This is very special and delicious rasam which I learnt from my loveable Sister in Law Viji. I got a chance to have this rasam during our last trip to India. We stayed with here for two days and we throughly enjoyed her cooking. What an amazing cook she is?! I was standing and watching her when she was making this rasam. I was surprised about the ingredients that she added. Adding coriander and toor dhal raw, I never came across. After we came back from our trip I immediately made this rasam but I could not get a chance to post it. Yesterday I made this rasam and main part is I did not know the name of this rasam :-( When I asked my sister in law she told it is poondu rasam. But I was not convinced and was breaking my head to find the name of it. I started texting all of my friends and my mom. My mother in law follow the same method to make rasam and since she is here with us we just discussed a lot :-) My father in law said that in Tirunelveli there are many people who prepare this type of rasam only. Whole day there was a comedy track going on and finally we decided and baptized it as "Malli Rasam" :-)
INGREDIENTS:
Cooked toor dhal - 1/4 cup
Tamarind - lemon sized ball
Tomato - 2 chopped finely
Turmeric powder - 1/4 tsp
Garlic - 4 to 5 cloves Crush it or give a gentle stroke in blender
Curry leaves - 1 string
Coriander leaves - 4 tsp chopped finely
Green chilli - 1 slit in the middle
Salt - as needed
To powder:
Coriander seeds - 2 tsp
Pepper - 1 tsp
Cumin seeds - 2 tsp
Toor dhal - 1 1/2 tsp
Red chillies - 2 or 3
Cooked toor dhal - 1/4 cup
To temper:
Ghee / oil - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1 tsp
HOW TO MAKE:
Take the ingredients which are under "to powder" column and make a coarse powder of it by using blender / mixie. Soak tamarind in a cup of water for 20 mins. For cooked toor dhal, take 1/4 cup of it when you make it for sambar. If not pressure cook it with a cup of water and allow three to four whistles. Mash well and Keep aside.
Extract tamarind juice and add one more cup of water. Make 2 cups of tamarind juice. Take a juice in a bowl and add grounded powder, chopped tomatoes,turmeric powder, curry leaves, coriander leaves and crushed garlic and slitted green chilli. Add needed salt. Mix well. Heat oil / ghee in a kadai / pan splutter mustard seeds and add cumin seeds. Add asafoetida. Add the rasam mixture.
When it starts forming a foam texture add mashed toor dhal. Cook for 5 more mins and when it starts forming a foam again turn off the stove. Do not allow to boil.
Adding green chilli is an optional. I added coz of to get a flavour of it.
Boiling rasam will lose it flavour. For any rasam, do not boil. Turn off the stove once it forms a foam texture.
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