Rasam- Kerala Traditional Rasam Recipe- Grandma Style Tomato Rasam, is typically a South Indian dish with lots of health benefits, mouth watering taste and enticing aroma. Today I am sharing a simple Kerala traditional style rasam, a recipe of my Grandma and my Mom used to prepare this almost everyday. Which is very tasty and easy to prepare, I used to drink it like a soup.
Rasam goes very well with rice, the taste of the rasam is tangy, sour and spicy and liked by all. It is also very refreshing and can be had as a soup or appetizer. Rasam is a traditional South Indian soup prepared using tamarind juice as a base, with the addition of tomato, red chilies, pepper, and other spices as seasonings. Cooked lentils soup can be added along with. Now a days, all the seasoning required are combined and ground before hand into rasam powder, which is avaliable commercially. But always I prefer home made rasam with grounded fresh spices and that taste more good.
Rasam is something traditional which help in digestion after a heavy meal, and that a dish that must be prepared everyday in any South Indian household. A South Indian thali is not complete without rasam. Drinking the rasam is very suitable for a cold weather and also when you are suffering with sore throat or runny nose. It acts as a very good appetizer or soup also when taken all by itself. Rasam has many spices and is considered to be good for health. It is one of the side dish used to serve along with Kerala sadya.
Note- Adding dal is purely optional, but gives more taste and flavour to the dish. Ripe country tomatoes gives best result. Tempering with ghee gives a special flavor to the rasam.
How to Make Rasam- Kerala Traditional Rasam Recipe- Grandma Style Tomato Rasam
Chop tomatoes, slice shallots, garlic and set aside.
Using a pounding stone or blender coarsely grind coriander seeds, dry red chilies, pepper corns, cumin seeds and fenugreek seeds. Set aside.
Heat a kadai with 2 tsp oil and add the coarsely grounded spices and saute for a couple of minutes. Then add washed and soaked toor dal.
Pour water, cover it with a lid and boil for 10 minutes. Then add tamarind and boil for 2 minutes. Off the flame and allow it to cool.
Drain out the dal water and set aside.
Heat a sauce pan with 1 tsp ghee and add mustard seeds, allow it to splutter.
Add shallots, garlic, curry leaves and fry for a couple of minutes.
Add kashmiri chilly powder, coriander powder and turmeric powder. Saute until raw smell goes on.
Add tomatoes and chopped coriander leaves.
Add the drained dal water, salt, sugar and boil for a minute. Add hing powder, combine well and off the flame. Serve hot along with rice.
Enjoy!! Happy Cooking and Stay Healthy.