Wednesday, January 27, 2010

Arachivita Rasam

Jan 26th 2010

Rasam is something that never came to me easy. Though I had recipes from my mother and followed it to a T, I like to think, I would end up with rasam that tasted very good (yes, really) but would fail in its consistency. It was kind of like a sambar.

It took some years and some looking over my mother in law's shoulder and most importantly cooking with my sister Anitha to get it right. I can now confidently say that I have got it right, at least for the most part :P

And this particular recipe is for Arachivita Rasam. This is a change from our usual tomato and pepper-jeera rasam. Has a great flavor and is quite easy to make.

  • Tamarind
  • 1 tbsp thoor dhal
  • pepper corn
  • jeera
  • tomatoes
  • cilantro
  • garlic ( 1 pod) if needed
  • curry leaves
  • turmeric, salt
  • ghee
Method de Preparation
  1. Put 1 tbsp thoor dhal and 1 tsp each of pepper corn and jeera in a small cup and soak for about 1 hr in water.
  2. Take a small walnut size tamarind and soak in water (can microwave for 1 min) and keep aside.
  3. Take 2 tomatoes, cut in slightly big pieces, microwave for 2 min and keep aside.
  4. Extract the tamarind juice, and put it to cook on the stove.
  5. Add some salt and turmeric.
  6. When the raw smell goes and the tamarind solution has started to boil, add the tomatoes, and allow to boil.
  7. When the tomatoes have blended some, add the ground paste (step 1) and add required water [about 2 cups for the amount mentioned].
  8. Allow everything to sit on the stove without repeated mixing, and when slightly boils with foaming, turn off gas.
  9. Season with mustard, jeera, red chilly, garlic and curry leaves in a spoon of ghee.
  10. Top off with chopped cilantro.
Source: Amma, Amms and Anitha


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