Saturday, January 2, 2010

Instant Rasam

Our, yes our grandmothers and mothers must be respected. They must receive our highest regards because of their style to cooking. Of course. No one can possibly replace or take their place when cooking is a concern. Regardless, we must realise something. We the career women don't have that much of time for cooking compared to them. As it it, working and managing our home affairs can be a killer, what about squeezing time for cooking? Not easy right? I know. Given all the high respect for our grandmothers and mothers recipes, I think we must learn to let go and move on. Move on where, are you asking me? Move to keeping it simple in our kitchen. Entering now is this kinda instant rasam? What is instant rasam? Rasam made from store bought rasam powder or instant rasam powder. I definitely am dependent on it whenever I feel I need to make rasam. Rather a simple thing actually, the customary ingredients and tipping in the instant powder and here you have it already. Our beloved peppery, garlicky and tangy rasam goodness!! 

2 tbsp rasam powder (or as needed)   
I medium size onion (slice thinly)
5 garlic (pound roughly)
I medium size tomato (slice thinly)
1 tsp mustard seeds
3 to 4 dried red chillies
1/2 tbsp assam/tamarind juice (or as needed) 
Sprigs of spring onion (can also use curry leaves)
1 tbsp oil
Salt to taste 
Heat oil and add in onion, garlic and tomato.
Fry over low heat till mushy.
Add mustard seeds, dried chillies and rasam powder.
Stir, pour 1.5 litre water (or as needed) and simmer.   
Pour tamarind juice.
Season with salt.
Heat through but do not boil.
Off the heat and combine in spring onion.  

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