Rasam – Kerala Style

Step 1: Prepare Tamarind Extract

Take 15 gm of tamarind and soak it in 1 cup (250 ml) of hot water for 10 minutes. After soaking, mash the tamarind with your hands and strain the liquid to get the tamarind extract. Set aside.

Step 2: Crush Spices and Aromatics

Coarsely crush 2 teaspoons of black pepper in a mortar and pestle. Set aside. Then, crush a 1½ inch piece of ginger, 8 cloves of garlic, and 8 shallots separately until they are finely crushed but not a paste. Combine the crushed ginger, garlic, and shallots.

Step 3: Temper Spices

Heat 3 tablespoons of cooking oil in a pan. Add ½ teaspoon of mustard seeds and ¼ teaspoon of fenugreek seeds. Once the mustard seeds splutter, add 3 dry red chilies (cut into pieces). Stir quickly for a few seconds to prevent burning, then immediately reduce the stove to the lowest flame.

Step 4: Sauté Aromatics

Add the crushed ginger, garlic, and shallots to the pan. Increase the stove to a medium flame and sauté until the mixture turns golden brown, stirring continuously.

Step 5: Add Powdered Spices

Reduce the stove to the lowest flame. Add 1 tablespoon of coriander powder, 1 teaspoon of chili powder, ¼ teaspoon of turmeric powder, and the crushed black pepper. Stir quickly for a few seconds to combine and prevent the powders from burning.

Step 6: Combine with Liquids and Simmer

Add 1 chopped tomato, 2 sprigs of curry leaves, the prepared tamarind extract, 3 cups (750 ml) of water, and 1 teaspoon of asafoetida powder to the pan. Increase the stove to a high flame and mix everything well until it starts to boil. Add 2 teaspoons of salt and mix again. Taste and adjust salt if necessary.

Step 7: Finish and Serve

Once the rasam starts boiling, reduce the stove to a medium flame and cook for 5 minutes. After 5 minutes, add a handful of chopped coriander leaves and stir. Immediately turn off the stove. Let it rest for a few minutes to cool slightly before serving warm.

• Adjust salt according to the sourness of the tamarind.

• Do not overcook the dry red chilies and powdered spices to prevent burning.

• Coriander leaves add a good flavor, try not to skip them.

• Tomato is optional and can be omitted if preferred.