Reunions are something that everyone has a different opinion on. Some look forward to it and some are anxious. I wonder why? These are people you have grown up with. But I think it is also because you want to impress them the most, no? It is fun to go back in time,see the kids you knew way back then, and find out what happened to whom...
My school friends and I had a mini reunion in Bombay a few years ago. It was so much fun to go back and meet them even though it was a small group. We had a great time chatting and catching up.
This post was supposed to be out more than a year and a half ago from that mini reunion. I promised this friend that I would put up a post on rasam so that he could learn (or make his wife learn?) and its taken me this long. There is no excuse for delaying this much and I apologise sincerely to V. For something that we make on a daily basis at home, to take this long to put it up..!!! Very Bad, Kamini.
Rasam is the ultimate comfort food. Feeling feverish, or have a cold, or heavy head? Rasam rice is a staple in such situations. It has a piquant taste which gets the appetite going when you are down.
Rasam powder can be made in larger quantities and stored for up to 6 months.
Now for the recipe...
2 Tomatoes diced finely
2 cloves Garlic roughly chopped
10 curry leaves
1 tablespoon Coriander leaves, chopped
1 teaspoon Oil
1/2 teaspoon Mustard seeds
1/4 teaspoon Asafoetida
2 heaped teaspoons Rasam Powder ( recipe follows)
1 lime sized ball of tamarind
2-3 tablespoons Toor dal
Soak the tamarind in 2 cups of water till soft and extract all the juice. Keep aside.
Boil the toor dal in water till it is cooked soft. Keep aside.
Heat oil. When medium hot, fry the mustard seeds till they crackle.
Now add the garlic and fry till golden.
Add the tomatoes and cook till mushy.
Add the Rasam powder and fry for a bit till the raw smell disappears.
Add the tamarind water and the dal and cook on high heat till it comes to a boil.
In the meantime, in the serving dish, put chopped coriander leaves, chopped curry leaves and the asafoetida
Pour the boiling rasam over it and cover with a lid.
Serve hot with rice and ghee. You can also enjoy it as it is in a cup like a soup without any accompaniments.
200 grams Coriander seeds
100 grams Red Chillies
3 tablespoons Jeera (cumin)
3 tablespoons Toor Dal
2 tablespoons Peppercorns
2 teaspoons Mustard seeds
1/2 teaspoon Fenugreek seeds
Roast all the ingredients till fragrant.
Store in an airtight jar for up to a year.