Categories: saaru/Rasam

Ingredients

• Serves: 4-6
• Preparation time: 10 mins
• Cooking time: 45 mins (including the time to pressure cook)
• Recipe source: mom-in-law and sis-in-law.
• Ingredients:
• 1. Tomatoes: 2 nos
• 2. Green chillies: 2 nos
• 3. Curry leaves: 4-5
• 4. Coriander leaves: 1 tbsp (finely chopped)
• 5. Pigeon peas/toor dal/togari bele: a fistful
• 6. Thick tamarind extract: 1.5 tsp
• or
• Tamarind: medium lemon sized ball (soak it in water & extract the juice)
• 7. Rasam powder: 1 tbsp
• 8. Thick coconut milk: 1.5 tbsp
• or
• Thin coconut milk: 1/2 cup
• or
• Milk: 3 tbsp (low fat or full cream milk)
• 9. Jaggery: 1 tsp (powdered)
• 10. Salt: According to taste
• 11. Coriander leaves: 1 tbsp (for garnishing)
• 12. Water: 3 cups
• Ingredients for tempering:
• Coconut oil: 1 tsp (Other cooking oils could be used too)
• Mustard seeds: 1/2 tsp
• Curry leaves: a string (6-8 nos)
• Asafoetida: a big pinch

Directions

1. Wash the tomatoes, green chillies, curry leaves & chop them into finely.

2. Wash the pigeon peas/toor dal.
3. Add the tomatoes, green chillies, curry leaves, coriander leaves to the pigeon peas. Add a cup of water & pressure cook for 3 whistles. Allow the pressure cooker to cool a bit.
4. Meantime, in a broad vessel add a cup of water. To that add tamarind extract, salt, jaggery & heat it on a medium flame. When the mixture starts boiling, add the cooked pigeon peas mixture & boil it again.
5. When the mixture just starts to boil again, add the rasam powder, coconut milk or normal milk & boil it on a medium-high heat (Turn off the heat when the rasam reaches the rolling boil state).
6. Prepare the tempering. Heat oil in a small pan. When oil is hot, add mustard seeds. When mustard seeds splutter add curry leaves & asafoetida. Turn off the heat & pour the tempering over the rasam prepared.
7. Garnish it with coriander leaves & serve it hot with steaming hot rice, palya, pickle or papad/fritters.

8. Notes:

9. Addition of jaggery makes this dish very unique. For authentic taste, do not skip the jaggery.
10. I have made this rasam with coconut milk & with normal milk (full cream or low fat milk). Both taste equally good. However, the actual recipe calls for the freshly extracted thin coconut milk.
11. In case you do not have home made rasam powder, use MTR rasam powder. I have tried with MTR rasam powder too. Tastes good too…

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