Chettinad Rasam

Rasam  is the warm broth with fine aroma. Chettinad Rasam  is a spicy,  luscious, delectable and mouth watering one . Nothing could equalise the taste of any Rasam when had by mixing it in hot steaming rice adding few drops of ghee with any vegetable stir fry. When the rasam powder is made fresh and used for making rasam, it gives out the best taste. Drink it as an appetizer in cups, or have by mixing it with rice or sip it as a digestive drink after heavy meals...

Pre time: 10 mins
Cooking time: 20 mins
Serves: 4

Ingredients for making Chettinad Rasam:

Tamarind a small lemon size
Tomatoes 3
Salt to taste
Ginger piece - an inch
Garlic pods 10
Thur dal boiled or pressure cooked to soft from 2 tb spoons of dal
Ghee 2 tea spoons
Curry leaves and coriander leaves

For Rasam Powder:

Coriander seeds 3 tea spoons
Pepper corns 2 tea spoons
Cumin seeds 1/2 tea spoon
Red chillies 3

Heat a pan and dry roast the above items till they become hot and powder them. Keep aside. They need not be roasted till the colour of the stuff changes. Just they should become hot.

How to make Chettinad Rasam:

Boil some water and soak the tamarind with 2 tomatoes in the hot water. Keep another tomato chopped aside.
Now squeeze the tamarind and tomatoes well and extract the pulp adding required water.
Collect 4 cups (around 600ml) juice from squeezing the pulp.
Heat a pan with 2 tea spoons of ghee.
Add mustard seeds. Once it splutters put the curry leaves. Pour the juice into it with salt and turmeric powder.
Crush the garlic and ginger and add to the boiling rasam.
After 5 minutes add the rasam powder and chopped tomatoes, stir well.

Finally add some water to the boiled thur dal and add to the boiling rasam.
Wait till the bubbles form and switch off the stove.
Garnish with coriander leaves.
Drink it as an appetizer in cups, or have by mixing it with rice or drink it as a digestive drink after heavy meals.

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Bhojana Recipes 1/21/2016