August 20, 2011

Paruppu Rasam

I dont think I can have a south indian lunch without rasam. There are different varieties of rasam thats we can prepare. Here's the simplest of all.
Toor Dal - 1/2 cup
Tomato - 1
Tamarind Extract - 2 cups
Rasam Powder - 2 tsp
Turmeric Powder - 1 tsp
Green Chili - 1
Asafoetida - 1/2 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Coriander leaves - a little
Salt to taste
Ghee for garnishing

Pressure cook toor dal with turmeric powder, a tsp of oil and lots of water till mushy.
In a pan, add tamarind extract, rasam powder, salt, asafoetida, green chili, cut tomato and allow to boil.
Once the raw smell is gone transfer to a smaller vessel; we use a tin vessel that's been in the family for long (eya sombu). Donot use the tin vessel to boil rasam; becase it will melt.
Add 3 cups of water from the dal to the rasam. If the water is less, take a spoon of dal and dissolve it well in water and add that to the rasam.
Keep this on low heat, and when you see froth fully covering the top, your rasam is ready. Donot boil the rasam after the dal water is added. Add a tsp of black pepper and cumin powder if you like a spicy rasam.
For garnishing, heat ghee in a small pan, add mustard seeds and once they splutter add cumin seeds and add it to the rasam. Top it with finely chopped coriander leaves.

Bon Appetit!!