As the name suggests this rasam is usually served in most of the "Tam- Brahm" marriages. I always wondered how the rasam served by them are so aromatic. Then one of my cousin told for marriages they grind freshly roasted powder. As usual I got curious and browsed in net to get this recipe. I modified it slightly to suit my taste buds. Though this is a very slight tweak from usual rasam the difference is so huge! A simple potato roast with this rasam could make a satisfying weekend special lunch. Even a roasted papad is enough to enjoy this with steamed rice on a rainy day :).
PS: I love the combo of this rasam with enna kathrikai and I recoomend readers to try the menu too!!
Kalyana
Rasam
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Ingredients
Preparation
1.
Soak tamarind in hot water for 15 mins. Pressure cook the dal
for 4-5 whistles by adding water in 1:1 ratio. Mash it well. Chop the
tomatoes and coriander leaves.
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Method
1.
In pan add 1 Tsp ghee and roast the ingredients mentioned. Once
the dal turns golden brown cool down and grind the mixture to a coarse
powder.
2.
Boil tomatoes with little water. Once they become soft add the
tamarind juice along with turmeric and salt. Boil till raw smell off tamarind
goes off.
3.
Add 1/2 cup water to mashed dal to make a thin juice. Add this
to rasam and boil for few minutes. Finally add the ground powder and mix
well. Switch off flame once rasam becomes forthy.
4.
Temper with the ingredients mentioned. Garnish with fresh
coriander leaves and serve!!
Notes
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·
Do not over roast the powder as it may change
the colour and taste of the rasam. Saute in medium flame for few minutes.
·
Stays flavourful even the next day!
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Tempering with round red chilies make the rasam look cute right ?? :)
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