Rasam (Indian soup)

The name RASAM was rightly given to this dish for the reason it gives the essence for the taste buds.For anything in life there should be essence so without an essence the food you take is incomplete.As i wrote there are many ways of making rasam.In many families i know,they have a timetable for the week in preparing this.It not only breaks the monotony butalso gives interest in making for a purpose.Like if you are not cooking dal on a particular day(though it is a must in many families in south to have dal specially where kids are there) the practice is to go for a quick rasam or for the sake of treating cold and to set right digestion pepper rasam is made.A plain rasam also known as goddu rasam is made, where you need not even use rasam powder.

I remember my Paatti making killi kotina rasam during nights when we go for summer holidays.It used to be very tasty though prepared in large quantity to cater for minimum 9 grandchildren coming from hyderabad, bombay and chennai plus the usual big family of their own.

Presently from the time I started cooking I almost take the pains of getting a doctrate in making the best rasam powder. We sisters almost adopt all the best advises available and do research. Again after all such experiments  no 2 rasams prepared by 2 people using same formula matches.

The reasons are many--the foremost one is the ingredients used which makes the difference because

coriander seeds purchased from different stores differ. Also the type of tamarind. Infact the salt and

water used in each place makes the difference.

The rasam powder is made as per the measure or the weight and preserved which lasts for 2 to 3 months.

I prefer making this powder at home using the mixie, as the rasam powder needs to be bit coarse.

Alternatively we can make powder just enough for the rasam for the day.It is both done fried and also raw. I am giving two types of rasam where you need not even roast the ingredients.

This particular rasam will be like clear soup with the tempering of mustard seeds, cumin seeds, curry leaves and garlic cloves. I tried this and am sure it will be liked by all.You can straightaway start doing it without prior preparation if you have the ingredients.

This requires two full garlic pods.One will be used while making powder and the other for tempering. So first peel garlic and keep.

INGREDIENTS

TOMATO 1

SALT

TURMERIC POWDER 1/2 TSP

TO MAKE POWDER:

PEPPER 1 TSP

CUMMIN SEEDS/JEERA 1 TSP

RED CHILLIES 4

CORIANDER SEEDS/DANIA 1 TABLE SPOON

TAMARIND PASTE 1 TSP

JAGREE LITTLE

TEMPERING:

GHEE LITTLE

GARLIC 1 FULL POD

CURRY LEAVES LITTLE

MUSTARD SEEDS 1 TSP

CUMIN SEEDS 1 TSP

METHOD

Coarsely pound coriander seeds,pepper,cummin seeds and red chillies. Peel and crush garlic.

In a pan take the powder made, crushed garlic, tamarind paste, tomato peices and add 2 glassful

water and bring to boil adding salt and turmeric powder.

Strain the water and reserve.Mash the pulp and dilute adding water and take the extract duly filtering.

Mix both the reserved water and the extract in a vessel. Add salt and jagree and

heat again till it is foamy. Remove and temper in hot ghee with mustards seeds,curry leaves cummin seeds

and the balance peeled garlic cloves. Wait till garlic turns brown and then add to rasam.

MILAGU /PEPPER RASAM

After so many years of cooking I gave some of these suggestions to my daughter who started

cooking. It is always advised for the newly cooking GUYS to watch once while their mother

is making the dish.The following steps to be borne in mind:The heat of the stove,the vessel

used,the quantity of tamarind taken(the taste differs when paste is used)the quantity of

rock salt used. The measure of water used at different levels and last but not the least

the rasam powder(how it is made at home)measure used.Finally even the tempering and garnishing matters.

finally to know that it should be covered immediately with a lid and kept -to retain the aroma.

If all the ingredients required are handy at home it is better to make rasam powder in small quantities

and keep in airtight container.The ingredients can be sundried where ever possible and coarsely

powdered in mixies.When dried ingredients are used it is easy to make powder.Alternatively they can

be roasted by making the pan hot first and putting the ingrdients one after other and slightly roasting.

while powdering first powder red chillies then corianders seeds and then rest of ingredients.

While preparing rasam try to use a deep vessel so that u get more of clear rasam --as the base being

less in diameter.Do not over boil rasam.Only initially to make the raw smell of tamarind to go the tamarind extract

should boil well.For some variety of rasam all the ingrdients are assembled in the beginning and boiled

and tempering done.

I keep trying all types of rasams specially prepared in different regions.Also make rasam powder given

by friends and follow media programmes and cookery books.It always gives pleasure to try changes from the

routine signature recipes i feel.I am posting the rasam recipe which i have tried and it

won the appreciation of my near and dear ones.

This is Milagu rasam.A new version different from the one we make.

Usually Dhal water is not used for milagu rasam and it is

prepared like pathiyam, to keep it more strong.But this

rasam with dhal water is mild and same time serves the purpose.

I tried this after watching a live show and it was explained

very well by Revathi shanmugam. I like to share the same.

Even here you can start making the rasam by making fresh

powder required only for the rasam you are going to make

for the day. When you cook tuwar dal in cooker take the

dhal water and set aside.

INGREDIENTS;

COOKED TUWAR DHAL WATER 1 GLASSFUL

TAMARIND EXTRACT FROM SMALL LIME SIZE TAMARIND 1 GLASSFUL

TOMATOES 2

CURRY LEAVES

CORIANDER LEAVES

TURMERIC POWDER 1/4 TSP

LG

SALT

MAKE POWDER:

PEPPER 1 1/2 TSP

CUMMIN SEEDS/JEERA 1 TSP

RED CHILLIES 2

TUWAR DHAL 1 TSP

CURRY LEAVES

GARLIC 3 CLOVES

TEMPERING:

GHEE

MUSTARD SEEDS 1/2 TSP

METHI SEEDS 1/2 TSP

RED CHILLIES 1

METHOD:

Soak tamarind and take extract using one glassful water.

In a vessel combine dhal water,tamarind water,cut tomato pieces,

curry leaves, coriander leaves, turmeric powder,LG powder, salt and

bring to boil.

To this add the freshly pound powder and when it is foamy with boiling

bubles around the brim remove and temper in hot oil/ghee with mustards seeds,

methi seeds, and broken chilly.