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Main Course

Rasam - Traditional

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

3 tsp Black pepper
3 tsp Cumin seeds (Jeerakam)
5 nos Garlic pods
2 nos Ripe tomatoes
3 nos Green chillies
1 sprig Curry leaves
1/2 cup Coriander leaves
1 tsp Jaggery — grated (Sharkkara)
Red gram(Thoor dhal) water — optional
1/2 tsp Mustard seeds
1/2 tsp Fenugreek seeds (Uluva)
1/4 tsp Asafoetida (Kayam)
2 Lemon Tamarind (Puli)
Salt, to taste
Oil — for seasoning

Preparation

Step 1
Heat 2 cups of water in a vessel.
Step 2
Add the tamarind and tomatoes diced into big pieces to it.
Step 3
This is for the tamarind to soak faster and also for the tomatoes to be mashed easily.
Step 4
Pound the black pepper and cumin seeds nicely, followed by the garlic pods with the skin on and finally the green chillies until they just break. :- Freshly pound pepper and cumin seeds always gives a better flavor than stored rasam powder.
Step 5
Nicely mash the soaked tamarind and tomatoes and remove as much waste as possible.
Step 6
Add the pound mixture, curry leaves, chopped coriander leaves, grated jaggery, thoor dal water (optional) and salt to taste.
Step 7
Jaggery is the secret ingredient that most caterers use.
Step 8
Heat about 2 tsp of oil in a kadai or whichever vessel you want to prepare the rasam.
Step 9
Allow to crackle the mustard seeds.
Step 10
Add the fenugreek seeds and the asafoetida.
Step 11
Pour the prepared rasam mixture into the vessel.
Step 12
Add 2 more cups of water or as desired.
Step 13
Check for salt.
Step 14
Keep an eye on the rasam coz it just takes about 5 - 6 minutes to be done.
Step 15
When the rasam mixture is just about to start boiling, turn off the heat and close the vessel with a lid.
Step 16
You get the best flavor of rasam only if it has not boiled fully. It should get cooked in the steam after you close the vessel with the lid. So make sure to switch off the stove when its frothy and the first bubble arises.
Step 17
Tips:- 1)Serve hot with rice.
Step 18
It is very good for digestion.
Step 19
Since there is no turmeric powder added to it, this rasam will have a natural color.
Step 20
:) Happy cooking.

Tip

Toast the cumin seeds lightly before grinding for a deeper, nuttier flavour in the paste.

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Ingredientsfor 4 servings

3 tsp Black pepper

3 tsp Cumin seeds (Jeerakam)

5 nos Garlic pods

2 nos Ripe tomatoes

3 nos Green chillies

1 sprig Curry leaves

1/2 cup Coriander leaves

1 tsp Jaggery — grated (Sharkkara)

Red gram(Thoor dhal) water — optional

1/2 tsp Mustard seeds

1/2 tsp Fenugreek seeds (Uluva)

1/4 tsp Asafoetida (Kayam)

2 Lemon Tamarind (Puli)

Salt, to taste

Oil — for seasoning

Preparation

Step 1

Heat 2 cups of water in a vessel.

Step 2

Add the tamarind and tomatoes diced into big pieces to it.

Step 3

This is for the tamarind to soak faster and also for the tomatoes to be mashed easily.

Step 4

Pound the black pepper and cumin seeds nicely, followed by the garlic pods with the skin on and finally the green chillies until they just break. :- Freshly pound pepper and cumin seeds always gives a better flavor than stored rasam powder.

Step 5

Nicely mash the soaked tamarind and tomatoes and remove as much waste as possible.

Step 6

Add the pound mixture, curry leaves, chopped coriander leaves, grated jaggery, thoor dal water (optional) and salt to taste.

Step 7

Jaggery is the secret ingredient that most caterers use.

Step 8

Heat about 2 tsp of oil in a kadai or whichever vessel you want to prepare the rasam.

Step 9

Allow to crackle the mustard seeds.

Step 10

Add the fenugreek seeds and the asafoetida.

Step 11

Pour the prepared rasam mixture into the vessel.

Step 12

Add 2 more cups of water or as desired.

Step 13

Check for salt.

Step 14

Keep an eye on the rasam coz it just takes about 5 - 6 minutes to be done.

Step 15

When the rasam mixture is just about to start boiling, turn off the heat and close the vessel with a lid.

Step 16

You get the best flavor of rasam only if it has not boiled fully. It should get cooked in the steam after you close the vessel with the lid. So make sure to switch off the stove when its frothy and the first bubble arises.

Step 17

Tips:- 1)Serve hot with rice.

Step 18

It is very good for digestion.

Step 19

Since there is no turmeric powder added to it, this rasam will have a natural color.

Step 20

:) Happy cooking.