Down in the dumps and not in the mood to cook but definitely in the mood to eat? Rasam is the food to yank you out of the blues! Just a few crushed pepper corns are enough! I come from a family of rasam lovers and remember my mom making quite a lot of variations! The most loved one was this ... archavitta rasam... that translates into freshly ground rasam. The ingredients are fresh and the flavour is both tangy and spicy...
Archuvitta Rasam
Ingredients
Tuvar dal (bengal gram dal): 1tbsp
Pepper corns: 2tsp
Cumin (whole) 2tsp
Coriander seeds: 2tsp
Red chillies: 4
(Soak above ingredients in a little water for 1 hour and then grind into smooth paste, adding a little water)
Tamarind - ½ the size of a marble
Asofoetida: ¼ tsp
Turmeric powder: ½ tsp
Tomatoes: chopped into fine pieces: 2
Jaggery: One small lump
Salt to taste
For tempering
1tsp mustard seeds
1tsp whole cumin seeds
For garnishing
Chopped coriander leaves
Method
Soak tamarind in water. Squeeze pulp into watery consistency. Place on stove. Add turmeric powder and jaggery. Bring to boil. Add chopped tomatoes. Add the ground paste. Add asofoetida and salt. Keep on low flame till the rasam boils and a lather like foam appears on top. This will take around 8 minutes.
Remove from stove. In a small pan, add 1tsp of ghee. Add mustard seeds and whole cumin. Let them splutter. Pour over rasam. Garnish with coriander leaves and serve hot with rice.
No comments:
Post a Comment