If there is only one food that I can have for the rest of my life I would perhaps choose ‘Rasam’! Though there are numerous variants of rasam, they are the same in the base usually and almost taste similar. Lemon rasam is what I frequently make as it requires no tamarind but others are all equally appetizing. I had few Indian plums left which were pretty sour in taste and I used them in my rasam today.
- 1. Indian Plum - 2
- 2. Tamarind - 2" strip
- 3. Tur dal water - 1 cup (Pigeon peas stock)
- 4. Salt as per taste
- 5. Rasam powder - 3/4 tbsp (adjust depending on the spiciness)
- 6. Coriander for garnish
- 1. Ghee - 1 tsp
- 2. Mustard seeds - 1/4 tsp
- 3. Curry leaves - 1 spring
- 4. Dried red chilies - 1 or 2
- 5. Asafoetida - 1 pinch
- 6. Cumin seeds - 1/4 tsp
- Soak tamarind in water for 5 minutes and extract the juice out of it.
- Mix dal water, salt and crushed plums to the tamarind extract.
- Bring it to a boil and add rasam powder to it, turn off heat in a minute.
- Prepare tempering by heating ghee in a tadka pan: splutter mustard seeds, cumin seeds, add curry leaves, dried chilies, and sprinkle asafoetida.
- Pour the tempering over the rasam and garnish with coriander leaves.
- Serve hot with steamed rice and papads.
- * Do not boil rasam for longer, it will change the taste and flavor.
- * Adjust tamarind as per the sourness of plums.
- * Making rasam in lead vessel makes it tastier.
- * Add crushed garlic with peel to rasam before boiling it for added flavor.
பெறுமவற்றுள் யாமறிவது இல்லை அறிவறிந்த
மக்கட்பேறு அல்ல பிற.
Whatsoever one gets is not greater than the wise children.