RASAM  (രസം ) is a main part of Onasadhya. It is a traditional dish of Kerala people. People use it as a Soup and also a curry with Rice. Rasam is mainly prepared using Tomato (Thakkali). Here is the recipe for Rasam.

Tomato-Rasam

Ingredients

  • Ripe Tomatoes (Medium Sized) – 3
  • Crushed Garlic Cloves – 4 Or 5
  • Dry Red Chillies – 2 To 4
  • Turmeric Powder – 1/2 Tea Spoon
  • Chilly Powder – 1 Tea Spoon
  • Rasam Powder – 2 Table Spoon
  • Black Pepper Powder – 1/2 Tea Spoon
  • Asfoetida (Kayam) – 1/4 Tea Spoon
  • Curry Leaves (Karivepala) – A Few
  • Coriander Leaves/Cilantro (Malliyilla) – A Few
  • Tamarind Extract / Paste – 1 Table Spoon
  • Oil – 2 Table Spoon
  • Mustard Seeds – 1/4 Tea Spoon
  • Salt – As Required
  • Water – 2 To 3 Cups

Preparation

  1. Heat 2 table spoon of oil in a small pan and splutter mustard seeds.
  2. Reduce heat to add the dry red chillies and curry leaves. Saute quickly for a minute.
  3. Add the chopped garlic and tomatoes.Stir fry until the tomatoes are mashed and cooked.
  4. Reduce the heat and add turmeric, chilly and rasam powders and stir fry for one minute.
  5. Throw in the cilantro to the  pan.
  6. Mix the tamarind paste along with 2 or 3 cups of water and pour it to the pan. Add salt to taste.
  7. Simmer the rasam on medium-low heat for 8-10 mins and bring it to a slow boil.
  8. Finally remove it from stove top, sprinkle some pepper powder and asafoetida.
  9. Serve hot.