🌿🌼RASAM🌼🌿

Rasam is a tangy, spiced, herby and soupy preparation from South Indian cuisine. This is a staple in many South Indian households. This spiced, tangy, and sour rasam is sure to warm your palate especially during these monsoons☔🌧️.

This is a preparation from Karnataka, now there are many variations in cooking this Rasam, I myself follow so many other ways when it comes to Rasam. In this recipe the main flavour of toor dal comes from frying the toor dal and adding it as Masala. The other thing is we cook tomatoes as whole and mash them.

At times I make it with cooked dal and use ready made rasam powder. Or else if I have left out dal I use that too to make it, or else just boil the tomatoes and use the readymade rasam powder and add tamarind for extra tanginess.

Have served this with my favorite Raw banana tawa fry, papad and pickle. A simple and hearty soulful meal, do you agree??

Ingredients:

· Coconut oil – 1.5 tbsp

· Toor dal – 2 tbsp

· Cumin seeds – ½ tsp

· Pepper - ¾ tsp

· Methi seeds – ¼ tsp

· Coriander seeds – 1 tbsp

· Hing

· Turmeric powder – ½ tsp

· Curry leaves – 1 sprig

· Tomato – 3-4

· Green chilli - 1

· Salt to taste

· Jaggery – small lemon size

· Ginger – 1 inch

· Coriander leaves for garnish

For tempering:

· Oil/ Coconut oil - 1 tbsp

· Mustard seeds – ¼ tsp

· Dry red chillies - 2 nos.

· Curry leaves – 1 sprig

· Hing – ¼ tsp

Method:

· Take a cooking pot add water, tomatoes and green chilli.

· Cover and cook. Once cooked mash it with the cooking spoon, add salt and jaggery.

· While the tomatoes are getting cooked, take a pan with oil in it, keep it on medium flame, add coriander seeds, cumin seeds, methi seeds, pepper and toor dal. Fry till it slightly turns brown, now add hing, curry leaves and bedgi mirchi. Fry for 1-2 minutes.

· Turn off the flame, add turmeric powder

· Take a mixer add the above roasted ingredients and grind to make a fine powder.

· Add this grounded masala in the pot, add water to adjust the consistency of the rasam.

· Let it boil for 8-10 mins.

· Now add in the crushed ginger, let it boil for 1-2 mins.

· Turn off the flame.

· Now take a small tempering kadai with oil in it, add mustard seeds, broken dried red chillies, curry leaves and hing. Once done pour this tempering on the Rasam.

· Add the freshly chopped coriander leaves. Immediately cover with a lid.

· After 5 mins, give it a good mix and serve it hot with Rice.