Department of Cultural Affairs, Government of Kerala

Kerala Culture


Tomato – 4 nos
Green chilies – 4
Coriander leaves – ½ cup
Tamarind – lemon sized
Sambar dal (cooked) – ¼ cup
Chili powder – 1 tsp
Coriander powder – 1 tsp
Asafoetida – ½ tsp
Fenugreek powder – as required
Sugar – 1 tsp
Salt – as required
Shallots – 4 nos
Garlic – 4 pods
Pepper powder – ½ tsp
Mustard seeds – 1 tsp
Dried red chilies – 4 nos
Curry leaves – as required
Cumin seeds – ½ tsp
Salt – as required  
Method of Preparation:
In a vessel, cook tomato and green chilies (cut lengthwise) with required amount of water. When it is half cooked, add tamarind water mixed with all the dry powders (chili, coriander, asafoetida, fenugreek, pepper). Add cooked dal and mix well. Now add crushed cumin seeds, shallots and garlic along with required amount of water, salt and sugar. Garnish it with coriander leaves and let it boil. In another pan, add oil and splutter mustard seeds. Add dried red chilies and curry leaves. Add this to the rasam.


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