Wednesday, July 23, 2008
Rasam - without using rasam powder
Tasty, spicy, tangy...rasam is a favourite with most people I know.. Of course they may prefer to have the rasams hot, mildly spiced, liquid alone, pulpy or without sieving the aromatics out, like I do...
There are so many varieties like tomato rasam, pepper rasam, lemon rasam etc.. That is a speciality of the tamilian community..In kerala, rasam is made with tomatoes mostly. And that is the only version that I am confident with.
I have tried many ways of making rasam and have hit upon a fail-proof method. And since I do not add any ready-made rasam powder, the result is fairly pleasing at all times. Before I arrived at this recipe, my experiments left me at the mercy of the rasam powders which never used to yield the same results.. sometimes the same brand would give a different taste and were not very reliable.
So here goes.. I do not usually use cooked dal or dal water in my rasams. Unless i have already got some precooked dal at my disposal. This method ensures a good taste without the dal.
Tomatoes - 2 large ripe (crushed well)
Jeera - 1 tsp
Pepper corns - 1 tsp
Coriander seeds - 1/2 tsp
Garlic - 6-8 cloves
Lightly dry fry (ie, without oil)the jeera, pepper and coriander seeds , add the garlic and coarsely grid or mince them.Add this to the crushed tomatoes.
Boil the above in 2 cups of water, with a pinch of turmeric and 1/2 tsp red chilli powder.
Coriander powder - 1/2 tsp (dry fry lightly)
Tamarind pulp - extracted from a lemon sized ball (or ready made 1 tsp)
Asafoetida - to taste
Salt -to taste
Sugar/ jaggery - 1/2 tsp
Once the ingredients are joined well in the boiling rasam, garnish with chopped coriander leaves (absolutely compulsory)
Switch off the stove and temper in coconut oil with ;
Mustard seeds- 1/2 tsp
Curry leaves - 2 stalks
Red chillies dried - 2
Add a spoon of ghee for added flavour . Enjoy with hot rice, just off the stove