Kerala Rasam
- 30 min
- medium
- Serves 4
Kerala rasam made with tamarind, tomato, garlic and spices, then finished with mustard seeds and curry leaves. Medium-spicy, serves 4, about 30 minutes.
Ingredients
Tamarind10 grams
Water, For Soaking100 ml
Tomato, Roughly Chopped3
Garlic, Crushed18 grams
Black Peppercorns, Crushed3 grams
Cumin, Crushed2 grams
Green Chilli, Slit10 grams
Turmeric Powder1 grams
Salt1 tsp
Oil1 tbsp
Mustard Seeds½ tsp
Dry Red Chilli, Halved1 grams
Curry leaves4 grams
Asafoetida0.5 grams
Coriander Leaves, Chopped6 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 73kcal | 292kcal |
| Protein | 1.5g | 6g |
| Carbohydrate | 7.6g | 30g |
| Fat | 4.4g | 18g |
| Fibre | 1.7g | 6.8g |
| Sugar | 3.6g | 14g |
Method
Soak the tamarind in 100 ml warm water for 10 minutes. Meanwhile, wash the tomato, chillies, curry leaves and coriander leaves, and peel the garlic. Roughly chop the tomato, chop the coriander leaves, slit the green chillies, halve the dry red chilli, and crush the garlic, peppercorns and cumin. Squeeze the soaked tamarind well and strain the water. Pat the curry leaves dry so they do not splutter in hot oil.
Add the tomato, garlic, pepper, cumin, green chilli, turmeric, 500 ml water and salt to a kadai. Boil on medium flame for 10 minutes until the tomato is soft and its raw smell goes.
Heat the oil in a small pan on medium flame for 2 minutes until hot. Add the mustard seeds and fry for 30 seconds until they crackle. Add the dry red chilli, curry leaves and asafoetida, and fry for 30 seconds until the curry leaves are crisp.
Pour the strained tamarind water into the tomato mixture. Simmer on low flame for 5 minutes until the raw tamarind smell goes and the rasam turns slightly darker. Do not let it boil hard.
Pour the tempering into the rasam and mix well. Simmer on low flame for 2 minutes until the rasam is hot and lightly frothy.
Add the coriander leaves and switch off the flame. Serve hot with rice.
Before you start
- How long does Kerala Rasam take?
- 30 minutes from start to finish. That is 10 minutes of preparation and 20 minutes of cooking.
- How many people does Kerala Rasam serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Kerala Rasam vegetarian?
- Yes. No meat, no fish and no egg.
- Is Kerala Rasam spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Kerala Rasam?
- 10 grams Tamarind, 18 grams Garlic, 3 grams Black Peppercorns, 2 grams Cumin, 10 grams Green Chilli, 1 grams Turmeric Powder, and a few more listed on this page.
- Do I need a pressure cooker for Kerala Rasam?
- No, it is cooked in an open pot.
- How many calories are in Kerala Rasam?
- About 73 a serving. The full nutrition table is on this page, per serving and for the whole batch.
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