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Kerala Style Rasam: A Symphony of Flavors

Rasam, a South Indian soup known for its tangy and spicy taste, is not just a dish but an experience. This blog post will guide you through the process of making Kerala-style Rasam with homemade Rasam powder. We’ll cover everything from ingredients to nutritional information, cooking steps, and even some handy tips.

Easy Rasam Recipe Kerala Style With Rasam Powder Home

Ingredients and Quantity

Here’s what you’ll need to make Kerala-style Rasam:

For Rasam Powder:

• Coriander seeds: 2 tablespoons
• Cumin seeds: 1 tablespoon
• Black pepper: 1 tablespoon
• Dry red chillies: 6-7

For Rasam:

• Tamarind: Lemon-sized ball
• Tomatoes: 2 medium-sized, finely chopped
• Turmeric powder: 1/2 teaspoon
• Asafoetida: A pinch
• Mustard seeds: 1/2 teaspoon
• Curry leaves: 10-12
• Garlic: 4 cloves, crushed
• Salt: To taste
• Water: 4 cups
• Chopped coriander leaves: For garnish

Nutritional Information

A serving of Rasam is approximately 100 grams and contains about 80 calories. It is low in fat, high in dietary fiber, and packed with vitamins like Vitamin C, making it a healthy addition to your meal.

Preparation Time

The preparation time is around 10 minutes, including the time spent preparing the Rasam powder.

Cooking Time

It takes approximately 20 minutes to cook the Rasam.

Cooking Steps Overview

The procedure involves making the Rasam powder, preparing a tamarind-tomato base, adding the spices, and finally tempering the Rasam.

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Step-by-step Cooking Procedure

1. Preparing the Rasam Powder: Dry roast the coriander seeds, cumin seeds, black pepper, and dry red chillies on a low flame until they turn aromatic. Allow them to cool and then grind them into a fine powder.
2. Preparing the Base: Soak the tamarind in a cup of warm water for 10 minutes. Extract the juice and discard the pulp. In a pot, combine this tamarind juice, chopped tomatoes, turmeric powder, asafoetida, and salt. Boil until the tomatoes are cooked.
3. Adding the Spices: Add the Rasam powder to the tamarind-tomato base and mix well. Add 3 cups of water and bring it to a boil. Simmer for 5 minutes.
4. Tempering the Rasam: Heat a small pan and add mustard seeds. Once they splutter, add crushed garlic and curry leaves. Sauté for a minute and then add this tempering to the Rasam.
5. Serving the Rasam: Garnish with coriander leaves and serve hot.

Tips

• The key to a good Rasam is the balance of tanginess, spiciness, and saltiness.
• Freshly prepared Rasam powder gives the Rasam a unique flavor.
• Adding a bit of jaggery can enhance the flavors.

Things to Know

Rasam is traditionally served with rice but can also be enjoyed as a soup.

FAQs

Q: Can I use store-bought Rasam powder?

A: Yes, you can. However, homemade Rasam powder gives a fresh and authentic taste.

Q: How long can I store the Rasam powder?

A: Rasam powder can be stored in an airtight container for up to 3 months.

In conclusion, Kerala-style Rasam is a flavorful and healthy dish that can be easily prepared at home. So get your ingredients ready and immerse yourself in the rich culinary tradition of Kerala.