Kerala Rasam
A hearty lentil stew loaded with vegetables, tangy tamarind, and a freshly ground spice paste — Kerala sambar is thicker and more coconut-forward than versions from other states. It gets ladled generously over rice at every meal.
Ingredientsfor 4 servings
- 8-10 nos Tomatoes — finely chopped
- 1 nos Onion — finely chopped
- 6 Cloves Garlic — finely chopped
- 1 tsp Mustard seeds
- 5-6 nos Dried Red chillies
- 8-10 nos Curry Leaves
- 2 tbsp Rasam Powder this is where I cheat!!, Melam/Eastern
- Salt, to taste
Preparation
Step 1
Allow to crackle the mustard seeds.
Step 2
Add the dried red chillies, and Curry Leaves.
Step 3
Cook the onion till light brown.
Step 4
Add the Garlic and fry for about 5 minutes on medium heat.
Step 5
Add the Rasam Powder, stir for 2 minutes.
Step 6
Stir in the chopped tomatoes.
Step 7
Cook for another 10 minutes.
Step 8
Goes well with Basmati Rice, adi poliyaa!
Tip
Toast the cumin seeds lightly before grinding for a deeper, nuttier flavour in the paste.
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