Rasam Recipe Kerala Style With Rasam Powder Home

Rasam Recipe Kerala Style is a tangy, spicy South Indian soup from Kerala that is traditionally served with steamed rice or enjoyed as a warming broth. This beloved dish has tamarind and tomato at its heart, flavored with aromatic spices and home-made or ready-made rasam powder. Rasam isn’t just food, it’s comfort: light, digestive and full of flavour that makes a simple meal memorable. It is also often part of festive spreads like Kerala Sadya traditional feast where its heat and spice contrast beautifully with rice and other milder dishes.

Recipe Card

Ingredients With Exact Quantities

• 3 ripe medium tomatoes, finely chopped (about 300g)
• 1 medium lemon-size tamarind ball or 2 tbsp tamarind pulp
• 4 cups water
• 2 tbsp rasam powder (store bought or homemade)
• 1 tsp turmeric powder
• ½ tsp asafoetida (hing)
• 1 tbsp jaggery or palm sugar (optional)
• Salt to taste (about 1 tsp)
• 1 tbsp ghee or coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 3–4 dried red chillies (broken)
• 10–12 curry leaves
• 4–5 garlic cloves, crushed
• Fresh coriander leaves, chopped (¼ cup)

Step By Step Instructions

1. Prepare Tamarind Water (5 mins)

Soak a lemon-sized tamarind ball in ½ cup warm water for 5 minutes. Extract the pulp and strain any fibers; set aside. If using tamarind pulp, dissolve 2 tbsp in ½ cup warm water and set aside.

2. Cook Tomato Base (5 mins)

In a medium saucepan, bring 4 cups of water to a boil. Add the chopped tomatoes, turmeric powder, asafoetida and salt. Let it boil for 3–4 minutes until the tomatoes soften and release colour into the water. Understanding Rasam Recipe Kerala Style is essential.

3. Add Tamarind & Spices (3 mins)

Pour in the tamarind extract. Stir in the rasam powder and jaggery if using. Keep the heat at medium and let it come to a gentle boil for 3 minutes so all the flavours marry together.

4. Tempering (5 mins)

In a small pan heat ghee or coconut oil. Once hot, add mustard seeds. When they start to pop, add cumin seeds, dried red chillies, curry leaves and crushed garlic. Saute for 1–2 minutes until fragrant and the garlic turns light golden.

5. Final Touch (2 mins)

Pour the tempering into the simmering rasam. Add the chopped coriander leaves and give it a quick stir. Turn off the heat and let the rasam rest covered for 5 minutes for flavours to deepen. Serve hot. This relates to Rasam Recipe Kerala Style.

Pro Tips From Personal Cooking Experience

• For deeper flavour, roast your rasam powder at home with coriander seeds, cumin, black pepper and dried red chillies before grinding — it intensifies aroma.
• When I visited Kerala during Onam, I noticed most homes used a hint of jaggery — it balances the sourness beautifully.
• If you prefer a thinner broth, add extra hot water just before serving.
• Always temper at the end; it preserves the fragrance of whole spices.

Chef’s Notes

Substitutions

• No tamarind? Use 1–2 tbsp lime juice added at the end for fresh tang.
• Ghee can be replaced with coconut oil for an authentic Kerala fragrance.
• Vegetarians and vegans can skip ghee entirely and add extra curry leaves.

Storage Tips

• Store leftover rasam in an airtight container in the fridge for up to 2 days.
• Do not add fresh coriander before refrigerating; add fresh when reheating.
• Reheat gently on low heat to prevent separation of tempering oils.

Nutrition Information Per Serving

Nutritional data is based on a typical South Indian rasam serving where the broth is light and primarily water with spices and vegetables. One serving typically contains about 59–70 calories, low fat, modest carbohydrates and protein, making it a light, healthy addition to meals.

Frequently Asked Questions

Can I make rasam without rasam powder?

Yes! Freshly ground spices like cumin, coriander and pepper can be used instead of rasam powder. It gives a fresher, spicier flavour.

Is rasam served with rice or on its own?

In Kerala, rasam is often served over hot rice or enjoyed as a light soup alongside a full meal like Sadya. Learn more about Rasam Recipe Kerala Style.

Can I slow cook rasam for thicker consistency?

Slow cooking reduces the liquid and concentrates flavours, but rasam is traditionally a thin broth — adjust according to your preference.

This Rasam Recipe Kerala Style is perfect for weeknight dinners, festive spreads or to soothe a cold with its warm, spicy broth. I personally recommend pairing it with steaming rice and a dollop of ghee for the most comforting meal.