Rasam – a childhood favorite and ubiquitous in every South Indian household. The blend of simple spices, especially black pepper in a tomato and tamarind broth will wake you up to sigh in pleasure. It is comfort food.
I like drinking Rasam. Normally you would grind spices and store it away for future use. The Kalyana Rasam or rasam made at weddings is different. It is made with freshly ground spices and takes 15 minutes to make and is so good for a cough and cold. I add ginger to my version. And very little cooked Toovar dal.
It’s raining in California. A much awaited and wanted rain. I love everything about rain. The way it looks as if the city is getting washed, clearing out all the dirt, smelling clean! Rain also makes me cold, yearn for that warm comfort of holding something hot in a cup. Wanting simple, uncomplicated broth that is both flavorful and yes, hot! I love this Rasam!
A delicious Rasam with freshly ground spices, in a tomato and tamarind broth.
Roast and grind
2 teaspoon Coriander Seeds
2 teaspoon Toovar Dal
1 teaspoon Black Pepper
2 Red Chilli
1 teaspoon Cumin seeds
1/4 inch Ginger
1 teaspoon Ghee (Clarified Butter)
1 teaspoon Tamarind paste
2 big Tomatoes, pureed
1/2 Tomato, chopped
1/4 teaspoon Turmeric powder
1/4 Cup cooked, thickly mashed, Toovar Dal
1 teaspoon Salt
A handful of Cilantro (Coriander leaves) for Garnish
1 teaspoon Mustard Seeds
2 pinches of Asafoetida
1 teaspoon Ghee
For Roast and Grind
Heat 1 teaspoon of ghee and roast all the ingredients under “Roast and Grind” to a golden brown and you can smell the lovely aroma of roasted spices. Cool and grind with 1 Tablespoon of water into a smooth paste.
For the Rasam
Dissolve Tamarind paste in 1Cup of water and add the Tomato puree, Turmeric powder and Salt
Bring to a boil over medium heat, simmer for 5 minutes till the tamarind is cooked and the raw flavor goes away.
Add the ground spice paste and cooked Toorvar Dal and chopped tomatoes. Bring to a boil. The Rasam is done when it starts to froth on top. Taste and check seasoning (Salt). Take it off heat.
In a small saucepan (I use a small one egg non-stick pan), heat ghee. Add mustard seed. Once the mustard sputter and crackle, turn off the heat and add Asafoetida. Add the tempering on top of the Rasam. It will sizzle and snap.
Hi, I am a classically trained Chef, a Mom of two incredible kids and a travel enthusiast, discovering my ever changing roots (which started in South India and ended up in California, so far...) through food, mine and yours.
This blog is about my often mad experiments in my kitchen, my favorite places and the lovely people I meet along the way. Let me take you on my rambles to find my roots!"