Kerala Style Quick-fix Rasam - A Flavourful Medley of Freshly Ground Spices

Kerala Style Rasam Recipe

Ingredients:

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

Tempering:

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

Garnish:

• Fresh coriander leaves, chopped

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.

Kerala Style Rasam Recipe

Notes:

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.

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.

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!

MYSORE RASAM

HOW TO COOK MYSORE RASAM

MYSORE RASAM

INGREDIENTS:

For Mysore Rasam:

For Garnishing:

For Tempering:

METHOD:

For Mysore Rasam Powder/Saarina Pudi:

• Heat Oil in a Pan.
• Roast the ingredients mentioned under 'For Mysore Rasam Powder' except Coconut.
• Fry until the ingredients splutter & turn aromatic on a very low flame.
• Switch off the flame and allow the ingredients to cool down. 
• Add grated Coconut and grind the roasted ingredients into a fine paste adding little water & keep it aside. 

For Mysore Rasam:

• Clean, Wash and rinse Tuvar Dhal for about 2-3 times or until water runs clear.
• Add 3/4 Cup of Water & Cook Tuvar Dhal, finely chopped Tomatoes & Turmeric Powder with a drizzle of Oil.
• Pressure cook or cook it in a Saucepan until the Dhal turns soft & cooked.
• Once cooked mash it up slightly and keep it aside.
• Add the ground Mysore Rasam Powder to the mashed Dhal and give a quick stir.
• Add Tamarind Extract and salt to the above and mix well.
• Add enough water to suit your consistency. 
• Now, add Jaggery and mix well.
• Boil this on a medium-low flame until the Rasam froths.
• Switch off the flame.
• Meanwhile, heat Ghee/Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies & Curry Leaves.
• Immediately add the Asafoetida Powder and give a quick stir.
• Switch off the flame and pour the Rasam into the tempering.
• Garnish Mysore Rasam with Coriander Leaves.
• Transfer the Rasam to a bowl and cover it with a lid.
• Serve Mysore Rasam hot with Rice.

MYSORE RASAM

NOTES:

• Care should be taken while roasting the ingredients for Mysore Rasam.
• Roast it on a low flame until the spices splutter and turn aromatic.
• Do not fry the grated Coconut.
• Add it along with the roasted ingredients and grind it into a fine paste adding little water.
• Cook Tuvar Dhal until it turns soft and cooked, mash it up well before adding Mysore Rasam Powder to it.
• Adjust the amount of spices to suit your spice level.
• Adding Jaggery is purely optional, but it helps to balance the overall taste of this Rasam.

PINEAPPLE RASAM

HOW TO MAKE PINEAPPLE RASAM

PINEAPPLE RASAM

INGREDIENTS :

For Pineapple Rasam:

Roast & Grind - Rasam Powder:

For Tempering :

To Garnish :

METHOD :

FOR RASAM POWDER :

Roast & Grind :

• Heat Ghee in a pan, roast all the ingredients except Cumin Seeds on a very low flame.
• While Roasting make sure that

• Switch off the flame and allow the ingredients to cool down.
• Finally, add the Cumin Seeds and grind the ingredients into a fine powder.

FOR PINEAPPLE RASAM :

• Soak and Cook Tuvar Dhal with enough water.
• Once cooked mash the cooked Tuvar Dhal and keep it aside.
• Grind the Pineapple in a mixer grinder/blender into a fine puree and keep it aside.
• Cut the Pineapple into small pieces and keep it aside. 
• Peel, wash & Crush the Garlic cloves and keep it aside.
• Grind the Tomato in a mixer grinder/blender into a fine puree along with the Tamarind Paste. 
• Mash the cooked Tuvar Dhal, add Two cups of Water and mix well.
• Pour in the Tomato Tamarind Puree to the above and mix well.
• Add a Sprig of Curry Leaves along with a dash of Salt & Turmeric Powder and allow it to boil.
• Allow the Tomato Tamarind mix to boil until the raw flavour goes.
• Now add Pineapple pieces to the above and give a quick stir.
• Let it boil on a low flame for about 5-7 minutes.
• Finally, add the freshly roasted and ground "RASAM POWDER" along with some Jaggery and give a quick stir.
• Pour in the Pineapple Juice and mix well.
• Boil until the Rasam froths up and switch off the flame.
• Heat ghee/oil in another pan, splutter Mustard seeds in it.
• Immediately add Crushed Garlic, Dry Red Chillies, Curry Leaves and Asafoetida. 
• Fry this on a low flame briefly.
• Switch off the flame & pour the tempering into the Rasam.
• Garnish Pineapple Rasam with fresh Coriander and Curry Leaves.
• Cover the Rasam bowl immediately.
• Serve Pineapple Rasam hot with steamed rice or as a Soup.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Can add some extra water while cooking the Dhal for Rasam.
• Roasting and Tempering the ingredients in Ghee gives a nice flavour to the Rasam, but it is truly optional.
• Can use any other vegetable oil too.
• Pineapple as such imparts a mild sweetness in this Rasam Recipe.
• So adding Jaggery is purely optional.
• Covering the Rasam bowl immediately after the tempering is to retain and infuse the flavours into the Rasam.
• Add the Pineapple Juice at the final stage, just before garnishing.
• Once the Pineapple Juice is added, do not boil it for a long time.

