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