Rasam or Saaru is a traditional South Indian soup prepared mainly using tamarind juice as base with addition to tomato, chili pepper, pepper and cumin and othe spices as seasonings. But the interesting fact that I came to know is that Rasam is the basis of the Anglo Indian Mulligatawny soup. This is the corrupted version of the Tamil word ‘Milagu-t- tannir ‘meaning pepper water. It is said that Netaji Subhas Chandra Bose once commented that if he had command over the country, he would have declared Rasam a national drink. I can easily understand why He told this it is absolutely delicious spicy flavorful and tangy. I tried my hand on Rasam a year back and it turned out fabulous but till then didn’t get the chance to revisit the dish. This time my friend Anjana brings Mysore rasam for potluck and I get the opportunity to visit her kitchen and bring the taste to my home. I must say Mysore rasam the way she cooked is absolutely excellent. I don’t make any change but this time I use store brought rasam powder and it turned out fabulous. I hope you too will like it also. Without changing a bit of the recipe I am giving you as it on her blog Maayeka. Today I am taking Mysore Rasam that I make in my kitchen to Jagruti’s Potluck Party Cyber Style.
Preparation time-15 min Cooking time -10 min Serve-4 INGREDIENTS- 4 to 5 tbsp Tuvar dal 2 Tomato 1 Green chili 1/2 tsp Turmeric 1 1/2 tsp Rasam powder 1 1/2 tsp Jaggary 2 1/2 tsp Thick tamarind pulp 2 tbsp Fresh coriander to taste Salt Tempering 1 tsp Cooking oil 1/2 tsp Mustard seeds 1/2 tsp Cumin seeds 1/2 tsp Asafoetida 2 Whole red chilies- 2 8 Curry leaves- 8 1 tsp Ghee For Rasam powder 1 1/2 tsp Whole Coriander seeds 1 tsp Cumin seeds 1 1/2 tsp Peppercorn a pinch Fenugreek seeds a pinch Mustard seeds a pinch Asafoetida 2 Whole red chilies 1/2 tsp Cooking oil
Methods Of Cooking Rasam powder-Heat 3/4 tsp oil in a pan and add all the ingredient listed in rasam powder ,Roast on low heat till it start giving a nice aroma,then grind to make a fine powder or use ready made rasam powder. Wash and soak tuver daal for 15 minutes Add Roughly chopped tomato and 1/2 cup of water in the cooker and pressure cook for a whistle. Take out the boiled tomatoes and gently mash them with a laddle or whisk. Now add tuvar daal,chopped green chili,I tsp oil and approx 1.5 cups of water in the cooker. Pressure cook for 3-4 whistles or till daal become soft and mushy. Open the cooker and mash the boiled daal. In a pan add mashed tuvar daal,mashed tomato, salt,turmeric,tamarind extract,1/4 tsp asafoetida and approx 3 cups of water and cook on medium heat for 2 -3 minutes Now add 2 tsps of rasam powder,jaggary and few curry leaves and simmer for 2 minutes. Heat oil in a small pan and add mustard seeds and cumin seeds. When seeds start crackling add asafoetida ,curry leaves and whole red chilies. Add the tempering in the boiling rasam. Switch off the flame and add chopped fresh coriander . Serve hot with a spoon of ghee on top if you want. Serving hot with rice,vada or idlis.
Sending this to Jagruti's Potluck Party Cyber Style