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Wednesday, August 26, 2009

TANZANIA RASAM (AKA PERIMA RASAM)

Rasam in South Indian kitchen is like soup for westerners. One can drink it as it serves the purpose of an appetizer. But it takes 3rd place in order of eating in South Indian daily menu. The reason most probably being that it helps in digestion as it contains both pepper and cumin as its main ingredients.

There are many different ways of making rasam which helps to overcome the boredom or monotony that i sometimes feel. There are people who feel their lunch or dinner is incomplete if they don't take rasam as a part of their meal. Rasam-rice alone is accepted as light dinner in the absence of sambar. Even when someone is running a cold or down with high temperature rasam-saadam is preferred.

There is a custom followed in South Indian Brahmin families to make rasam without using tamarind on DWADASI DAY (twelfth lunar day of both waning and waxing fortnight). They use lime instead of tamarind on that day. One such recipe for rasam came into use called PORITHA RASAM. It tastes yummy and has the strong aroma of pepper. Some use tomatoes while making rasam and also add lime juice before serving. I tasted this rasam while at Dar-es-salaam prepared by my sister, Rama, in the most authentic Iyengar way. When every step of preparation is followed as given in this recipe which I took from her, this yummy rasam is sure to satisfy your taste buds. I would suggest to have curd pachadi and some fried curry as accompaniments in the menu the day you prepare this rasam.

PORITHA RASAM

TOOR DAL 1/4 CUP (A FISTFUL AND ANOTHER 1/2 FIST)

TURMERIC POWDER 1/2 TSP

LG

SALT TO TASTE


FRY AND POWDER:
(EXCEPT CUMIN SEEDS)


UDITH DAL 3/4 TSP

CHENA DAL 1/2 TSP

PEPPER 3 TSP

RED CHILLIES 3

CUMIN SEEDS 1 1/2 TSP

FOR TEMPERING IN GHEE:

MUSTARD SEEDS 1/2 TSP

CURRY LEAVES LITTLE

LG A PINCH

PREPARATION:

PRESSURE COOK TOOR DAL. FRY THE INGREDIENTS GIVEN UNDER "FRY AND POWDER" IN LITTLE OIL. COOL AND POWDER ADDING CUMIN SEEDS.

METHOD:

TAKE A VESSEL WHICH HAS A CAPACITY TO FILL 4 GLASSES OFLIQUID.USUALLY
WE USE "EEYA KINNAM" IN OUR HOUSES WHICH HAS THE CAPACITY TO MAKE RASAM
FOR A FAMILY OF 4 TO 5 MEMBERS. IT CAN HOLD 4 TO 5 GLASSES OF RASAM (LIQUID).
DILUTE THE COOKED DAL AND POUR IN THE VESSEL TO THE LEVEL OF 3/4 MEASURE.
ADD SALT, TURMERIC POWDER, CURRY LEAVES AND LG AND BRING TO BOIL ON LOW FIRE.
MIX THE POWDER (WHICH IS KEPT READY) IN A LITTLE WATER AND ADD TO BOILING DAL WATER.
WHEN THE RASAM IS FOAMY SLOW DOWN THE HEAT. REPEAT THIS TWO TO THREE TIMES NOT ALLOWING THE RASAM TO BOIL MUCH. ADD THE TEMPERING AND COVER THE RASAM VESSEL WITH A LID TO RETAIN ITS AROMA. SERVE WITH HOT RICE.

1 comment:

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