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 Chutney & Vegan 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
1 tomato - sliced
5 garlic - crushed (with or without skin)
1 tsp turmeric
powder
1 tbsp tamarind juice/lemon
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.
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.
Optional - garnish with coriander leaves before serving.
No comments:
Post a Comment