My children are not fussy eaters at all. They are generally game for trying different types of food. But when it comes to fruits, their choice is very very limited. I always have to think of different ways to include fruits in their meals. This has been the main reason for creating this recipe. The flavour, aroma and colour of strawberry is very much suitable to make tangy and spicy rasam 🙂
Chopped strawberries- 1and 1/4th cup
Water- 4 1/2 cups
Turmeric powder- 1/2 tsp
Grated jaggery- 2 tsps
Tuvar dal- 2 tbsps
Red chilies- 4-5
Pepper- 1 tsp
Jeera- 1 tsp
Coriander seeds- 2 tsps
Curry leaves- few
Chopped dhania- 1 tbsp
Green chilli- 1
Ghee( melted)- 1 tsp
Mustard- 1 tsp
Jeera- 1/2 tsp
Hing- 1/4 th tsp
To the chopped strawberries, add 2 cups of water and blend to a purée. Let there be some chunks.
Transfer it to a heavy bottom pan. Add 1/2 tsp of turmeric powder,jaggery and salt to taste and mix well. Let it boil on a medium flame.
In another small pan, add very little oil. To the hot oil, add tuvar dal, coriander seeds, pepper, jeera and red chillies. Roast till you get a nice aroma and dal becomes golden brown. Cool and grind to a powder.
Let the strawberry purée boil for few mins. The raw smell should go and it has to reduce a little.
Now to the ground powder add 2and 1/2 cups of water, mix well and add it to the strawberry purée. Reduce the flame( keep in low flame) and let it simmer for few mins.
Heat a tsp of ghee. Add mustard and jeera. When the mustard starts spluttering, add curry leaves, green chillies and hing. Stir for few seconds and add it to the rasam.
When the rasam starts frothing, switch off the flame.
Garnish with chopped coriander and serve hot with rice or it can even be served as a soup:)