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Tuesday, June 26, 2012

South Indian "Rasam"

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I almost always have Rasam in the fridge, for many reasons-- This is the Indian dish that my son loves the most. He likes it best with slightly smashed white rice, drizzled with a tsp of Ghee and plenty of Rasam, topped with scrambled eggs.. I love to drink it on rainy days and when my tummy needs helps with digestion. Or when I am sick and my taste buds yearns for a little tang. Rasam has it all. Seasoning it with  "Sun-dried Seasoning ball" (Picture posted with a little history here) takes the taste and smell to a whole new level. Now, that is my kind of rasam (and my family's too)!
Ingredients:
  • 1/4 to 1/3 Cup Mashed Split-Pigeon Peas/Tuvar Dhal
  • Marble-sized Tamarind -> 1-1/2 Cups Tamarind Extract
  • 4-1/2 Cups Water
  • 1-1/2 Tbsp MTR Rasam Powder
  • 2 Campari Tomatoes
  • 4-5 Garlic Cloves with Skin
  • 1 Tbsp Cumin Seeds
  • 1 Tsp Peppercorns
  • 1 Stalk Curry Leaves
  • 2-3 Green Chilies, poked at several place
  • Several Stalk Coriander Leaves
For Seasoning/Tempering:
  • 3 Dry Red Chilies
  • 1 Tbsp Crushed pieces from the Seasoning Ball "Vadagam"
  • Few pinches of Asafoetida ( I use LG brand powder)
  • 1-1/2 Tbsp Oil
Procedure:
  • Prick the tomatoes in several places. Microwave the tamarind, tomatoes in a cup of water for about 2 minutes. This softens the tamarind to facilitate easy extract of juice/pulp from it.
  • Crush the softened tomatoes and add it to a deep sauce pan. Roughly smash garlic cloves with skin, peppercorns, cumin seeds in a mortar and pestle.Add it to the sauce pan.
  • Follow-up with the smashed dhal, tamarind juice, turmeric powder, MTR rasam powder, curry leaves and green chilies.
  • Add salt and check for taste. Stir well to incorporate. Place it on the stove and bring to a boil.
  • Meanwhile, keep the asofoetida, red chili and few pieces of the seasoning ball. Clean and chop the cilantro.
  • Once the mixture boils and bubbles which takes about 10 minutes or so, reduce the flame and let it cook for 2-3 more minutes.
  • In a small shallow pan, temper the ingredients under "tempering" and pour it over the bubbling mixture in the saucepan.
  • Add the finely chopped Cilantro.




Enjoy! 
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19 comments:

  1. Delicious and comforting rasam.
    Rice, ghee, rasam and scrambled egg.. That is my favorite combo.. '

    Divya's Culinary Journey
    Showcase- FUN IN THE SUN

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  2. Ah those coriander springs really stands out..nothing like a hearty rasam!

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  3. Rasam is always one of my favourite...Clicks are super...

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  4. Rasam with ghee is the tastiest dish and its my fav too.Nice clicks :)

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  5. Wat a super comforting food, rasam with ghee is my fav too,eventhough i do rarely.

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  6. Oh wow, i can get the aroma here!!!! We too Love rasam, Hot Hot Rasam and some appalam!!!!

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  7. rasam with instant powders are my fav...i often make with store bought powders only...looks inviting!!

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  8. Love rasams, and I can have it any time of the day. Your rasam looks so delicious. Nicely done.

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  9. Rasam is soo much an integral part of home.. I liked the pic that shows the simmering broth :) :) just too tempting !


    Kalyani
    Sizzling Tastebuds
    Event : Healthy Diet - Sandwiches

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  10. Mmmm....looks so good. I can imagine how nice it smells! Nice job in the microwave.

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  11. Mmmm....looks so good. I can imagine how nice it smells! Nice job in the microwave.

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