Kalyana Rasam

Rasam is a perfect South Indian Meal Accompaniment. Usually served after Sambar, it had a clear broth like consistency. It has so many variants that you will never be short of variety! And what's more in India, little ones are given Rasam and rice with lots of ghee and a vegetable side dish. It is probably the favourite childhood meal of every tamilian. It can also work as a great easy to digest food when you are feeling poorly.

Today's Rasam is a special one. Made on Special Occasions. It does not require any Rasam Powder, so anyone can make it. And the fresh ground masala makes it just stand out.



Ingredients

Tomato 3
Tamarind Paste 1 tsp
Toor Dal 2 tbsp
Curry leaves 1 sprig
Hing a little

For Grinding
Cumin 1/2 tsp
Coriander Seeds 2 tsp
Toor Dal 2 tsp
Pepper 1 tsp
Dry Red Chilli 1
Ghee 1 tsp

For Seasoning
Ghee 2 tsp
Mustard 1/2 tsp

Method of Preparation

1. Add a tsp of ghee to a pan. Add the coriander seeds, toor dal, pepper and red chilli. Roast till it starts to brown. Add the cumin at the end and switch off.

2. Make it into a powder. Keep aside

3. Pressure cook the 2 tbsp of dal and keep ready.

4. Puree 2 tomotoes. Add to the pot.

5. Chop the other tomato and add that as well along with the tamarind paste and 1 cup of water.

6. Also add the curry leaves and hing.

7. Boil till the tomatoes are cooked.

8. Add the cooked dal and some extra water as required. Add salt as well at this stage.

9. When it comes to a boil and froths up, add the powdered masala.

10. Cook for another minute and switch off.

Serve with Rice, a dollop of ghee and a vegetable side. I served with this awesome Beetroot Poriyal.

Sending this to our group Avant Garde Cookies making South Indian recipes this week.