Nov 16, 2010

RASAM






























When we were in school i think in gadag we used to frequent a restaurant. It was not a fancy one but a basic restaurant, which was quite famous in the locality.

If i remember one dish from that place it is Rasam. It would be very spicy but very tasty. We just used to enjoy it in spite of it being quite spicy and we only kids.

My parents somehow developed friendship with the restauret people enough to ask them for the recipe. But trust them for never sharing!! Finally we managed to sneak out some Rasam powder from the place everytime we visited. :)

I still feel i have never had that kind of rasam again in my life. The opinion may be biased, but i am still looking out for the perfect recipe.



In the mean time What i do is either buy MTR rasam powder or make my own with it's imperfections and use it.


Tomato -- 3-4
Split pigeon pea(toor dal) -- 1/2 cup

Tamarind paste -- 2 tablespoons
Rasam powder -- 2- 2 1/2 teaspoons
Salt -- to taste
Jaggery -- 2 teaspoons (less if you like it hot)

Coriander leaves -- few

Oil -- 1 teaspoon
Afafoetida -- a pinch
Red chili -- 1
Mustard seeds -- 1/2 teaspoon




Cook tomato and dal until soft. I usually pressure cook both of them.

Add tamarind paste, rasam powder, salt and jaggery to the cooked tomato and dal. Add 2-3 cups of water and bring to boil over medium flame.

Once the rasam boils, lower the heat and simmer it for 5 minutes.

In the mean time heat oil in a small pan. add red chillies, asafoetida and mustard seeds. When the mustard starts spluttering pour it into the rasam.

Add chopped coriander leaves and turn off the heat.

Serve hot. This rasam can be served to drink as soup as well as to accompanied with rice.


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