With Lakshmi's post on Rasam, It will be unfair not to have a rasam recipe in our blog. I will try to post almost all the varieties of rasam I know. I am going to start off with a simple tomato rasam without tamarind. This rasam reminds me of my hostel days at Tharangini, PEC. Invariably every monday we used to have this tomato rasam with Seppankezhangu curry and Morekuzhambu.
To make the rasam more tastier always season it with mustard and Hing powder(asafoetida) in a teaspoon of ghee and that too only at the end. Use your hands to chop/tear the curry leaves and coriander (don't cut it..In tamil we say"killi podudhal"). My mother uses the sprig as it is..She doesn't chop!It gives a different flavour. At the end if you see the rasam boiling at the sides and frothing at the centre, it means that salt content of the rasam is perfect..Just check it out..same goes for sambar too!
Ingredients
Procedure
1. Make a puree of the two tomatoes. Add 2 cups of water. Break the chilly, add salt and a little hing powder.
2. Out of the 8 cloves of garlic, take two to three. Place a wide knife on top of the cloves, give a hard press.Crushing garlic in this way gives a very good smell. Fry the rest of the garlic in ghee and add it to the above tomato puree.
3. Allow this to boil until the raw smell of the tomato goes and add the pepper/jeera powder.
3.In a pressure cooker, add one cup of water(approx. 150 ml of water) and boil the tuar dhal. (Adding a teaspoon of gingelly oil/cooking oil helps the tuar dhal cook well)
Use a hand mixer or a blender, blend the dhal well with one more cup of water.
4. Add dhal water to the rasam. Use your hands to tear the curry leaves and add that too to the rasam.
5.Allow it to boil until you see a layer of white froth.This shouldn't take you more than 3-4 minutes. Add fresh coriander and remove from the stove top.
6. Season it with mustard and asafoetida in a teaspoon of ghee. Serve it with hot rice.
To make the rasam more tastier always season it with mustard and Hing powder(asafoetida) in a teaspoon of ghee and that too only at the end. Use your hands to chop/tear the curry leaves and coriander (don't cut it..In tamil we say"killi podudhal"). My mother uses the sprig as it is..She doesn't chop!It gives a different flavour. At the end if you see the rasam boiling at the sides and frothing at the centre, it means that salt content of the rasam is perfect..Just check it out..same goes for sambar too!
Ingredients
Tomato-2 medium size
Tuar dhal-2-3 Tablespoons (Pressure cook it with a cup of water)
Green chilly-1 or 2 (depends on individuals spice level)
Pepper/Jeera powder-1 Tablespoon
Turmeric-1 teaspoon
Asafoetida(perungayam)-1 teaspoon
Garlic- 7-8 cloves
Salt to taste
Curry leaves and fresh coriander for garnishing
A teaspoon of ghee and mustard for seasoning
Procedure
1. Make a puree of the two tomatoes. Add 2 cups of water. Break the chilly, add salt and a little hing powder.
2. Out of the 8 cloves of garlic, take two to three. Place a wide knife on top of the cloves, give a hard press.Crushing garlic in this way gives a very good smell. Fry the rest of the garlic in ghee and add it to the above tomato puree.
3.In a pressure cooker, add one cup of water(approx. 150 ml of water) and boil the tuar dhal. (Adding a teaspoon of gingelly oil/cooking oil helps the tuar dhal cook well)
Use a hand mixer or a blender, blend the dhal well with one more cup of water.
Gyathri,
ReplyDeleteI didn't remember we had Rasam every Monday. your recipes are awesome.
This rasam was a hit in our household. Thanks Gayathri.
ReplyDelete@anonumous....who is this from PEC?Yes we did have rasam everyday..but this particular rasam was made every monday! That too along with seppankezganghu fry!
ReplyDelete@lakshmi Thanks
ReplyDelete