Kerala Rasam

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  • Ready in: 15 mts
  • Serves: 2
  • Complexity: very easy
  • Origin: Kerala
Kerala Rasam

Ingredients

  • Tomatoes- chopped – 3
  • Garlic - Chopped fine- 1tsp
  • Ginger - Chopped fine - 2 tsp
  • Dry Whole Red Chillies - 2
  • Mustard Seeds – 1 tsp
  • Chilly Powder- 1 tsp
  • Coriander Powder - 3/4 tsp
  • Fenugreek Powder - 1/2 tsp
  • Asafoetida Powder- 1/2 tsp
  • Curry Leaves - few
  • Tamarind Paste - 1/2 tsp
  • Oil- 2 tsp
  • Salt - to taste
  • Water - 2 cups
  • Black Pepper Powder - 1/2 tsp

Directions

    • Heat 2 tbsp of oil in a thick bottom pan.
    • Crackle Mustard seeds and add the dry red chillies and saute.
    • Add chopped garlic, ginger, tomatoes and saute and saute till golden brown.
    • Add chilly powder, coriander powder, turmeric powder, fenugreek powder, asafoetida Powder and curry leaves, and saute for a minute.
    • Mix the tamarind paste and pour 2 cups of water and add salt to taste.
    • Let it simmer for 7-8 mts on low flame.
    • Sprinkle the pepper powder at the end.
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