Rasam reminds me of just one person in my life, its my pati. I grew up with her rasam for almost 360 days in a year! I still have the same liking to the rasam. And everytime I prepare, I try to prepare like my pati(grandma).
'Rasa' means Juice. It can refer to any juice but in Tamil simply rasam commonly referred to the one prepared with Tamarind/Tomato juice with added spices. Historically, it was prepared mainly with black pepper and tamarind, both ingredients native to and abundant in South India in general. It is also referred to as SatruAmudhu (Tamil: சாற்றமுது) by Iyengars.
Rasam is nothing but a tomato soup with south Indian spices in it. It is like must in every south Indian house. I can say I grew up by eating rasam and rice or by one and only rasam and rice. There are so many varieties of rasam and they all taste so excellent and you can certainly find the difference! Jeeraga Rasam, Lemon Rasam, Milagu Rasam, Garlic Rasam, Mysore Rasam, Tomato Rasam, Ginger rasam, Pineapple Rasam, Parupu (Dal) rasam, & Tomato Rasam (recipe to follow).
You need:
Tomatoes - 2 ripened chopped into cubes
Tamarind water - 1 cup (half lemon size tamarind soaked in 1 cup water)
Green chillies - 2 to 5
Sambar (or Rasam) powder - 1 tsp
Turmeric - 1/2 tsp
Black pepper powder - 1/2 tsp
Cumin powder - 1 tsp
Hing - 1/4 tsp
Coriander leaves - a handfull
Water from cooked toor dhal (optional)
To Tamper
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Curry leaves - a bunch
Ghee to tamper
Heat a tsp of ghee. Add the chopped tomatoes and saute till tomatoes are nicely mashed. Add the cumin powder, turmeric, pepper powder, hing, sambar powder and
green chillies and saute well. Then add the tamarind water. Add more water if required. Cook this until the raw sambar powder taste goes off! This will leave a speacial rasam aroma.
Add the water from cooked toor dhal. I usually keep toor dhal for my daugther to have along with rice. So I take the excess water from it for the rasam.
Tamper with the spices and add to the rasam. Finally, garnish with chopped coriander leaves.
Serve hot with cooked white rice.
'Rasa' means Juice. It can refer to any juice but in Tamil simply rasam commonly referred to the one prepared with Tamarind/Tomato juice with added spices. Historically, it was prepared mainly with black pepper and tamarind, both ingredients native to and abundant in South India in general. It is also referred to as SatruAmudhu (Tamil: சாற்றமுது) by Iyengars.
Rasam is nothing but a tomato soup with south Indian spices in it. It is like must in every south Indian house. I can say I grew up by eating rasam and rice or by one and only rasam and rice. There are so many varieties of rasam and they all taste so excellent and you can certainly find the difference! Jeeraga Rasam, Lemon Rasam, Milagu Rasam, Garlic Rasam, Mysore Rasam, Tomato Rasam, Ginger rasam, Pineapple Rasam, Parupu (Dal) rasam, & Tomato Rasam (recipe to follow).
You need:
Tomatoes - 2 ripened chopped into cubes
Tamarind water - 1 cup (half lemon size tamarind soaked in 1 cup water)
Green chillies - 2 to 5
Sambar (or Rasam) powder - 1 tsp
Turmeric - 1/2 tsp
Black pepper powder - 1/2 tsp
Cumin powder - 1 tsp
Hing - 1/4 tsp
Coriander leaves - a handfull
Water from cooked toor dhal (optional)
To Tamper
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Curry leaves - a bunch
Ghee to tamper
Heat a tsp of ghee. Add the chopped tomatoes and saute till tomatoes are nicely mashed. Add the cumin powder, turmeric, pepper powder, hing, sambar powder and
green chillies and saute well. Then add the tamarind water. Add more water if required. Cook this until the raw sambar powder taste goes off! This will leave a speacial rasam aroma.
Add the water from cooked toor dhal. I usually keep toor dhal for my daugther to have along with rice. So I take the excess water from it for the rasam.
Tamper with the spices and add to the rasam. Finally, garnish with chopped coriander leaves.
Ahaa, Universial favorite, Thakali rasam :) Looks deliciously yum!'' Following you for quite a while :)
ReplyDeleteLove the name of your blog! cheers, priya