This is another quicker fixer. Thats what daily cooking should be . Quick.Easy.Delicious. I am not a big fan of tamarind, I avoid it where I can. But I must admit that the puli kuzhambu (tamarind based curries) they serve at the hotels esp the vathal kuzhambu is one of a kind in flavours and taste. Traditional cooking needs a lot of labour I think. A good combo of labour and love. Did you know that the ” Mulligatawny Soup” is the fancy name for the Rasam or pepper water also translated as Milagu thaani. The Cheeky Brits. 🙂 Its served at A class restaurants with that fancy name. Now we know what goes into it. Rasam is usually served hot at the end of a meal with rice or in small steel tumblers or glasses and is used to act as a digestive aid after a heavy meal. Its a must have with most fully loaded vegetarian or non-vegetarian South Indian meals at weddings and at home.In short South Indian thaali meals are incomplete without a Rasam. This is a simple no grind rasam.
Serves : 4
Tomatoes : 2 Medium (ripe and firm like the Bangalore ones)
Oil : 1 tbsp
Ghee : 1 tsp
Mustard : 3/4 tsp
Cumin/Jeera : 1 tsp
Red Chillies : 2 broken
Rasam powder : 1 tsp (I used store bought Sakthi Rasam podi)
Pepper corns : 4 Slightly crushed
Coriander leaves : A handful chopped
Curry leaves : few
Asafoetida : a pinch
Garlic : 1 clove (optional)
Water : 400- 500 ml
Heat up a pot large enough to hold the rasam water in it
Now add the oil, ghee and the mustard seeds. Wait for it to crackle
Add the cumin allow to crackle, followed by the curry leaves, red chillies, pepper and the tomatoes.
The tomatoes need to get cooked and turn mushy. Add a bit of salt to hasten the process
Now Add the coriander leaves. Saute for a minute.
Now add the water and the Rasam powder.
Add salt to taste and Wait for it to boil . Once boiled, turn off heat and serve with rice.