Rasam happens to be among those 'once in a blue moon' recipes that find a place in our menu. While it has its own unique taste, i find myself cooking more of 'kanji' /'khatta' varieties as they include at least one or more vegetables. Even when i made this rasam, I could not stop myself from adding some 'Kholrabi' to it.
The flavor turned out to be quite different from the usual tomato rasam/lemon rasam i had tried earlier.
While I like to have rasam just by itself and hence add very little of the rasam powder, please add more than double the quantity I have mentioned if having it with rice. Read on for the recipe:
The flavor turned out to be quite different from the usual tomato rasam/lemon rasam i had tried earlier.
While I like to have rasam just by itself and hence add very little of the rasam powder, please add more than double the quantity I have mentioned if having it with rice. Read on for the recipe:
Preparation Time - 20 mins
Ingredients - 1 medium sized khol rabi, a fistful of toor dal, 1 medium sized tomato, 1 tsp tamarind paste, 1 sprig curry leaves, 2 garlic flakes, 1 tsp rasam powder, 2 dry red chillis, 1/2 tsp mustard seeds, 2 pinch asafoetida, 2 pinch pepper powder, pinch of turmeric, salt to taste, 2 tsp oil, coriander for garnishing (optional).
Preparation - Dissolve the rasam powder and tamarind in 1/2 cup water. Keep aside.
Cut the tomato into large chunks and de-seed them.
Cooking - Wash and transfer the toor dal to a pressure cooker. Cut the khol rabi into big chunks and add to the pressure cooker. Add 1 1/2 cups of water along with salt to taste and turmeric.
Cook for 2 whistles. Allow steam to escape before opening lid. Remove the Khol rabi pieces and mash the dal.
Heat oil in a wok. Add broken red chilli, mustard seeds, crushed garlic and curry leaves. Add the asafotida.
Add the tomato with a little salt. Cook till it softens. Add 1 cup boiling water.
Add the rasam powder and tamarind mixture. Bring to boil and allow to simmer for 2-3 minutes.
Add the mashed dal and khol rabi pieces along with pepper powder. Allow to simmer for 6-7 minutes.
Serve hot with rice.