How to Make Kerala Rasam from Scratch

How to Make Kerala Rasam from Scratch

Spicy, with a zing that hits you in the back of the throat, rasam is a light broth that has big flavours. Unlike other types of rasam, this one does not require a rasam powder, and is incredibly simple to make. Besides the Onam sadya, this is also a great recipe to pull out when you’re feeling under the weather and need a quick and easy pick-me-up.

Recipe: Rasam

Barely adapted from Garam Masala

Ingredients
2 medium size tomatoes, cut into quarters 
4-5 cloves garlic, crushed
1 1/2 tsp crushed black pepper
1/2 tsp red chilli powder 
1/2 tsp coriander powder 
1/4 tsp turmeric powder 
1/4 tsp cumin seeds
1/4 tsp fenugreek
2 pinches of asafoetida powder 
1 lime-sized ball of tamarind soaked in 1/2 cup water 
1/2 cup chopped coriander leaves 
Salt to taste 
Water 

For tempering
1 tbsp coconut oil 
1/2 tsp mustard seeds 
2-3 dried red chillies 
Handful of curry leaves  

Method
Heat oil in a pan and add mustard seeds. When it splutters, add the dried red chillies and curry leaves, followed by crushed garlic and stir well. 
Then add crushed black pepper, cumin seeds, red chilli powder, coriander powder and turmeric powder, fry for less than a minute. 
Next add tomatoes, and sauté well. tamarind water, half of the coriander leaves, 2 cups of water and salt.
Cover and cook for 10-15 minutes on a medium flame, till the tomatoes are fully cooked.
Finally add fenugreek seeds, asafoetida and remaining chopped coriander leaves and curry leaves.
Cook it 2 more mins before serving hot. 

ALSO ON THE GOYA JOURNAL