Rasam – Method 1
It’s a traditional south Indian side dish served with rice. Though it is a Tamil Nadu curry, it is widely accepted by Malayalis also. It is served along with traditional Kerala sadya during festival occasions, marriage ceremonies etc. It’s served after payasams of Kerala sadya. Preparation of Rasam varies from place to place, and in this column I would like to give a different style of rasam, entirely different from normal rasam which add garlic and fenugreek powder. In many parts of Kerala, onions, garlic and shallots are avoided during the preparation of Onam dishes, and this recipe is a perfect one for such occasions. Definitely rasam is an integral part of Kerala sadya, either Travancore side or Malabar.
Ingredients for Rasam – Method 1:
1. Sambar daal (Toor daal) – ¼ cup
2. Tamarind – Gooseberry sized
3. Tomato – 3
Chilli powder – ¼ tsp
Pepper powder – ½ tsp
Asafoetida – 1 pinch
Cumin seeds – 1 pinch
Rasam powder – ½ tsp
Curry leaves – 1 stalk
Jaggery – 1 pinch
Turmeric powder – ¼ tsp
4. Coconut oil – 4 tsp
5. Mustard – ¼ tsp
Red chillies – 3
Curry leaves – 1 stalk
6. Coriander leaves – 10 gm
7. Pappadam (Pappad) fried – 1
How to prepare Rasam – Method 1?
1. Cook daal adding sufficient water and blend well once cooked.
2. Make tamarind juice, filter it and add to cooked daal.
3. Add ingredients no: 3 to it and boil well.
4. Heat oil and sauté ingredients no: 5
5. Add it to rasam along with finely chopped coriander leaves.
6. Crush a fried pappad and garnish rasam before you serve it hot.
Read to know the preparation of Rasakoot that can be prepared and stored for instant use.
Archive: Vanitha magazine September 1-14 2011 edition
Read a few more rasam recipes here. Click on the images in the gallery to read.
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