Rasam is a staple menu, in the Tamilian lunch table. Rasam which is tangy , delicious , thin tamarind water . cooked in spices, is generally made with tomatoes .
However, in this rasam, Brinjal or Aubergine is used . Rasam is made in various methods , with a variety of ingredients . Each type of rasam has its own unique taste and flavour .
Ingredients
- Tamarind lemon size
- Tuvar dal half cup ( cooked)
- Coriander seeds 11/2 teaspoons
- Chana dal ( Bengal gram dal ) 2 teaspoons
- Dried Red chilies 8
- Black Pepper corns 6
- Oil 2 teaspoons
- salt 1 1/2 teaspoons
- Asafoetida 1/2 teaspoon
- Curry leaves few
- Ghee 2 teaspoons
- Mustard 1 teaspoon
- Dried red chili 2
- Coriander leaves ( chopped finely ) 2 tablespoons
- Brinjal ( chopped medium size )
- Grated coconut 2 tablespoons ( optional )
Method
- In a pan. shallow fry the coriander seeds , red chilies , chana dal to reddish brown, adding a teaspoon of oil. Powder them fine . Add grated coconut too , if desired .
- Soak the tamarind in 2 cups of water , for half an hour . Extract water and cook in a vessel ,, adding salt , brinjal pieces , hing and curry leaves .
- Cook in low flame, till it boils . Add 2 cups of water to the cooked dal and mash well . Add to the boiling rasam and cook again .
- When it froths , add the prepared powder and mix well. Remove from fire .
- Season with mustard and red chilies, in ghee . Garnish with coriander leaves .
