Rani's Rasam Recipe
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Category
Rasam
Cuisine
South Indian Meals
A delicious Rasam that I learnt from my cook, Rani. I love this when I need a peppy rasam, on one of those cloudy, dull days. Or when you have a cold or throat iriitation.
Ingredients
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Tamarind pulp from a small gooseberry sized tamarind
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Salt to taste
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Pure red chilli powder
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Chopped tomato
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A bit of jaggery
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Coriander seeds
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Black pepper corns
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Jeera
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Red chillies
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Toor dal -cooked - 1 ladle
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Chopped coriander to garnish
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Ghee or coconut oil (for a vegan version) for tempering
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Mustard seeds
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Curry leaves
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Asafoetida
Directions
Add tamarind extract to a pot. Add salt. Add jaggery. Add 1 tsp red chilli powder. Add chopped tomato, asafoetida and a few torn curry leaves. Let it boil gently for 10 minutes.
While that’s boiling, Roast with some oil - 1 tsp of coriander seeds, 1/2 tsp each of black pepper and jeera, a few curry leaves, and 4 red chillies. Grind to a coarse powder. Keep aside.
Add diluted dal water to the boiled rasam. Adjust quantity and consistency as needed.
Add the powder and boil gently until it froths.
Temper with oil / ghee, mustard seeds, a pinch of jeera, 2 red chillies, a few curry leaves. Switch off and garnish with chopped coriander leaves.
Recipe Note
Now, I am not claiming that is some thing unique or new. Just sharing her method as opposed to using rasam powder. For one of those cold, wintery days, when you want that extra heat of black pepper corns to burn your throat!
!
Rani's Rasam recipe
The best recipe for a cold, wintery day!