Kerala Rasam
Rasam, a spicy thin soup made out of Tomatoes, Lentils & Tamarind fruit pulp, is eaten as appetizer or a second course when served with rice & curries in traditional South Indian meals. Piquant and tangy, Rasam is considered a digestive aid in Kerala meals by many old timers. Ingredients Tuar dal - ¼ cup Masoor dal - ¼ cup Tomatoes - 1 16 oz.can or 4 large tomatoes Tamarind extract - ½ teaspoon Black pepper powder - ½ teaspoon Saunf - ½ teaspoon (optional) Whole red pepper (dry red chili) - 2 or 3 Chili powder - ½ teaspoon Turmeric powder - ½ teaspoon Hing powder - ½ teaspoon Methi seeds - ½ teaspoon Garlic cloves - 3 cumin seeds - 1 teaspoon Mustard seeds - ½ teaspoon Coriander and curry leaves - a bunch salt to taste Preparation Cook the dal well with sufficient water. Add the tomatoes, salt, chili powder, turmeric powder and tamarind extract. Crush the cumin and garlic and add to the rasam with the black pepper. Simmer for a few minutes and add the hing powder. Heat a little oil in a fry pan and pop the mustard seeds. Add the methi seeds saunf and curry leaves after removing the heat source and add to the rasam. Garnish with coriander leaves. |