Kerala Rasam Powder

The Story

“Kerala rasam is different from Tamil Nadu rasam — less tamarind-heavy, more pepper-forward, with dried kokum sometimes used instead of tamarind in some households. This blend follows the Palakkad tradition: heavy on whole black pepper and cumin, with a touch of dried ginger and long pepper (thippali) that gives the rasam its throat-clearing warmth. Made by a cook from Palakkad who makes rasam every single night.”

Ingredients

How to Use

Add 1 tsp to tomato-tamarind water with cooked toor dal. Finish with mustard and curry leaf tadka.