Saturday, January 2, 2010

Instant Rasam


When you are at an infant stage of cooking, cooking must be infant too. In other words, what I am trying to say is that, let's not get ambitious if we really don't know the meaning of cooking. Henceforth, if you are a first timer to rasam, I like to suggest you make do with instant rasam powder first and even if you have along the way obtained your Masters in Cooking, no harm done if you keep instant rasam powder close to your heart? Why? The uncomplicated cooking matter to a pot of rasam. Of course, I know many of you must treasure your mum's rasam recipe, go ahead and please be faithful now and forever to your mum by making her version to rasam. Otherwise, Nava K is here to help you out. Instant Rasam. Like I have already told you, instant rasam powder and the rest of the ingredients listed below. Tadaa! Sour burst and tadbit of heat of rasam is ready. 

Ingredients
2 tbsp rasam powder    
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) 
Some spring onion onion (or curry leaves)
1 1/2 liters of water
1 tbsp oil
Salt to taste 
Method
Heat oil and add onion, garlic and tomato.
Fry over low heat till mushy.
Add mustard seeds, dried chillies and rasam powder.
Stir. Pour water, stir and simmer. Just simmer. Do not boil.    
Pour tamarind juice.
Season with salt.
Once heated through,  off the heat and combine in spring onion.  



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