You are considered to be a good cook, if you can make a good rasam. Though it does not require great skills to make rasam, somehow some people make great rasam. One such person is my mom. Till now, I don’t think that I can make rasam like her:)
Actually this is not my mom’s recipe. This is Shri Arusuvai Natrajan’s recipe, about whom I have mentioned in my earlier posts.
When I was reading the recipe and found that he has not mentioned use of rasam powder, I found it very intriguing. Couldn’t wait to try out this recipe.
Needless to say that am very happy that I made this recipe. As usual, I made some small changes. It’s probably one of the best rasam recipes that I have tried. It actually tasted like the rasam that is served during weddings.
I really enjoyed making this and eating this with hot rice. Hope you all would like it too:)
Tamarind- plum sized soaked in 3/4th cup of water.
Red chillies- 4-5
Green chillies- 3-5
Hing- 1/4th tsp
Turmeric powder- 1/2 tsp
Tuvar dal ( tuvaram paruppu) – 1/2 cup
Pepper- 1 tsp
Jeera- 11/2 tsp
Jaggery- 1 tsp
Salt to taste
Curry leaves- few
Ghee- 1 tsp
Mustard- 1/2 tsp
Jeera- 1/2 tsp
Garlic- 4-5 cloves
Chopped coriander leaves
Wash and soak tuvar dal for 30 mins.
Pressure cook adding 1/2 tsp of turmeric powder for 3-4 whistles. It should be cooked very soft. Mash the dal well and keep it aside.
Meanwhile, squeeze the tamarind well to get the extract. Add 3/4th cup water again to the tamarind and take the extract again. Repast it one more time.
Wash and chop the tomatoes. Take off the stem and tear the red chillies. Wash and slit the green chillies.
Add these to the tamarind extract along with salt, Jaggery and curry leaves. Mix well and boil till its reduced to half.
Make a coarse powder of jeera and pepper.
Add the mashed dal, pepper jeera powder and 1 cup of water to the tamarind mixture.
Mix well and check for the seasonings.
Let it simmer till the rasam froths up well.
Heat ghee in a pan. Add mustard. When it starts spluttering, add jeera and crushed garlic. Sauté for few seconds and add it to the rasam. Garnish with chopped coriander leaves and serve hot with steamed rice drizzled with little melted ghee:)