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Home » Kerala Cuisine » Kerala Rasam

Kerala Rasam

Rasam, a spicy thin soup made out of Tomatoes, Lentils & Tamarind fruit pulp, is eaten as appetizer or a second course when served with rice & curries in traditional South Indian meals.

Piquant and tangy, Rasam is considered a digestive aid in Kerala meals by many old timers.


Tuar dal - ¼ cup
Masoor dal - ¼ cup
Tomatoes - 1 16 oz.can or 4 large tomatoes
Tamarind extract - ½ teaspoon
Black pepper powder - ½ teaspoon
Saunf - ½ teaspoon (optional)
Whole red pepper (dry red chili) - 2 or 3
Chili powder - ½ teaspoon
Turmeric powder - ½ teaspoon
Hing powder - ½ teaspoon
Methi seeds - ½ teaspoon
Garlic cloves - 3 cumin seeds - 1 teaspoon
Mustard seeds - ½ teaspoon
Coriander and curry leaves - a bunch salt to taste

Cook the dal well with sufficient water. Add the tomatoes, salt, chili powder, turmeric powder and tamarind extract. Crush the cumin and garlic and add to the rasam with the black pepper. Simmer for a few minutes and add the hing powder.

Heat a little oil in a fry pan and pop the mustard seeds. Add the methi seeds saunf and curry leaves after removing the heat source and add to the rasam. Garnish with coriander leaves.