Hello readers! I know its been very depressing lately, with all the news about Corona virus! Alot of us have been in lockdown for awhile now. It’s been hard! It’s like a war zone……..with nobody outside! Hope and pray we overcome this soon so we can get back to our lives again!
Today’s recipe is an easy rasam. I got this recipe off nags blog. I’ve made this rasam many times. It’s always been a hit with the kids too! I always keep a batch off this rasam powder in the freezer. So I can literally whip up this rasam in a few minutes. It has always come to my rescue when I want to make a homecooked easy meal!
It goes so well with chettinad prawn masala or spicy prawn masala if your looking at prawn dishes. or this pepper chicken masala if you want a chicken recipe. Don’t forget the appalams 🙂
INGREDIENTS:
for the rasam powder(to roast and grind):
coriander seeds – 2 tbsp
channa dal/ kadala paruppu – 4 tbsps
dried red chillies – 3 to 4
cumin – 2 tsp
whole black pepper – 1 tsp
grated coconut – 1/2 cup
for the rasam:
tamarind – lime sized ball
turmeric powder – 1/4 tsp
tomato, chopped – 1
asafoetida – 1/2 tsp
boiled and mashed toor dal – 1 cup (optional)
salt to taste
rasam powder – 5 tbsps
oil or ghee – 1 tbsp
mustard seeds – 2 tsps
curry leaves – 8
PROCESS:
- Heat 2 tsps of oil in a pan, and roast all the ingredients given under ‘rasam powder’ except the coconut. Stir for a few minutes till the dal turns golden brown. now, Switch off the flame and add the coconut. Stir well so that it mixes uniformly with the rest of the ingredients. Cool and grind to a powder. This is your rasam powder. (You can store in the freezer upto a month)
- Now to make the rasam, soak the tamarind in 1 cup of warm water. Extract the juice from it. Add a few more cups of water and extract the juice from it. I added 6 cups of water for the lime sized tamarind. It all depends on the sourness of the tamarind used. So taste as you go.
- Now pour the tamarind juice into a saucepan. Add in the salt, tomatoes, turmeric and asafoetida. bring to boil. Simmer for about 10 to 15 minutes till the tomatoes are soft and mushy and the water has reduced to half the quantity.
- Now, add the rasam powder and dal.
- Mix well and taste. Add more rasam powder or salt if required.
- Now, for the tempering, in a separate small kadai, heat the ghee/oil. Add the mustards seeds. When it starts popping, add the curry leaves. Switch off the flame. Pour into the rasam and give the rasam a good mix and switch off the flame immediately. cover with the lid for a few minutes before serving.
notes:
- Rasam powder keep well in the freezer for about a month. store in a clean glass jar.
- After adding the tempered oil ( mustard seeds and curry leaves) to the rasam do not boil for too long. it will spoil the taste.
