This is an authentic preparation of the North Malabar region of Kerala. Usually we find different varieties of Rasam in South India , like simple thakkali rasam (Tomato) , or with dal preparation using the Rasam powder, or the pepper flavored rasam which we normaly prepare to heal the sore throat. All varieties are tasty . For me this preparation my mom makes is the all time favorite. Even of there are no other gravies also I can eat my whole lunch for any number of days if I get this Rasam. After marriage too , when I feel like getting sore throat I prepare this in large quantity and drink whenever I feel like, I simply love it. I am happy that my mom in law also prepares this in the same way my mom does , so now I can have it in both houses. When I came here after marriage, we had a family friend,Anoop who is also from our same native. He used to call this rasam "the one with whole live coriander seeds" and though that sounded funny I started loving it and remember it every time I make it.
Serves 4
INGREDIENTS:
- Coriander seeds- 1/2 cup
- Garlic pods- 5 chopped
- Mustard seeds- 1/4 tablespoon
- Coriander leaves- 2 tablespoons
- Tomato- 1 chopped to big pieces
- Tamarind extract - of two lemon sized balls
- Pepper powder- 1 tablespoon
- Turmeric powder- 1/4 tablespoon
- Red chilly powder- 1 tablespoon
- Asafoetida- a pinch
How to Prepare:
Step 1: Prepare the tamarind water from the tamarind
Step 2: Coarse grind coriander seeds and garlic together , do not add any water.
Step 3: Boil the tamarind water adding salt, turmeric powder and red chilly powder. When it starts boiling add the coarse ground coriander-garlic and boil it. A nice aroma comes. Now add the chopped tomato pieces. When the taste is all optimised switch off flame and add the pepper powder and coriander leaves.
Step 4: In a small pan add oil, splutter mustard seeds and add a pinch of asafoetida. Add it to the cooked rasam.
Step 5: Serve hot with boiled rice.
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