Slurpy !!! Hot !!! Tasty !!! Juicy !!! If there is one food that fits into all this criteria it is South Indian Rasam. Who wouldnt love to have rasam with hot rice and cripy appalaams/papads. And add to it any coconut poriyal as side dish, it makes a perfect lunch for a hungry stomach. I am here by posting a recipe where one can make rasam without rasampodi. This is again something I learnt by exploring many blogs and websites. I dont like bookmarking blog links as many a times I dont stick to a single blogger or website for all my recipes. I just randomly search through, and if I like the recipe I add it my own twist and make it. It is for this reason I blog my own recipe so I manage to save my own version of the recipe. Fine then, lets get onto the topic of the day, "Rasam with no podi and no imli"
Ingredients:
Serving: Enough to serve a family of four and preserve few for dinner.
Three to four medium sized tomatoes sliced into small cubes
An inch long ginger peeled of skin and crushed or grated
One or two ladle full Toor dhal
1 spoon of black pepper seeds finely powdered
Tadka: 1 spoon of cumin seeds , 2 long green chillies vertically slit, few curry leaves
Ghee
Finely chopped corriander leaves for garnishing
Salt to taste.
Flavor adder: (pick the flavor of your choice)
Lemon juice from One ( or two if you like it) big lemon ball if making lemon rasam (OR)
Boiled pineapple pieces which are grinded to thick paste in case - For pineapple rasam (OR)
Half a cup of Orange Juice - For Orange Rasam (OR)
Half a cup of Mosambi Juice - For Mosambi Rasam (OR)
Do not add any of the above flavors, and this recipe would make it a plain Ginger Rasam
Way to go:
Tip: When using Ghee for tadka, be cautious of the brand you are using. Some brands give out a nasty taste when added to rasam. When I dont have ghee I go with refined sunflower oil for tadka.
Ingredients:
Serving: Enough to serve a family of four and preserve few for dinner.
Three to four medium sized tomatoes sliced into small cubes
An inch long ginger peeled of skin and crushed or grated
One or two ladle full Toor dhal
1 spoon of black pepper seeds finely powdered
Tadka: 1 spoon of cumin seeds , 2 long green chillies vertically slit, few curry leaves
Ghee
Finely chopped corriander leaves for garnishing
Salt to taste.
Flavor adder: (pick the flavor of your choice)
Lemon juice from One ( or two if you like it) big lemon ball if making lemon rasam (OR)
Boiled pineapple pieces which are grinded to thick paste in case - For pineapple rasam (OR)
Half a cup of Orange Juice - For Orange Rasam (OR)
Half a cup of Mosambi Juice - For Mosambi Rasam (OR)
Do not add any of the above flavors, and this recipe would make it a plain Ginger Rasam
Way to go:
Tip: When using Ghee for tadka, be cautious of the brand you are using. Some brands give out a nasty taste when added to rasam. When I dont have ghee I go with refined sunflower oil for tadka.
- Take a pressure cooker and add enough water to cook the Toor dhal. Depending on the quality of the toor dhal it might take two to five whistles to cook it to softness. I use a 2 litre cooker to cook the dhal and for three whistles. Sometimes five whistles depending on the brand of toor dhal. Once the pressure cooker pressure seizes, open it after some 10 to 15 mts and make sure dhal is cooked soft. Smash them well and extract about a cup of the dilute watery toor dhal juice and keep aside.
- Taka a wide mouthed kadai. Make tadka in Ghee, my crackling cumin seeds, curry leaves, and the green chillies, and saute in medium low flame.
- Now as the chillies are roasted enough, add the crushed grated ginger with its juice and saute in low flame just for two to three seconds. Do not let ginger get burnt by over cooking it, as it will ruin the ultimate taste of the rasam.
- Quickly add the chopped tomatoes and reduce the flame mild flame, and turn and toss periodically until tomatoes turn soft and mushy. You can add few ladles of water if you find content getting dried up.
- At this stage we can also add salt to taste.
- Once the tomatoes become soft and mushy, add the toor dhal juice to it and continue cooking in medium low flame until the point when the whole mixture comes to a boil. At this point turn off the stove after some 10 seconds. It is very important not to overcook rasam by boiling it for long time as it will loose its flavor and the gravy will thicken as well which should not happen.
- Now adjust the taste by adding more salt if required.
- Now add a spoon or more of black pepper power to enrich the taste.
- Finally garnish with finely chopped corriander leaves.
- Stopping here will give you ginger rasam. But if you want to go a step further, add the flavors as suggested in the "Ingredients" section to roll out your flavor of your choice and that of your family's just before the step of garnishing it with Corriander leaves.
- Serve this spicy rasam hot with rice and papad. Keep in mind that Rasam should not be thick unlike sambar. It should be in watery Soup consistency.
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