Rasam is a spicy, tangy south-Indian curry, usually served with rice. You can also drink it straight if you like spicy hot drink. It can also be served as an appetizer.
Serves: 4-6, Cooking time: 15 minutes
- ¼ cup pigeon peas (arhar/toor), A small lime-sized ball of tamarind, 1 tsp salt or to taste, 4-5 tbsp pureed and strained ripe pineapple
- Spice-powder: 2 tsp oil, 1 tsp coriander seeds, ¾ tsp cumin seeds, ½ tsp black peppercorns, ½ tsp asafetida powder (hing), 2-3 dry red chillies, 1 tsp husked Bengal gram (chana dal)
- 2 tsp ghee, ¾ tsp mustard seeds, 1 dry red chilli, halved, 1 sprig curry leaves,
- 2 tbsp finely chopped coriander leaves
Heat oil for spice powder in a deep frying pan over moderate heat. Add the remaining ingredients for spice powder and fry till spices and chillies are fragrant and dal turns golden.
Remove from heat and grind to a fine powder.
Wash dal and drain. Place in a pressure cooker and cook under pressure for 5 minutes.
Soak tamarind for 10 minutes in 2 cups water extract juice and discard pulp.
Combine tamarind juice, salt and spice – powder in the pan used for frying spices. Place over moderate heat and simmer for about 10 minutes till the raw aroma of tamarind disappears.
Mix in cooked dal. Add more water if rasam is too thick and simmer till rasam froths up.
Stir in pineapple juice and remove from heat.
Heat ghee in a small pan over moderate heat and add remaining ingredients for tempering. When the mustard seeds start spluttering, stir the contents into rasam.
Garnish with coriander leaves and serve hot.
Courtesy – Art of Living Magazine