Kerala Tomato 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
- 4 - Tomato remove and skin and make a puree, ripe
- 3 tsp Rasam powder
- 2 Pinches Asafoetida (Kayam)
- 2 cup Plain water
- 1 cup Tamarind water (Puli)
- 4 - Garlic pods — crushed
- 4 - Black pepper corns — crushed
- 1 tsp Cumin seeds (Jeerakam)
- 1 tsp Ghee
- 1 tsp Mustard seeds
- 1 - Red chillies (Kollamulaku)
- Salt, to taste
- Curry leaves A, a few
- Coriander leaves — for garnishing
Preparation
Step 1
Place pureed tomatoes, rasam powder, asafoetida, tamarind water, salt and plain water in a vessel.
Step 2
Bring the above contents to a boil.
Step 3
Add garlic, pepper corns and cumin seeds.
Step 4
Boil again for 5 - 10 minutes.
Step 5
Heat ghee in a frying pan.
Step 6
Let the mustard seeds crackle.
Step 7
Add red chillies and curry leaves.
Step 8
Pour this mixture into the boiled rasam.
Step 9
Garnish with coriander leaves. Serve hot.
Tip
The coconut paste is what makes Kerala sambar distinct from Tamil sambar. Grind it fresh — packaged coconut does not have the same effect.
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