar, Pulissery, and Moru (buttermilk/sambharam) were indeed more commonly found on the Sadhya spread. These dishes were considered staples and intrinsic to the traditional Sadhya experience. Rasam, while a popular South Indian dish, might not have been as prevalent on the Sadhya menu in earlier times.

    However, culinary landscapes are known to shift and adapt, and as tastes change and recipes evolve, Rasam has found its way onto many Onam Sadhya tables. The reasons for this shift could be manifold – from regional variations to the desire to diversify the Sadhya offerings and cater to changing palates.

    In essence, the culinary history of Kerala is a dynamic journey where dishes have risen, fallen, and sometimes even been resurrected in new avatars. So, while Rasam might not have been a mainstay in the Sadhya or even in a dish in Kerala household of my childhood days, its presence now adds a delightful and flavourful layer to the festive spread. It's a testament to how cuisines can evolve while still keeping their cultural roots intact.

    Well, coming to Kerala Style Rasam, here let's embark on a flavourful journey to the land of coconuts and spices – Kerala. Get ready to tantalize your taste buds with the exquisite Kerala Style Rasam, a tangy and aromatic rasam that's like a warm hug for your soul.

    In the realm of Ozhichu Curries for Onam Sadhya, Kerala Style Rasam stands tall as a soul-soothing and comforting delight. What sets this rasam apart is the absence of store-bought Rasam powder, as it relies on the aromatic blend of freshly ground spices. With a tangy base crafted from ripe tomatoes and tamarind, and a medley of peppercorns, cumin seeds, and garlic, this Rasam showcases the essence of Kerala's culinary finesse. Tempered in fragrant coconut oil, Kerala Style Rasam is a cherished addition to the Sadhya Vattom. Let's explore the simple yet enchanting recipe of this traditional Rasam.


Explore more delightful Rasam Recipes here...

Cuisine: Kerala (South Indian)
Recipe Type: Rasam/Soup
Spice Level: Medium
Difficulty: Easy
Serves: 3-4
Author: SM

Preparation Time: 8–10 Minutes
Cooking Time: 10–15 Minutes

Discover additional traditional Sadhya Vibhavangal here...

Kerala Style Rasam - A Flavourful Medley of Freshly Ground Spices

A bowl of Kerala Style Rasam, garnished with fresh coriander leaves, which is one best ozhichu curry to serve during Onam Sadhya.
Kerala Style Rasam Recipe


For Authentic Kerala Rasam:

  • 2 ripe Tomatoes, chopped
  • A small lemon-sized Tamarind, soaked in warm water
  • 2-3 Green Chillies, slit
  • Salt to taste
  • Water, as needed


For the Spice Blend:

  • 1 tablespoon Coriander Seeds
  • 1 teaspoon Cumin Seeds
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Fenugreek Seeds
  • 1 Dry Red Chillies
  • 5-6 Garlic cloves, crushed


  • 1 tablespoon Coconut Oil
  • 1 teaspoon Mustard Seeds
  • 1 Dry Red Chillies
  • 1/8 teaspoon Asafoetida 
  • A few curry leaves


  • Fresh coriander leaves, chopped
A bowl of Kerala Style Rasam, garnished with fresh coriander leaves, which is one best ozhichu curry to serve during Onam Sadhya.
Kerala Style Rasam Recipe

Step-by-Step Cooking Method: 

  • Extract the tamarind juice by soaking the tamarind ball in warm water and squeezing out the pulp. Discard the seeds and fibres.
  • Dry roast the coriander seeds, cumin seeds, black pepper, dried red chillies, and fenugreek seeds until fragrant. Grind into a fine powder. Add asafoetida and mix well.
  • In a pot, add the chopped tomatoes, slit green chillies, turmeric powder, and salt. Cook until the tomatoes are soft and mushy.
  • Add the tamarind water and let it simmer for a few minutes until it froths.

Tempering the Rasam:

  •  In a small pan, heat coconut oil. Add mustard seeds and let them splutter.
  • Add dry red chillies snapped into small pieces, asafoetida, and curry leaves. Give a quick stir.
  • Add the spice blend and sauté until aromatic and the garlic turns golden.
  • Pour the Rasam over the tempering and give it a good stir.
  • Garnish Kerala Rasam with freshly chopped coriander leaves.
  • Once done, immediately cover the Rasam pot with a lid and set it aside.
A bowl of Kerala Style Rasam, garnished with fresh coriander leaves, which is one best ozhichu curry to serve during Onam Sadhya.
Kerala Style Rasam Recipe


Sadhya Star: This Kerala Style Rasam isn't just a meal; it's a superstar of the Onam/Vishu Sadhya feast too. With its irresistible flavours and digestive wonders, it effortlessly claims its place among the list of ozhichu curries, bringing a burst of taste to the grand celebration.

Spice It Up or Tone It Down: Adjust the number of green chillies & pepper according to your spice tolerance. Want an extra kick? Go ahead and toss in another slit chilli or a dash of pepper powder. Craving a milder version? Reduce the spices, and your taste buds will still dance with delight.

Tamarind: Tamarind size matters – a little goes a long way. Adjust the quantity of tamarind pulp to achieve your preferred level of tanginess. Remember, you can always add more if needed, but it's trickier to tone down the tang.

Coconut Oil: Coconut oil lends that authentic Kerala touch. If you're feeling adventurous, you can infuse the oil with curry leaves before tempering for an extra layer of flavour.

Leftover: Like a fine wine, this Rasam gets better with time. Leftovers taste even more fabulous the next day as the flavours mingle and intensify.

TLC in a Bowl: Feeling a bit low? Rasam isn't just food; it's a bowl of comfort and care. Sip it slowly, savouring each spoonful, and let the warmth embrace you with 'Touch, Love & Care'.

Accompaniment Affair: Serve the aromatic and rejuvenating Kerala Style Rasam with hot steamed rice, or enjoy it as a refreshing soup. This simple yet hearty Rasam will instantly lift your spirits and add a comforting touch to your Onam /Vishu Sadhya experience.

Heritage and Health: This recipe isn't just about taste; it's a slice of Kerala's rich culinary heritage and a blend of spices that have health benefits too. From aiding digestion to boosting immunity, it's a win-win for your taste buds and well-being.

A bowl of Kerala Style Rasam, garnished with fresh coriander leaves, which is one best ozhichu curry to serve during Onam Sadhya.
Kerala Style Rasam Recipe

    And there you have it, a bowlful of warmth in the form of heart-warming Rasam! This recipe brings together the rich flavours of freshly ground spices, the tanginess of tamarind, and the comforting touch of coconut oil. So, go ahead, whip up this delightful dish, and let its aroma transport you straight to the lush landscapes of God's Own Country. 

    Kerala Style Rasam, with its unique blend of freshly ground spices and tangy tomato-tamarind base, exemplifies the soulful essence of Kerala's traditional cuisine. Its simplicity and flavourful notes, tempered in fragrant coconut oil, make it an irresistible addition to the Sadhya Vattom. As you indulge in the medley of peppercorns, cumin, and garlic, let Kerala's culinary heritage take you on a journey of taste and tradition, celebrating the joyous festivities of Onam with every spoonful of this delightful Rasam.

    So, whether you're donning your chef's hat for a special occasion or simply treating yourself to a culinary adventure, these notes are here to guide you on your flavourful journey. Until next time, happy cooking and happy eating!

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