Skip to main content

Rasam

Rasam is a traditional South Indian spicy soup prepared with tamarind and tomato base liquid with added spices and dal. It is similar to sambar but it's consistency is more soup like, unlike sambar which is usually thicker. It can be served as a soup for first course or can be used for main course with idli, dosa, vada etc or can be simply served with rice. It tastes especially good on cold or rainy days. All the spiciness just kicks in and warms you up inside out. I served it with my Zucchini dosas and tasted just perfect.

Ingredients(Serves 2-3 people as soup)
1/4 cup red lentils
1 small tomato chopped 
1 tbsp store bought rasam powder(I use MTR brand)
1/2 tsp tamarind paste
1 tbsp jaggery
3 cup water
Chopped cilantro for garnish

For Tempering
1 tsp ghee/clarified butter
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Few curry leaves

Method
Cook lentil with water and pinch of turmeric and asafoedita in a pressure cooker. Give 3-4 whistles and shut off the gas. Mean while add chopped tomato, tamarind paste, rasam powder, jaggery, salt and 2 cup water in a pot. Boil it for 10 minutes to incorporate all the flavors. Mash the cooked dal through strainer and add it to the prepared soup base. 
Mix everything together and add remaining 1 cup water to make a very thin consistency soup. Boil this soup for 10 minutes or so and add salt. Give it a taste, it should taste spicy but should also have little bit of sweetness from the jaggery and also little bit sour. Adjust the taste accordingly, add more of rasam powder or tamarind pulp or jaggery if needed. Once boiled keep aside. Heat ghee in a small pan, add mustard and cumin seeds and lastly curry leaves. Now pour this tempering over the prepared rasam. Garnish with chopped cilantro. Serve it hot with dosas or just as soup. 


Comments

Popular posts from this blog

कोबीची पचडी / Kobichi Pachadi / Shredded Cabbage Salad

This is a typical Maharashtrian koshimbir or salad recipe. It is a simple side dish which can be eaten with roti or just as a salad. This is not a yogurt based salad though that's why I guess it is called pachadi. It is quick and easy to make, with few ingredients you can have a healthy and tasty side dish. Ingredients(serves 2-3) 2 cup shredded cabbage 2 tbs roasted coarse peanut powder 2 tsp sugar 1 1/2 tsp lime juice Salt as per taste 1 tbs chopped cilantro For Tempering 2 tsp oil 1/4 tsp mustard seeds 1/8 tsp cumin seeds A pinch of asafoetida 1/8 tsp turmeric powder 1 small green chili cut into 3-4 pieces Method In a serving bowl, assemble together, shredded cabbage, coarse peanut powder, sugar, lime juice, chopped cilantro and salt. Heat a small pan and add oil. Once heated, add mustard and cumin seeds, after they crackle add asafoetida, turmeric and green chilis. Shut off the gas. Add this tempering to the above assembled salad. Mix everything tog

Kulith Pithla(कुळीथ पिठलं )

पिठलं/pithla is a comfort food for most of the Maharashtrian  people. Pithla made from chickpea flour is more common than Kulith Pithla. Many Maharashtrian people are unaware of kulith pithla. English name for kulith is horse gram. In Kokan region kulith is more popular, it is used to make pithla as well as उसळ . Kulith powder is easily available in market in India. I have looked for it here in US but still no luck, have to get it from India every time I visit. For some people it takes time to adjust to its nutty and strong flavor. When you need a quick bite of comfort food, Kulith pithla will certainly satisfy your taste buds and plus it will come together in minutes. Serve it hot with white rice or पोळी/roti. Ingredients(Serves 3-4) 1/2 Cup Kulith Powder 1 Small onion chopped 2-3 Garlic cloves(diced if big) 1 Tbs oil 1/4 Tsp mustard seeds 1/8 Tsp turmeric powder Pinch or two of asafoetida 2 Amsul(dried Kokum) 1/2 Tsp chili powder 3 Cups water Fresh cilantro chopped for

Guide to Green Leafy Vegetables

 The idea for this post came from one of my dear friend. She one day asked me what kind of green leafy vegetables you make. I said to her that I make quite a few. She suggested why don't I post pictures and names of the leafy vegetables that we get here in US. I liked her idea and started writing this post. Just a note that I have mentioned only the ones that I have used in my kitchen. There are plenty of leafy greens out there to try! In marathi we call all leafy greens as पालेभाज्या. My mom makes variety of greens but living in US we might not get all of them as in India. I shop for groceries in a Korean store but they carry all Indian vegetable variety plus all other Indian groceries.  I tried some new leafy greens and tried to make Indian/Marathi style recipes. I have listed names of few greens that I normally cook with. Swiss Chard Young Radish Mustard Greens or Sarson/सरसों का साग  Red Shen Choy/लाल माठ  Gongura/Sour Leaf/आंबाडी Spinach/Palak Methi/Fenugreek Leaves Swiss Char