Friday, 16 August 2013

Cumin Pepper and Coriander Rasam

This is one of my favourite rasam for the days when I feel low or homesick...this rasam reminds me of those days of childhood with friends and family.
One of my granny's best rasams....the fresh smell of cumin, pepper and coriander seeds roasted in ghee with rest of the ingredients  and boiled to  rasam , your hunger pangs will automatically lead you to your plate of food. Also good for cold and fever...when nothing tastes good...
Now coming to the recipe,

Moong Dal - 1 tablespoon (optional),
Turmeric - a pinch,
Water - 1 litre,
Jaggery - 1 small marble size(optional).

To Grind:
Ghee - 1 teaspoon,
Urad dal - 2 teaspoon
Cumin - 1 teaspoon,
Pepper Corn - 1 teaspoon,
Coriander - 1/2 teaspoon,
Red Chillies - 1-2,
Curry leaves - 8-10 leaves,
Asafoetida - a large pinch,
Coconut grated - 1 table spoon,
Dry Coconut or Copra - 1/2 table spoon.

Pressure cook moong dal with a pinch of turmeric and keep aside.
In a pan, heat ghee and add the ingredients under grinding table except coconut and dry coconut.
Fry them until urad dal is brown, finally add coconut and fry for a minute.
Cool and grind them with water and copra to smooth paste.
Transfer the ground paste and water to medium sauce pan.
Add salt and jaggery(if you are adding) and boil.
When it starts to boil, it will foam up.
At this stage lower the heat and keep stirring.
Then it will start to boil like normal rasam.(approximately 2-3 minutes).
Boil until all the ground paste blends and nice aroma surrounds the house(approximately 5-6 minutes).
Finally add cooked moong dal and just allow one boil and switch off the flame.
Rasam should be of a thinner consistency.
Serve with hot steamed rice and papad or any stir fry.

Adding Jaggery and Moong dal is completely optional.
Moong Dal is just to give rasam a bit of texture and heaviness.
If you are not adding moong dal, then add turmeric with water and ground paste and boil.
Adding jaggery is to balance the spiciness of the pepper and not adding jaggery would not make much difference to the taste of the rasam.
This is typically served with steam rice and mixed in a loose consistency and enjoyed like kanji.

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