Kerala Rasam Recipe Video
Summary
Ingredients
| Tomatoes | 3 Medium | |
| Coconut oil | 2 Tablespoon | |
| Rasam powder | 80 Gram | |
| Tamarind juice | 2 Tablespoon | |
| Fenugreek seeds | 10 Gram | |
| Garlic | 6 Clove (30 gm) | |
| Peppercorns | 15 Gram | |
| Fennel seeds | 10 Gram | |
| Mustard seeds | 10 Gram | |
| Hing | 1 Pinch | |
| Curry leaves | 1⁄8 Bunch (12.5 gm) | |
| Water | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 392 Calories from Fat 154
% Daily Value*
Total Fat 18 g27.6%
Saturated Fat 13.2 g66%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 20.7 mg0.9%
Total Carbohydrates 50 g16.6%
Dietary Fiber 17.2 g68.9%
Sugars 7.3 g
Protein 6 g11.6%
Vitamin A 31% Vitamin C 49.3%
Calcium 14% Iron 21.5%
*Based on a 2000 Calorie diet
Directions
1. In a pot over medium high, heat the coconut oil, add the tomatoes. Stir and cook the tomatoes for 4-5 minutes or until the tomatoes soften.
2. Once the tomatoes soften, remove them into a bowl and set aside.
3. Into the same pot, heat oil, add the mustard seeds, green leaves, crushed garlic, fennel seeds and peppercorns. Stir for another 3 - 4 minutes.
4. Stir in the rasam powder, and tamarind juice. Stir well.
5. Add in the softened tomato pieces, water, salt and let it boil for 3 - 4 minutes.
SERVING
6. Serve this hot rasam in a bowl alongside idlis or a bowl of steamed rice.
Chef
