How to make Sadya or Kerala’s Flavorful Veggie Palette - Onam Sadya Recipes
Prep time
Cook time
Total time
Rasam(Spicy, Tangy Curry)
Serves: 4 People
To Grind
  • Cumin seeds- 1 tsp
  • Whole pepper corns-1 tsp
  • Ginger, chopped- 1 tsp
  • Garlic, chopped- 1 tsp
  • Green Chilies, chopped- 3
  • Small pearl onions, chopped- 6
  • Tomato diced- 1, large
Other ingredients
  • Mustard seeds- 1 tsp
  • Curry leaves- 1 sprig
  • Tamarind juice- 2 inch slice whole tamarind soaked in 4 tbsp water, mash it and strain the juice
  • Water- enough to thin down the mixture.
  • Salt-1½ to 2 tsp
  • Coconut oil- 2 tbsp
  1. Soak 3-inch slice or gooseberry sized fresh tamarind in ½ cup water for 5 minutes.
  2. After 5 minutes, squeeze the tamarind in water and extract the juice.
  3. Strain the extract. Keep aside.
  4. Grind the above-mentioned ingredients 'to grind' to a coarse paste.
  5. In a saucepan, add oil, when the oil turns hot, add mustard seeds and let it splutter, add curry leaves and saute for a few seconds.
  6. Add the coarse ground paste to the oil, saute until the raw flavor goes away, 5 minutes.
  7. Add tamarind juice and add 1½ cups water to thin down the curry.
  8. Add 1½ to 2 tsp salt based on your needs.
  9. Let the gravy come to a boil and cook for another 2 to 3 minutes.
  10. Remove the saucepan from the heat and keep covered.
Please adjust the spice level, salt and tamarind juice according to your needs.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at