I have been in blog procastination mode lately. I’ve got recipes I can blog about, but I keep putting them off! Today’s recipe is definitely an Indian classic… Two reasons why I made some rasam… one being a recent comment that I must have never heard or tasted rasam in my entire life and two we had a snow storm in August and ended up having a snow day cause we had to let the snow outside thaw! Rasam is perfect for a cold day and if you are lucky your cold day could have snow just like ours did!
For my non-indian pals who are quite confused at what a Rasam is, let along probably pronouncing it! Rasam is a South Indian soup that can be eaten with rice or as a soup.
PS: I love using Indian fonts in my blog titles … hopefully they say the right thing LOL .. From L-R that’s how you would write Rasam in Tamil, Malayalam and Telugu (south indian languages).
There are many variations to making rasam, but this one is definitely an eassssssy one because it doesn’t use tamarind like most rasams do and there is no garlic.
Ripe Tomatoes – 5
Toor dal – 1/2 cup, cooked and mashed
Rasam powder – 1 tsp
Tumeric – a pinch
Cumin Seeds – 1/2 tsp coarsely ground
Asafoetida – generous pinch
Black pepper – 1/4 tsp
Salt to taste
Coriander / Curry leaves for garnish
Begin by cooking the dal – a few whistles in the pressure cooker should cook it, and then mash to remove any lumps.
Chop the tomatoes and bring the tomatoes, rasam & tumeric powders, asafoetida and salt to a boil. Took me around 20mins, boil till the tomatoes are soft. If there are any chunky tomato pieces take it out and blend to a smooth paste. Put it back in the pot, add the dal, a few curry leaves and about 1-2 cups of water until the rasam reaches a soup like consistency.
Finally add the pepper and ground cumin, bring to a boil for one last time and your rasam is ready!
Garnish with freshly chopped coriander leaves.
Pour it over some steamed hot rice and if you are a non-vegetarian, a spicy chicken dry dish is an amazing combo!