RASAM WITHOUT TAMARIND
Kalyana rasam i recently learnt this from a friend of mine, and i was quite impressed by the taste and asked her for the recipe of this kalyana rasam. She gave me the recipe and when i asked her how you name this rasam, she told they call it as Iyengar rasam . When i was thinking how to name this rasam, Raks suggested me name it as Iyengar Kalyana Rasam. This rasam doesn’t include tamarind and Sambar Powder and Rasam Powder too. Now i am making this kalyana rasam almost twice in a week.
INGREDIENTS [SERVES 4-5]
| TOMATO | 2 |
| TOOR DAL(COOKED) | 2 TBLSP |
| GHEE | 1/2 TSP |
| MUSTARD SEEDS | 1/4 TSP |
| TURMERIC POWER | A PINCH |
| ASAFOETIDA | A PINCH |
| CORIANDER LEAVES | FEW |
| CURRY LEAVES | FEW |
TO ROAST AND GRIND:
| TOOR DAL | 1 TBLSP |
| WHOLE BLACK PEPPER | 1 TSP |
| RED CHILLI | 2 |
| CUMIN SEEDS | 1/4 TSP |
METHOD:
- Grind the tomatoes into a puree and reserve 1/4 portion of the tomatoes before grinding.
- Chop the 1/4 th tomatoes finely and keep them aside.
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- Roast the ingredients under the “TO ROAST AND GRIND” table with 1/4 tsp of ghee.
- Add cumin in the last and switch off the flame.
- Allow it to cool and grind it into a fine paste by adding little water.
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- Add this paste to the tomato puree and transfer everything to the vessel in which you are going to make rasam. Add turmeric powder, asafoetida and salt to this.
- Allow this to boil in a low flame for 8-10 minutes.
- Meanwhile cook the toordal and add 1 to 1 and 1/2 cups of water to the dal and add this to the boiling tomato mixture.
- When it comes to a froth switch off the flame and garnish with curry leaves and coriander leaves.
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- When it is hot add the reserved ,chopped tomatoes to this and temper with mustard seeds.
- the tomatoes will get cooked in the hot rasam and will give a very good aromatic flavor.
Note:
- You can add 1 tblsp of coconut while grinding .
- While roasting the masala add the cumin seed in the last else it will give a bitter taste.
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