Friday, May 24, 2013

Rasam - Tangy Peppery Indian Soup (home made rasam podi/powder)

Rasam. Indian Pepper Soup. Our, if you are asking me, our Indian healthy and akin magical soup. Rasam is definitely a popularity in our Indian household (Drumstick Sambar, Indian Mango ChutneyVegan Potato Curry) and of course, in any Indian restaurant (Navratan Korma) for the matter. I have already spoken about rasam before right? In fact, not once? And I have also shared a couple of rasam recipes before (Mor Rasam, Egg Rasam, Indian Crab Rasam, Indian Crab Soup & Instant Rasam)? Usually, me settling for ready made, store bought rasam powder, sometimes I won't mind pounding the spices and for this rasam, I actually made a different standard of rasm powder, aka, rasam podi. Recipe pinched from my mum and rasam powder can be prior made and store, and used as and when we need for a home style cooking rasam. The spicy, tangy (Pavakkai Puli Kulambu) and tadbit of heat from pepper Indian soup (Indian Spiced Salmon, Rice Pilaf & Cucumber Yogurt Salad).

Ingredients
For rasam powder/podi
1 tbsp kadalai paruppu/bengal gram
1 tbsp yellow dhal
1/2 tbsp black pepper
1/2 tbsp cumin seeds
3 sprigs curry leaves 
For the rasam (A)
1-2tbps of the rasam powder/podi (as you prefer and keep the balance for the next round by storing in an airtight bottle). 
1 tomato - sliced
5 garlic - crushed (with or without skin)
1 tsp turmeric powder
1 tbsp tamarind juice/lemon
Salt for taste

For tempering
2-3 dried red chilies - broken
1 tsp black mustard seeds
Coriander leaves - sliced (for garnishing. You can also fry together as well)
2 tbsp of oil

Method
For the rasam powder/podi
Dry fry the ingredients till light brown and to release the aroma (about 3-4 mins)
Remove and blend/process to a smooth powder. 

For the rasam
Add 1-2 tbsp rasam powder and all ingredients listed in A with 1/2 liter of water.
Simmer (do not boil) until heated through.
In another pan, fry the tempering ingredients. 
Tip into rasam, stir and remove from heat. 
Optional - garnish with coriander leaves before serving. 


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