Friday, May 9, 2014

Rasam


Saaru or rasam as it is more commonly known is a soup prepared with tamarind or tomato as the base. Seasoned with various spices and with the addition of lentils it has a distinct aroma and taste. Rasam can be served with rice or as a soup separately as a starter. A yumilicious treat indeed. There are several ways to prepare rasam, this one here is tomato based. 
Tomato rasam
Ingredients: Serves 6-8
4 medium sized tomatoes
3 tbsp cooked toor dal (remove some while boiling dal for sambhar)

1 inch diameter ball of tamarind
Pinch turmeric powder
Pinch asafoetida (hing)

Salt to taste
Sprigs of curry leaves, 

Chopped coriander leaves for garnishing.
Rasam powder
2 tsp Coriander Seeds
2 tsp each chana and toor dal

1/2 tsp black peppercorns 2 red dry chilies
1 tsp cumin seeds
For tempering
1 tsp ghee/oil 
(use oil for a vegan fare)
1/2 tsp mustard seeds

  1. Mash the cooked dal and keep aside. Soak tamarind in warm water and extract its juice, keep aside. Dry roast and grind all the stuff under the rasam powder heading, keep aside. Chop two tomatoes fine and puree the other two, keep aside.
  2. In a saucepan combine chopped tomatoes, tamarind juice, salt, turmeric powder, curry leaves and pinch hing and bring to a rolling boil. Add the pureed tomatoes and 1/2 cup water and boil till the raw tomato smell is gone. 
  3. Now add mashed dal, 3 cups water and the ground spice powder. Boil till the mixture froths up, about 3-5 minutes. Taste and adjust salt.
  4. Temper with mustard seeds and serve hot sprinkled with fresh chopped coriander. 

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