August 2, 2007
Milagu Rasam (Pepper Rasam)
The second post in the "special" trilogy that began with Milagu Kuzhambu. A special rasam for special times. To me, along with the other two, this trio is something I relish and during the most disturbing of times, I can sense that "all is truly well with the world".
But there's something floating in the rasam. What is that? That is my favourite Iyengar dish and you'll come to know what it is and why this trilogy is so special real soon.
400 ml Dal Water (Use plain water if need be)
2 tbsp Cooked Dal
2-3 large Tomatoes, chopped (even halved)
1 tbsp Rasam Powder
1/4 tsp Asafoetida
1 tbsp Tamarind Paste
1 tsp Pepper, freshly ground
2 tsp Jaggery
Coriander Leaves for garnish
Salt to Taste
For the tempering:
1 tsp Oil or Ghee
1/4 tsp Mustard Seeds
7-8 Curry Leaves
In a vessel, take the dal water and dal and add the asafoetida, salt, pepper, jaggery and rasam powder. Add the tomatoes and tamarind paste of and bring to a boil. Simmer it for 4-5 minutes.
In a small kadhai, heat the oil or ghee, add the mustard seeds, and when they splutter, add the curry leaves.
Add this to the rasam. Garnish with chopped coriander leaves.
Relish this with rice. Or boil some cute little dumplings in this rasam that you can break over the rice and eat with Milagu Kuzhambu. You take your pick and decide!