Monday, April 13, 2015

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. 


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