Rasam Recipe | Rasam Without Rasam Powder | Kerala Sadhya Special Rasam Recipe

Rasam Recipe | Rasam Without Rasam Powder | Kerala Sadhya Special Rasam Recipe with Video Recipe. This post is for all the Kerala friends. Hope you all are getting ready for the Onam celebration?. Kerala Sadhya is the main attraction of the Onam festival. It is the traditional feast of Kerala, consists of a variety of traditional vegetarian dishes served on a banana leaf. Today I am sharing here with you the recipe of one of the main dishes of Kerala Sadhya, that is Rasam. Rasam is an integral part of Kerala Sadhya.

Rasam is a popular South Indian soup or broth that is known for its tangy and spicy flavor. It’s often served as a comforting appetizer or side dish in South Indian cuisine. Rasam is typically prepared using tamarind juice as a base. The base is then infused with an array of spices, such as mustard seeds, cumin, fenugreek, and curry leaves, which are tempered to release their aromatic essence. Red or green chilies, along with black pepper, provide a gentle heat that complements the tanginess. Rasam often incorporates tomatoes, adding a subtle sweetness that balances the sour taste of tamarind.

This homemade Rasam recipe offers a delightful journey through the vibrant flavors of South India. Whether enjoyed as a comforting soup or paired with rice, this dish brings together the tanginess of tamarind, the earthiness of spices, and the comforting warmth of a well-prepared soup. It’s a culinary adventure that will not only satisfy your taste buds but also leave you feeling nourished and rejuvenated. Try this recipe and let me know your feedback.

Rasam Ingredients

Tamarind-Lemon Sized

Ginger-1 inch piece

Green chilies-2

Garlic cloves-7

Small onions-7

Oil-3tbs

Mustard seeds-1/2 tsp

Fenugreek seeds-1/4 tsp

Dry red chilies-3

Turmeric powder-1/2 tsp

Coriander powder-1 tbs

Cumin powder-1 tsp

Pepper powder-1 tsp

Tomato-1 (chopped)

Curry leaves-2 sprig

Asafoetida powder-1 tsp

Salt to taste

How To Make Rasam

Firstly, soak tamarind in hot water for 10 minutes then squeeze it with your hands in water. Strain out the tamarind water. Keep it aside.
Next in a mixer add ginger, garlic cloves, green chilies and small onions. Then crush everything well.
Further in a heavy bottomed kadai heat oil, then add mustard seeds and fenugreek seeds. Let it splutter.
Add dry red chilies in it and sauté it for few seconds in low flame. Then add the crushed mix in it and sauté it until it turns light golden brown in color.
Further add turmeric powder, coriander powder, cumin powder and pepper powder. Saute it until raw smell of powders goes off.
Add strained tamarind water and then add 3 cup water in it.
Next add tomato, curry leaves, asafoetida powder and salt to taste in it and mix it well.
Then cook it in medium flame for 5 minutes.
Finally, After 5 minutes, add some coriander leaves and mix well. Switch off the flame.
Rasam is now ready to serve.

Video Recipe

Recipe Card

Rasam Recipe | Rasam Without Rasam Powder | Kerala Sadhya Special Rasam Recipe

Recipe by admin

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

Tamarind-Lemon Sized
Ginger-1 inch piece
Green chilies-2
Garlic cloves-7
Small onions-7
Oil-3tbs
Mustard seeds-1/2 tsp
Fenugreek seeds-1/4 tsp
Dry red chilies-3
Turmeric powder-1/2 tsp
Coriander powder-1 tbs
Cumin powder-1 tsp
Pepper powder-1 tsp
Tomato-1 (chopped)
Curry leaves-2 sprig
Asafoetida powder-1 tsp
Salt to taste

Directions

Firstly, soak tamarind in hot water for 10 minutes then squeeze it with your hands in water. Strain out the tamarind water. Keep it aside.
Next in a mixer add ginger, garlic cloves, green chilies and small onions. Then crush everything well.
Further in a heavy bottomed kadai heat oil, then add mustard seeds and fenugreek seeds. Let it splutter.
Add dry red chilies in it and sauté it for few seconds in low flame. Then add the crushed mix in it and sauté it until it turns light golden brown in color.
Further add turmeric powder, coriander powder, cumin powder and pepper powder. Saute it until raw smell of powders goes off.
Add strained tamarind water and then add 3 cup water in it.
Next add tomato, curry leaves, asafoetida powder and salt to taste in it and mix it well.
Then cook it in medium flame for 5 minutes.
Finally, After 5 minutes, add some coriander leaves and mix well. Switch off the flame.
Rasam is now ready to serve.