I'm back after vanishing for quite sometime and I guess this is going to go on until I get out of school ! :-( I havent been taking any pictures of the food I am cooking either and so I have been nagging my mother more than ever to send me photos and recipes :-)
Here is a wonderful rasam recipe from her.This rasam is refreshingly different from the rest, it does not call for any tamarind or rasam powder. Yes...NO rasam powder needed :-). So when you get bored of the sambar/pulusu/usual rasam recipes that use tamarind as the base, then do give this one a try. It is also one of my favourite rasams and soo all the more hype ;-)
- 2 nos - Ripe Tomatoes, halved
- 4 nos - Green Chillies
- 2 nos - 1 inch piece of crushed Ginger
- 1 no - Lime or 2 Tbsp lime juice
- 1 sprig - Curry Leaves
- 1/2 cup - Coriander leaves
- 1 cup - Toor dal, boiled and mashed
- Salt to taste
- 1 tsp - ghee
- 1 tsp - Mustard seeds
- 1 tsp - Jeera/Cumin seeds
- Boil one cup of toor dal and mash it well once cooked.
- In a vessel, add 3 cups of water and toss all the rasam ingredients except the dal and lime juice and curry leaves( i.e tomatoes, crushed ginger,coriander, chillies and salt)
- Bring the rasam to a boil, the tomatoes would have lost shape by this time.
- Add in the cooked dal now and mix well to get rid of lumps and bring the rasam to a boil again. You could add a lil rasam powder now if you want.
- In a separate pan, heat the ghee and add in the mustard seeds and jeera and a few curry leaves. Once the seeds start popping add it to the rasam.Also add in the juice of one lime or its equivalent.
- Serve hot with rice or enjoy it as a soup :-)