Being a south Indian, ( I know, I know. I ve said it a zillion times and I m sure you are going to hear this for a long time. Maybe as long as I blog.) I don’t have too many authentic south Indian recipes here on the blog
Not done, right? Right! I don’t know why. Blame it on the migration to one of the best places in the world or the friends whom I ve made in the past few years. But somehow I never got around to posting some finger licking good south Indian special. Yeah. Yeah. I agree. I do have some basic stuff on the blog but not something festive or something diverse.
Talking of diversity, south Indian cuisine is a marvel. I sometimes do wonder, who made the dosa? Or who decided that the dosa has to be a perfect circle. Yes, such questions do pop up in my mind every now and then. And I ponder long and yonder about them too. Anyway, coming back to the marvel. So what s marvelous? I mean, why am I raving like a maniac? Well, the thing is, we south Indians have diversity in everything we eat. Like , we have about twenty varieties of dals, about half a hundred or even more thogayals and maybe a hundred kuzhambus. And probably a dozen or more rasam varieties. While I do know many types of rasams, I ve not been daring enough to try my hand at a few of those unusual rasams. And so, I decided that rasam is a good place to start my south Indian trail with. From now on, every month, I shall share with you all, one rasam recipe that s out of the ordinary. And I m sure even a person who despises rasam ( I m sure not many exist), will turn a convert.
( A tangy broth made with pigeon peas and flavored with lemon)
Prep Time: 20 mins
Cook Time: 30 mins
Source: Amma and my own notes
Serves 2 generously
Toor dal ⅓ c
Green chilies 3 slit lengthwise
Tomato 1 large ripe chopped into pieces
Turmeric powder 1 tsp
Lemon 2 medium
Hing a small pinch
Salt to taste
Ghee ( clarified butter) 2 tsp
Mustard seeds 1 tsp
Freshly ground pepper
Pressure cook the toor dal along with 2 cups of water and turmeric until mushy.
Once done, drain the water completely and preserve.
Mash the dal well.
To the preserved water, add the green chili, turmeric powder, hing, tomato and salt and bring to a rolling boil.
Simmer for a few more minutes.
Add the mashed dal and mix well.
Once done, let cool completely.
Once cool, heat ghee in a pan and pop the mustard. Add to the prepared rasam.
Finally, squeeze the juice of the lemons into the rasam and mix well.
Garnish with coriander leaves and sprinkle the ground black pepper.
Serve with rice and Jodhpuri Aloo
P.S If you add the lemon juice before the rasam cools down, it will turn bitter.
You can skip the ghee and temper with oil for a vegan version.
If you dont like the after taste of pepper, you can skip that too and let the green chili flavor shine through.