Know the details about the Rasam Recipe Kerala Style With Rasam Powder Easy Cooking, Rasam Recipe Kerala Style Home Cooking Method

The Authentic Kerala-Style Rasam Recipe with Homemade Rasam Powder

Rasam, a tangy and spicy soup-like dish, is a staple in South Indian cuisine. It is known for its unique blend of flavors and health benefits. Today, we’ll delve into the recipe of Kerala-style Rasam using homemade Rasam powder.

Rasam Recipe Kerala Style With Rasam Powder Easy Cooking

Ingredients List

For the Rasam:

• Tamarind: A lemon-sized ball
• Tomatoes: 2, medium-sized
• Turmeric powder: 1/2 teaspoon
• Salt: As per taste
• Water: 4 cups

For the Rasam Powder:

• Coriander seeds: 2 tablespoons
• Dried red chillies: 6-7
• Black peppercorns: 1 tablespoon
• Cumin seeds: 1 teaspoon
• Fenugreek seeds: 1/2 teaspoon
• Asafoetida (Hing): A pinch

For the Tempering:

• Mustard seeds: 1 teaspoon
• Dried red chillies: 2
• Curry leaves: A sprig
• Garlic: 2 cloves
• Ghee (Clarified butter): 2 tablespoons

Nutritional Information

Kerala-style Rasam is low in calories and high in antioxidants. A typical serving (one cup) of this Rasam contains approximately 60-70 calories.

Cooking Time & Preparation Time

The total time to prepare this Kerala-style Rasam is around 40 minutes, with 10 minutes for preparation and 30 minutes for cooking.

Cooking Steps Overview

The process involves three main steps:

1. Preparing the Rasam powder
2. Making the Rasam
3. Adding the tempering

Step-by-Step Cooking Procedure

Preparing the Rasam Powder:

1. Dry roast coriander seeds, dried red chillies, black peppercorns, cumin seeds, fenugreek seeds and asafoetida on a low flame until they release a fragrant aroma.
2. Allow the mixture to cool and then grind it into a fine powder.

Making the Rasam:

1. Soak the tamarind in warm water for 10 minutes. Squeeze out the pulp and strain the water.
2. In a pot, add the tamarind water, chopped tomatoes, turmeric powder, salt, and the freshly prepared Rasam powder. Bring the mixture to boil.
3. Reduce the heat and let it simmer for about 20 minutes until the raw smell of the tamarind disappears.

Adding the Tempering:

1. In a separate pan, heat ghee. Add mustard seeds and allow them to splutter.
2. Add dried red chillies, crushed garlic, and curry leaves. Fry till the garlic turns golden brown.
3. Pour this tempering over the Rasam. Cover the Rasam pot immediately to trap the aroma of the tempering.

Tips

• Always prepare the Rasam powder fresh for the best flavor.
• Use ripe tomatoes for a tangy taste.
• Add the tempering at the end to retain the aroma.

Things to Know

• Kerala-style Rasam is traditionally served with rice but can also be enjoyed as a soup.
• Rasam is known for its medicinal properties and is often recommended for those suffering from cold or digestion issues.

Frequently Asked Questions (FAQ)

Q1: Can I use store-bought Rasam powder?

A1: Yes, you can. However, homemade Rasam powder usually gives a fresher and more authentic taste.

Q2: Can I store the leftover Rasam?

A2: Yes, you can refrigerate the leftover Rasam and reheat it before serving. It usually stays good for about 2-3 days.

Q3: How can I make my Rasam spicier?

A3: You can add more black peppercorns or dried red chillies to the Rasam powder to increase the spice level.

In conclusion, this Kerala-style Rasam recipe is a simple yet flavorful dish that can be easily prepared at home. The homemade Rasam powder adds a touch of authenticity and freshness to the dish. Happy cooking!