Sunday, April 21, 2013

வதக்கிய ரசம் / Spicy Tadka Rasam

Again learnt it from a cookery show.The cooking procedure is similar to the usual rasam with little deviation.Even though the preparation part is bit time consuming the steps involved are very simple so "Beginners" make a try

Ingredients
Part 1 - Soaking
  • Tamarind - small lemon ball sized
  • Luke warm water - 1 cup
  • Rasam Powder - 11/2 tablespoons
Part 2 - Pressure Cooker
  • Toor dhal - 1/4 cup
  • Turmeric - a pinch
  • Oil - a drop
  • Water - as requirred
Part 3 - Tadka and Saute
  • Oil - 2 teaspoons
  • Methi seeds - 1/2 teaspoons
  • Red Chilly - 1 or 2 
  • Garlic - 4 pods (finely chopped)
  • Green Chilly - 1 slited (optional)
  • Curry leaves - 5 leaflets
  • Tomato - 2 (finely chopped)
  • Hing - little

Salt - 2 teaspoons or as required

Part 4 - Seasoning and Garnishing
  • Ghee - 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Coriander leaves - little
Method
Step 1 - Extraction of tamarind water
  • Soak tamarind in luke warm water for about 15 minutes
  • Squeeze the pulp and extract juice.Add 2 more cups of water while extracting juice.Discard the pulp
  • Dissolve rasam powder in the tamarind juice without any lumps and keep it aside

Step -2 - Preparing dhal water
  • Take dhal in a cooker separator.Add a pinch of turmeric and a drop of oil to it
  • Pour water till the contents get immersed.Pressure cook for 4 whistles
  • Once the dhal is cooked pour 2 more cups of water and mash well.The mashed dhal will settle down and water will be in the upper portion

Step 3 - Tadka and Saute
  • Heat oil in a pot / vessel.Add red chillies and methi seeds
  • After few seconds put green chillies, garlic and curry leaves.Fry till the raw smell of garlic diffuses
  • Add chopped tomatoes and little salt.Saute well

Step 4 - Rasam Preparation
  • Now pour in the tamarind extract.Add salt to it and boil well
  • The raw smell of the rasam powder should disappear
  • Add dhal water and boil for some more time.Switch off the stove
Step - 4 Seasoning and Garnishing
  • In a separate pan or a small laddle heat ghee and splutter mustard seeds so also hing
  • Drop it into the above rasam and boil for few minutes
  • Garnish with finely chopped coriander leaves before turning off the stove

Hot spicy rasam is ready.Mix it rice and serve it with any curry of your choice