Saturday, August 18, 2012

Rasam (without using Rasam Powder)

This is one of Arusuvai Natarajan's recipes:

Tur dal                               : 1/4 cup pressure cooked and mashed
Tamarind                           : a large marble sized ball
Ripe tomatoes                    : 2
Dried chillies                      : 2
Green chillies                     : 2
Turmeric powder                : 1 tsp
Pepper powder                  : 1 tsp
Jeera powder                     : 1 tsp
Jaggery powder                 : 1 tsp
Salt                                    : to taste
Ghee                                  : 1/2 tsp
Mustard                             : 1 tsp
Whole pepper  crushed     : 1tsp
Jeera                                 : 1/2 tsp
Curry leaves
Coriander leaves


Soak tamarind in warm water and extract pulp adding 2 glasses of water.
Cut the tomatoes and add them to the tamarind water. Add salt, turmeric powder, slit green chillies and split red chillies and boil till the raw smell of tamarind evaporates.(about 5 minutes on slow flame)
Now add  the cooked dal, pepper powder, jeera powder and jaggery and 2 cups of water.
Bring it to a boil and switch off immediately. Do not boil for long.
Heat ghee, splutter mustard seeds, add coarsely ground pepper and jeera and pour over the rasam.
Add Coriander leaves and curry leaves.

Note: If you have a lot of paruppu  from left over rasam (Rasa vandal) you can use the same and follow this method to increase the quantity of rasam.There is no need for adding more paruppu.
Peel a few garlic pods, crush them along with a 2 inch piece of ginger. Add these also in step 2 and boil well. This gives a wondefully delicious Poondu rasam that is yummy to your palate and very kind to your digestive system.

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