After very long time am logging in to blogger. Thank you Dhanu thaayi for pushing me back here. This recipe dedicated to pappa. I know how much he loves 'Rasam' . Make and serve him behalf of me :)
Authentic south Indian meal must complete with 'Rasam'. My mom everyday makes it, if she misses one day, dad goes like 'oru rasam vakkalaya??? ( why don't you make rasam today? ) Western culture also adopted this recipe along with its tamil name milagu thanni soup - 'mulligatawny soup'.
Rasam helps to complete the meal by facilitating digestion. Pepper, the main ingredient of rasam has been used since antiquity for its flavour and as a traditional medicine. Indians used pepper prior to the arrival of chilli from South America. That's why we named it Milagai (milagu + aai) literally means one that takes place of pepper
Ingredients :
Tamarind - Small lemon size
Tomato - one medium size
Rasam powder - 1 tbsp
Coriander leaves - Handful
Salt - As required
Oil - 2 tbsp
For Tempering :
Asafoetida powder - 1/4 tsp
Mustard seeds - 1tsp
Cumin seeds - 1tbsp
Black peppers - 1tbsp
Red chillies - 6 to 7 numbers
Garlic - 4 to 5 pods
Curry leaves - Handful
Preparation :
1. Soak tamarind in warm water for 10 minutes and extract the juice with 1 cup water , add salt & tuemeric.
2. Crush the garlic pods , chop tomato and split the red chillies
3. Coarsely grind half of the pepper, cumin, red chillies and garlic in mixi.
Method :
1. Heat oil in a panadd mustered seeds when it splits add pepper,cumin, asafoedita, red chillies, garlic pods, coarse ground paste ,curry leaves and chopped tomato one by one.
2. Add tamarind water to the pan. You can add boiled, mashed door dhal with needed water to turn it ad 'paruppu rasam'
3. When it starts to boil add 1tsp of rasam powder and coriander leaves. Turn of the stove as soon as you see the foam.
Enjoy with hot rice !
Rasam Powder
