Anyone learning South Indian cooking, Rasam would be among the first to be learnt. Not only so because of its simplicity but also versatality – it can be used as gravy with rice and side-dish with idlis and dosas. So I presume that many of my readers are familiar with the recipe – I will nevertheless put it just for the record and the benefit of those who are not familiar with South Indian cooking. I wrote more about Rasam when I put up the Rasam powder here.(the same powder I am using in this recipe)
Although its widespread in South Indian cooking, Rasam taste varies from place to place. This is more like the Konkani version (Daali Saru)
What you need to have:
Toor Dal 1/4 cup
Tomato (Big) 1
Green chilly 1
Tamarind pulp 1 Teaspoon
Rasam powder 2 Teaspoons
Sugar (optional) 1/2 Teaspoon
Salt To taste
Curry leaves 1 string
Mustard seeds 1 Teaspoon
Red chilly 1
Asafoetida powder 1/2 Teaspoon
Curry leaves 2 strings
Ingredients of Seasoning
What you do with what you have:
1. Wash and puree tomatoes in the mixer and pour it in a bowl. Slit green chilly lengthwise and add it to the purreed tomato. Also add tamarind to it.
2. Wash Toor dal and add 1/4 Teaspoon Turmmeric powder, a few drops of cooking oil, sufficient quantity of water to it. Put it into the cooker and place the tomato puree bowl in the cooker itself and cook it as usual for about 20 minutes till the dal is cooked.
3.Transfer cooked dal, pureed tomato to another bowl and mash it well.
4. Mix 2 Teaspoons of Rasam powder (see my earlier post for recipe) in a cup of water and add it to cooked Dal. Dilute it to the required consistency. Add sufficient quantity of salt, sugar a pinch, a tender string of curry leaf and bring it to boil.
5. Place a spatula on flame with 2 teaspoons of cooking oil in it. Add mustard seeds, on sputtering add red chilly pieces , asafoetida powder and lastly curry leaves to it. Add the seasoning to Rasam. Garnish it with chopped Corriander leaves.
Ready to serve Rasam is as shown in the image below. Serve hot with Rice.
Ready to serve Rasam
How long it takes: 45 minutes
Number of servings: 4
What to remember:
1. Tomatoes can even be cut fine if can’t be pureed.
2. The quantity of water depends upon the quality of dal used. If quality is not good then one can’t add much water, hence taste and then add accordingly.
3. Adding curry leaves while boiling gives enhances the flavour of the dish.