It’s been really long time since I sat down to draft a post. Things have been busy at my end. Today I decided to take some time off from my everyday routine. My little one is busy rolling his play dough. He is busy and that gives me some time to write a post about one dish that I make often.
Rasam is one of the most common dish we make in South Indian homes. The very next meal after a trip or after week long eating outside, we South Indians crave for steamy rasam. Yes, that’s our comfort food. I relish eating white rice with hot rasam and papads. This rasam follows the easiest recipe ever. Today I am sharing my mother-in-law’s recipe. She boils tamarind water, little cooked yellow split peas (toor dhal), rasam powder, asafeotida, crushed raw garlic and cilantro together. After a rolling boil, she switches the heat off and lets it settle down. You can disgard the tamarind after extracting or like my mother-in-law we can leave the pulp in it. She then adds salt to taste and serves hot with yam or potato fry.
PULI RASAM | TAMARIND RASAM
- 3 cups water
- 1 yellow lemon sized tamarind pulp
- 1/4 cup cooked split yellow peas (toor dhal / tuvaram paruppu)
- 1 teaspoon asafeotida
- 5 whole garlic (with skin on) – crushed with a knife or mortar and pestle)
- 1/4 cup rasam powder (Mother-in-laws’s recipe below )
- 1/4 cilantro – finely chopped
- Salt to taste
Rasam Powder (dry roast each separately for 2-3 minutes, cool and grind to a coarse powder and store in air tight container for 15 days):
- 1/4 cup black pepper corns
- 1/4 coriander seeds
- 1/4 cup cumin seeds
- 3-4 dry red chillies (add more chillies if you like it spicy)
- 1/4 raw yellow split peas ( toor dhal / tuvaram paruppu)
- Soak tamarind in warm water for 10-15 minutes. Remove and discard any seed. Squeeze the tamarind pulp in water to extract all its goodness.
- Add mashed, cooked yellow split peas/ toor dhal/ tuvaram paruppu, asafoetida, crushed garlic, rasam powder, cilantro. Bring it to a rolling boil. Add salt to taste. Serve hot with rice and any vegetable poriyal / curry.