GARLIC PARUPPU RASAM

HOW TO COOK GARLIC PARUPPU RASAM

INGREDIENTS :

To Roast in Ghee & Grind :

For Paruppu Rasam :

For Tempering :

For Garnishing :

METHOD : 

• Soak Tamarind in water for few minutes and extract tamarind juice out of it.
• Meanwhile, heat Ghee in a Pan and roast the ingredients mentioned under "To Roast in Ghee & Grind".
• Fry the ingredients in Ghee in the order mentioned in the list.
• Fry it on a low flame until the Dhal turns slightly red and the spices turn aromatic.
• Slightly crush the Garlic Cloves and fry them along with the above ingredients.
• Allow the roasted ingredients to cool down.
• Add Chopped Tomatoes along with the ghee roasted ingredients and grind it into a smooth paste.
• Collect the ground paste into a pan, add the Tamarind extract to it along with Turmeric Powder & a dash of Salt.
• Add Jaggery to the above and mix well.
• Boil this for about 5-8 minutes on a medium-low flame or until the Rasam froths.
• Switch off the flame and leave the Garlic Paruppu Rasam aside.
• Meanwhile, heat Sesame Oil/Ghee in a pan, lower the flame, splutter Mustard seeds, Curry Leaves, and Dry Red Chillies.
• Add Asafoetida to the above and give a quick stir.
• Pour Garlic Paruppu Rasam to the tempering and mix well.
• Switch off the flame, garnish with Coriander Leaves and immediately cover the Rasam bowl.
• Serve Garlic Paruppu Rasam hot with Rice.

NOTES :

• Care should be taken while Ghee roasting the Dhal and Spices.
• Roast the ingredients on a low flame until aromatic.
• Tempering and roasting the ingredients for this Garlic Paruppu Rasam with Ghee gives a nice flavour, but it is truly optional.
• Alternatively can roast and temper in Sesame Oil/ any other vegetable oil of your choice.
• Adding Jaggery also is purely optional.
• Covering the Rasam bowl immediately after the seasonings are added is to retain and infuse the flavours into the Paruppu Rasam.

TOMATO RASAM - THAKKALI RASAM

HOW TO MAKE TOMATO RASAM - THAKKALI RASAM

TOMATO RASAM - THAKKALI RASAM

INGREDIENTS :

For Tomato Rasam/Thakkali Rasam :

To Pound Coarsely :

For Tempering :

For Garnishing :

METHOD :

• Take a Wide Bowl, add roughly cut Tomatoes, Tamarind Paste, Turmeric Powder and a dash of Salt along with a Cup of Water.  
• Leave it aside for about 10-15 Minutes.
• Meanwhile, pound the ingredients mentioned under 'To Pound Coarsely' using a Mortar and Pestle.
• Pound the ingredients coarsely.
• Add the coarsely pound ingredients to the Tomato-Tamarind Mix.
• Squeeze & break the Tomatoes using your hand.
• Squeeze & mix all the ingredients and keep it aside. 
• Heat Ghee/Oil in a Pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies, Asafoetida and Curry Leaves.
• Pour in the Squeezed Tomato Rasam Mix to the tempering and allow it to boil.
• Add a small piece of Jaggery and give a quick stir.
• Boil the Tomato Rasam until it froths.
• Switch off the flame and garnish the Tomato Rasam with finely chopped Coriander Leaves.
• Immediately cover the Rasam bowl.
• Serve Tomato Rasam hot along with Steamed Rice or serve it as a Soup.

NOTES :

• I have used Tamarind Paste in the recipe.  If using Tamarind, remove the seeds and discard the threads after squeezing it along with Tomatoes.
• I have roughly chopped the Tomatoes and squeezed it with my hand for this Tomato Rasam.
• If the Tomatoes are sour adjust the amount of Tamarind to suit your taste preference.
• If you do not like Tomato pieces floating in the rasam, you can grind it in a mixer-grinder/blender.
• Pounding the ingredients in a Mortar and Pestle gives a wonderful flavour and a fresh aroma to Tomato Rasam.
• Adjust the amount of Pepper to suit your spice level.
• Tempering with Ghee gives a nice favour to the Tomato Rasam.
• Adding Jaggery is purely optional, but it helps to balance the taste notes in the Tomato Rasam.

