Today’s recipe, Rasam is a popular south Indian dish. It is a must during any feast and is generally served as the second course with rice. Most of my North Indian friends, I have seen love to drink this in a glass or bowl like a soup. There are many different kinds of rasam the popular ones being Tomato Rasam, Lemon Rasam, Pepper Rasam, Jeera Rasam etc. So, whether you decide to drink a warm glass of this appetizing soup or have it with rice and spicy potato fry with sutta applam the choice is yours, it is just perfect for the wintery months.
I was always very apprehensive about posting a recipe for Rasam. It is indeed quite simple to make but I thought it would definitely benefit people like me. If rasam was being made, I would generally escape from the kitchen giving some reason or the other. The reason being, though it is very easy to make, still it needs to be made perfectly with the perfect blend of its main ingredients tamarind and other spices. Initially when I used to prepare rasam, it would become either too sour, or it would be very watery or spicy something or the other would go wrong. Now, with lot of trials, I have kind of mastered it.
Before my marriage rasam to me, would mean only say two kinds, tomato rasam and Jeera Rasam. It was only after I got married and saw my MIL make a different one each day, that I realized Rasam could be made in so many different forms each one having its own unique trademark taste. Today’s recipe is one such, which I learnt from her, that she in turn learnt from her MIL. Whenever my MIL prepares this rasam she would always think of her MIL and say that this was her signature dish, now I feel this is my MIL’s signature dish. My younger one simply loves this and she enjoys having this as such in a glass and with everything like, idly, dosa and ofcourse rice!
What you’ll need
1. Cooked and Mashed Toor dal – 1 tsp
2. Tomatoes – 3 Medium sized, ripe ones
3. Green chilly – 1 slit
4. Ginger – a small piece, crushed
5. Tamarind – marble sized ball
6. Chilly powder – ½ tsp
7. Turmeric Powder – a pinch
8. Hing – a pinch
9. Juice of half a lemon
10. Fresh coriander leaves – few sprigs
11. Curry Leaves - few
1. Ghee/clarified butter – 1 tsp
2. Mustard Seeds - ½ tsp
3. Jeera/ Cumin seeds – 1 tsp
1. In a bowl, add roughly chopped tomatoes, slit green chilly, crushed ginger and tamarind. Add enough water.
2. Let this boil till the tomatoes are soft say about 8 to 10 minutes.
3. Remove from heat and let it cool completely.
4. Now mash and squeeze the tomato tamarind mixture and remove the peel, green chilly and the tamarind residue.
5. Pour this liquor in another vessel, add turmeric powder, chilly powder, hing and salt to taste. Add a few torn curry leaves. Allow to boil for few minutes say about 5 to 6 minutes. Always boil rasam on medium flame else it will bubble up and overflow.
6. Now, mix the mashed dal with about 1 to 1 ½ cups of water and add it to the boiling rasam. After adding this, rasam should not boil, so keep the flame on low heat and switch off once it starts foaming up. (Adjust water according to sourness of rasam, add more if required) Garnish with coriander leaves.
7. Heat a small frying pan with ghee, season with mustard and jeera and pour it over the rasam.
8. Add the lemon juice and mix well. Rest the rasam at least for 5 minutes so that the flavours are well blended.
Enjoy this heartwarming and comforting rasam as it is or with rice and papad.
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Linking this to the Winter carnival happening at Tickling Palates.