Steaming hot, tangy, and bursting with spice, Kerala sambar and rasam bring a comforting depth to every Onam Sadhya. Their aroma alone can make your mouth water. Whether you're searching for an easy rasam recipe or wish to recreate a traditional rasam recipe at home, these dishes are all about balance making them sour, spicy, and soulful.
Here’s how to make sambhar and rasam that deliver both nostalgia and flavour in every spoonful.
Kerala Traditional Sambar Recip
Recipe Overview
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Course: Main
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Cuisine: South Indian, Kerala
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Serves: 4
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Calories: ~210 per serving
Ingredients
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½ cup toor dal
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1½ cups mixed vegetables (drumstick, pumpkin, carrot, ash gourd)
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1 medium onion, chopped
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1 small tomato, chopped
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½ tsp turmeric powder
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1 tbsp sambar powder
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Tamarind – small lemon-sized ball soaked in ½ cup warm water
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Salt to taste
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2 tbsp coconut oil
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1 tsp mustard seeds
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2 dry red chillies
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1 sprig curry leaves
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2 tbsp grated coconut (optional)
How to Make Kerala Sambar- Step by Step
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Cook ½ cup toor dal with ½ tsp turmeric powder and enough water in Multi Cooker until soft. Mash well and set aside.
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In a separate pan, add 1½ cups chopped vegetables (like drumstick, pumpkin, carrot) with salt and water. Cook until tender.
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Add 1 chopped tomato and cook until it softens.
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Stir in 1 tbsp sambar powder and tamarind extract (from a small lemon-sized ball soaked in warm water).
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Let the mixture simmer for 5–7 minutes to absorb the flavours.
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Add the mashed dal to the vegetable mix and bring it to a gentle boil.
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In a small tadka pan, heat 2 tbsp coconut oil, splutter 1 tsp mustard seeds, 2 dry red chillies, and a sprig of curry leaves.
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Pour this tempering over the sambar.
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For traditional Kerala aroma, roast 2 tbsp grated coconut and stir it in before serving.
Tips and Variations
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Add a pinch of jaggery for subtle sweetness.
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Try including pearl onions and okra for traditional depth.
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Use a blend of coconut oil and ghee for a richer aroma.
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Don’t overboil after adding tamarind—it may turn bitter.
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Garnish with fresh coriander just before serving.
Kerala Traditional Rasam Recip
Easy Rasam Recipe Overview
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Course: Soup or Side
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Cuisine: South Indian, Kerala
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Serves: 4
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Calories: ~90 per serving
Ingredients
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2 medium tomatoes, chopped
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1 tsp tamarind paste
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¼ cup cooked toor dal (optional for thicker version)
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1 tsp crushed black pepper
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1 tsp cumin seeds
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3–4 garlic cloves, crushed
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½ tsp turmeric powder
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1 tsp rasam powder
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Salt to taste
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1 sprig curry leaves
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1 tsp mustard seeds
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2 dry red chillies
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1 tbsp ghee
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Fresh coriander leaves
How to Make Rasam at Home- Step by Step
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In a multi cooker, add 2 chopped tomatoes, ½ tsp turmeric powder, salt, and 1 tsp tamarind paste with 1½ cups water.
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Simmer the mixture until tomatoes turn soft and pulpy.
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Crush 1 tsp black pepper, 1 tsp cumin seeds, and 3–4 garlic cloves together.
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Add the crushed spice mix to the simmering tomatoes.
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Stir in 1 tsp rasam powder. Add ¼ cup cooked toor dal if you prefer a thicker consistency.
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Simmer gently for a few minutes, but do not let it boil.
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In a tadka pan, heat 1 tbsp ghee, splutter 1 tsp mustard seeds, 2 dry red chillies, and a sprig of curry leaves.
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Pour the tempering over the rasam and garnish with chopped fresh coriander.
Tips and Variations
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For a clear rasam, skip toor dal entirely.
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Adjust spice by changing the pepper-cumin ratio.
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A dash of jaggery balances the tanginess.
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You can also add crushed curry leaves into the traditional rasam recipe base for deeper aroma.
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Use home-ground rasam powder for authentic flavour.
Are Sambar and Rasam the Same Thing?
Though they may appear similar in a South Indian thali, sambar and rasam are not the same. Sambar is a thicker lentil-based curry cooked with vegetables and tamarind, usually served with rice. Rasam is a lighter, tangy broth made with tamarind, tomatoes, and spices, often enjoyed as a soup or poured over rice. If you're wondering how to make rasam, it’s simpler and quicker than sambar, and it delivers a completely different flavour profile. Both hold unique places in a traditional Kerala meal.
Cooking Made Easy with Wipro Appliances
Cooking flavourful Onam dishes becomes effortless with Wipro’s smart kitchen companions. The Wipro 1.5L Multi Cooker Kettle helps you quickly boil tamarind water, prep vegetables, or make hot rasam in one go. Meanwhile, the Wipro Elato 1000W Mixer Grinder with its powerful pure copper motor and Deep Flow Breaker (DFB) technology gives you smooth coconut pastes, spice blends, and masalas in minutes. With four versatile jars and heavy-duty grinding, it’s ideal for prepping any traditional recipe with ease and precision.
Conclusion
From the hearty flavours of sambar to the warm, spiced broth of rasam, these Kerala favourites complete your Onam Sadhya with soul. Whether you’re exploring an easy rasam recipe or aiming for a traditional rasam recipe, the key lies in balance, freshness, and the right tools in your kitchen.
FAQ
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Is rasam easier to make than sambar?
Yes, rasam is quicker and lighter. It usually doesn’t require pressure-cooked dal or multiple vegetables.
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What vegetables go best in Kerala sambar?
Drumstick, pumpkin, ash gourd, brinjal, and carrots are commonly used in Kerala-style sambar.
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Can I make rasam without dal?
Absolutely. Many traditional rasam recipes exclude dal and rely on tamarind, spices, and tomatoes.
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How do I thicken sambar naturally?
Use more mashed dal or a little roasted rice flour. Avoid using artificial thickeners.
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What makes Wipro Elato Mixer Grinder ideal for South Indian cooking?
Its 1000W pure copper motor and DFB tech ensure quick, efficient grinding of coconut, spices, and dals making it perfect for Kerala recipes.
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Can I store leftover rasam or sambar?
Yes, refrigerate and consume within 1- 2 days. Reheat gently without overboiling to preserve flavour.