ORANGE RASAM RECIPE

HOW TO MAKE ORANGE RASAM

INGREDIENTS :

FOR RASAM POWDER :

Roast & Grind :

For Tempering :

To Garnish :

METHOD :

FOR RASAM POWDER :

Roast & Grind :

• Heat Ghee in a pan, roast all the ingredients except Cumin Seeds on a very low flame.
• While Roasting make sure that

• Switch off the flame and allow the ingredients to cool down.
• Finally, add the Cumin Seeds and grind the ingredients into a fine powder.

FOR ORANGE RASAM :

• Soak and Cook Tuvar Dhal with enough water.
• Once cooked mash the cooked Tuvar Dhal and keep it aside.
• Slightly crush the Garlic Cloves and keep it aside.
• Grind the Tomato in a mixer grinder/blender into a fine puree along with the Tamarind Paste. 
• Mash the cooked Tuvar Dhal, add 2 cups of Water and mix well.
• Pour in the Tomato Tamarind Puree to the above and mix well.
• Add a Sprig of Curry Leaves along with a dash of Salt and Turmeric Powder.
• Allow the Tomato Tamarind mix to boil until the raw flavour goes.
• Let it boil on a low flame for about 5-7 minutes.
• Finally add the freshly roasted and ground "RASAM POWDER" along with some Jaggery and give a quick stir.
• Boil until the Rasam froths up and switch off the flame.
• Heat ghee in another pan, splutter Mustard seeds in it.
• Immediately add, crushed Garlic cloves, Dry Red Chillies, Curry leaves and Asafoetida powder.
• Fry the above ingredients on a low flame briefly.
• Switch off the flame & pour the tempering into the Rasam.
• Finally, Pour in the Orange Juice and give a quick stir.
• Garnish Orange Rasam with fresh Coriander and Curry Leaves.
• Cover the Rasam bowl immediately.
• Serve Orange Rasam hot with steamed rice or as a Soup.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Add some extra water to the cook the Dhal for Rasam.
• Roasting and Tempering the ingredients in Ghee gives a nice flavour to the Rasam, but it is truly optional.
• Adding Jaggery also is purely optional.
• Covering the Rasam bowl immediately after the tempering is to retain and infuse the flavours into the Rasam.
• Add the Orange Juice at the final stage, just before garnishing.
• Reheating the Orange Rasam can make it slightly bitter.

MILAGU/PEPPER RASAM

  MILAGU/PEPPER RASAM

INGREDIENTS :

For Milagu/Pepper Rasam :

For Tempering :

To Grind :

For Garnishing :

METHOD : 

• Soak Tamarind in water for few minutes and extract tamarind juice out of it.
• Add Chopped Tomatoes to 1 Cup of Water along with Tamarind extract, Turmeric Powder and Salt.
• Boil this for about 5-8 minutes.
• Grind/pound the Peppercorns, Cumin Seeds and Curry Leaves coarsely.
• Add the coarsely ground mixture to the Tomato-Tamarind Water along with some Jaggery and stir well.
• Allow it to boil for few minutes on a low flame.
• Switch off the flame and leave it aside.
• Heat Sesame Oil in a pan, lower the flame, splutter Mustard seeds, Fenugreek Seeds, and Dry Red Chillies.
• Add Asafoetida to the above and give a quick stir.
• Pour Tomato - Tamarind mix to the seasonings and mix well.
• Switch off the flame, garnish Milagu/Pepper Rasam with Coriander Leaves and immediately cover the Rasam bowl.
• Serve Milagu/Pepper Rasam hot with Rice or simply have it as a Soup.

NOTES :

• Can crush few cloves of Garlic along with cumin and peppercorns and add it to the Milagu/Pepper rasam, if preferred.  
• Can season the Milagu/Pepper Rasam in Ghee instead of Sesame Oil.
• But if you are preparing the Milagu/Pepper Rasam when you are sick use Sesame Oil or any other Vegetable Oil.
• Adding Jaggery also is purely optional, but it compliments well with Tamarind.
• Do not over boil the Milagu/Pepper Rasam, which will spoil the flavour, taste and the nutritious value.
• Covering the Rasam bowl immediately after the seasonings are added is to retain and infuse the flavours into the Rasam.