Saturday, January 5, 2013

Rasam / Sadhya special rasam / Low cal tomato soup with lentils/ Soup for sick

Rasam is one of  the yummy tamarind curries served for the sadhya/feast towards the end.It is the sweet and sour soup which helps u digest food better.


Every family in South India has a special household recipe and this one is mine and arguably the best because when someone gets to try this rasam they keep asking  for more almost like an indulgence that has no going back.Sick or not , they drink it like they mean it.




Though rasam powder is readily available in the market I strongly recommend to make your own because it is worth it.Just coarsely crush it on your cutting board ,no powdering required.

If you are adept with scooping ur right palm and drinking rasam directly from ur hand it tastes heavenly.Oh mind you we(malayalees) prefer relishing food with God given hands when it comes to feast  served on banana leaf.I must tell you it involves some skill to keep all the curries from flowing out of the leaf.

Ingredients

Toor dal- 1/4 cup(optional)
Tomato -2 - each cut into 8 pieces
Tamarind- a small lime size soaked in  1 cup water,if paste 1-1/2 tsp
asafoetida- a pinch
Chili powder- 1/2 tsp
Turmeric powder

To crush coarsely
Garlic - 6 -8 pieces
Black pepper-2 tsp
Cumin seeds- 1/2 tsp

To season:
Mustard seeds
Cumin seeds-1/4 tsp
Whole red chili- 2
Curry leaves- a few
Coriander leaves- a few(do not chop,just wash add put as it is :))
Lime -1/4 of 1 whole
Jaggery- 1/2 inch piece

Method

1.Pressure cook toor dal in cup water.Mash well and keep aside
2.Heat 1 tsp of oil add mustard when it splutters add cumin,whole red chili and curry leaves after a minute add the tomatoes ,chili powder and turmeric powder mix gently and let it cook for a few minutes till tomatoes are slightly tender.
3.Then add the crushed spices keep the pot covered and cook for two minutes then  add tamarind water/paste    and 1 cup water too/or the toor dal mashed with the water  ,salt asafoetida powder let this boil till the tamarind's raw smell goes (may take five minutes).Remove from heat put the coriander leaves,jaggery piece,squeeze the lime on top mix and close lid. 
4.Serve piping hot with rice .OR drink it in a glass and remember to eat all the spices that hit ur taste buds including the coriander leaves.




Note:
  • Drinking rasam piping hot when u have a cold  or when u are feeling feverish makes u feel better because of the spices .
  • Seasoning with mustard red chili and curry leaves can be done separately and added to the rasam in the end but I like it as a one pot curry so I do it together.
  • I add chili powder but all the heat comes from the pepper,adjust according to ur tolerance level.
  • Toor dal is added to make rasam lil thick even then it should be runny like water .
  • Do not omit any ingredient here because it all about flavors and aroma that will twirl ur senses.




Do let me know if you have nailed on the recipe you have been looking for years.The perfect rasam !!Just kidding write to me guys if u liked it.

Meena


6 comments:

  1. Delicious Meena.. Have bookmarked this recipe :-)

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  2. Fantastic and authentic! U hit the bull's eye with this recipe!

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  3. I am surely going to put my hands on this one. Tried many other rasam recipes but not satisfied. BTW tried many of your recipes and turned out to be the best. Keep up the good job on your cooking expertise and God bless.

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    Replies
    1. I am so glad to know that u have tried recipes from here and turned it out well. Thank you so much, ur words mean a lot to me.

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