South Indian lunch or dinner is not complete without rasam/saaru. Rasam forms the second course in a traditional South Indian meal after huli,samabar or kootu. The rasam powder that is used to prepare rasam is different in each household. There are different kinds of rasams like goddu saaru, bele saaru, pineapple saaru, more rasam, murungakka rasam, kathirikka rasam, thakkali poondu rasam etc. Of all these different rasams, paruppu rasam (tamil) or Bele saaru (Kannada) stands special. Saaru anna with spicy crispy potato palya, cabbage palya or any deep roasted palya is one delicious meal. It makes a healthy soup too. Here is the recipe. Please click here for rasam powder recipe.
Red ripe juicy tomatoes - 2 large
Tamarind - small lemon size or quarter teaspoon tamarind concentrate
Toor dal - half cup cooked
Rasam powder / Saaru pudi - 2 or 3 teaspoons
Water - 2 to 3 cups
Turmeric powder - half teaspoon
Asafoetida powder - 2 pinches
Salt as required
Chopped coriander leaves
Ghee - one teaspoon
Mustard seeds - half teaspoon
Cumin seeds - half teaspoon
If using fresh tamarind: Soak in water for an hour or microwave with little water for a minute. Then, squeeze out the tamarind using hands, strain the tamarind pulp and use the water with tamarind extract.
Blanch the tomatoes: Boil 3 cups water and add the whole tomatoes. After you notice the skin peeling out (approximately 5 minutes), drain the water. Wash tomatoes in cold water and peel off the skin. Mash the tomatoes and keep it aside.
Boil 3 cups water in a sauce pan.
When it starts boiling, add the tamarind extract or the tamarind concentrate, crushed tomatoes, Turmeric powder, asafoetida powder, curry leaves and salt. Excess water that is used to cook the dal can be used instead of plain water.
Allow the content to boil for atleast fifteen to 20 minutes in medium heat.
Now add the rasam powder/saaru pudi and reduce the heat. Allow the rasam to boil for another 5 minutes.
Mash the cooked toor dal and add it to the rasam.
Now, do the seasoning. First heat the ghee. Add the mustard and cumin. When it sizzles, add it to the rasam carefully.
Turn offf the heat and garnish with chopped coriander leaves.
Serve with steaming white rice with a dab of ghee accompanied with palya/cooked vegetable.
This is my entry to JFI - Tamarind hosted by Sig of Live to eat. Thank you Sig for hosting this event.