Skip to main content


Instant Rasam can be made very easily as its name. It can make by using many methods, here I made it with Tomato. It is mainly used as the side dish with hot Rice for lunch and dinner. It is very useful to improve digestion process so many people are using it after food. Rasam is having loose consistency and that is the main different of this dish from other dishes. It can make with less ingredients but taste is really good. Some people don't like Rasam but almost everyone like this very much. It is mainly using as the side dish for Kerala Hindu wedding, Onam and Vishu. Its main flavours are Cumin Seeds and Garlic.

Preparation Time - 5 Minutes
Cooking Time - 15 Minutes


Tomato - 2
Garlic Cloves - 4
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/4 teaspoon
Black Pepper - 1/4 teaspoon
Cumin Seeds - 1 teaspoon
Asafoetida Powder - 1/4 teaspoon
Seasame Oil - 2 teaspoon
Mustard Seeds - 1 teaspoon
Salt - To Taste
Water - Required for cooking

  • Wash Tomato well and chop it well.
  • Peel the skin of Garlic and wash it well.
  • In a grinder, add Garlic, Cumin Seeds, Black Pepper and crush it well.
  • In a blender, add chopped Tomato and pour a little Water and make thick paste.
  • Heat a pan and heat Seasame Oil and splutter Mustard Seeds.
  • Add crushed Garlic, Cumin Seeds and Black Pepper and fry it.
  • Add Turmeric Powder and Red Chilli Powder into this and saute well until remove raw smell.
  • Then add Tomato paste to this and saute well for 3 minutes.
  • Add Salt to taste and mix well and pour Water for cooking.
  • Cover it and cook well and make it thick as desired.
  • Add Asafoetida Powder into this and mix well and turn off the fire.
  • Serve it in a serving bowl with hot Rice.
  • You can make it with Tomato pieces instead Tomato paste.
  • Adjust the quantity of Garlic and Cumin Seeds as per your taste.
  • To get good smell and taste use some Fennel Seeds powder.
  • Use Coconut Oil instead Seasame Oil.
  • Use Tamarind Pulp if Tomato doesn't have enough sour taste.
  • Pour Water based on the thickness you need.
  • Use some Curry Leaves if you need.
  • To get freshness feel use some Coriander Leaves.
Instant Rasam


Popular posts from this blog


Fish molly is also known as fish stew. It has different name in different places. We can write it as fish molee. It is completely a traditional tasty curry. I can say that it is entirely different from other fish curries because its colour and method of preparation is completely different from others. It can make it by using any type of fishes. Better to make it with king fish but here I have used Mackerel fish because I couldn't get king fish. Usually we are making spicy red colour fish curry in houses and hotels. Keralites can't eat rice without fish curries or dishes because fishes are the main side dish of their daily day life. It will be available in some standard hotels and it has a royal effect. It will be a special and variety item to everyone. Its tasty is very nice and different from other fish curries. We need not to add chilli powder to make this and also we need to fry the fish before making this curry. Mainly it is preparing by Christians or in Christian houses.…


Preparation Time - 10 Minutes
Cooking Time - 25 Minutes


Red Cowpeas - 1 Cup
Onion - 1
Green Chilli - 1
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Coconut Milk - 1/2 Cup
Coconut Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Chopped Shallots - 1 teaspoon
Curry Leaves - 2 Sprigs
Salt - To Taste
Water - As required for cooking


Sock Red Cowpeas in Water overnight and wash it well next day.Peel the skin of Onion and wash well and chop it.Wash Green Chilli and slice it thin and lengthy.Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well.Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it.Then add chopped Shallots and Curry Leaves and fry well.Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell.Add cooked Red Cowpeas into this and mix well.…


Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children.
Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish wi…