Wednesday, July 27, 2016
Bhattru and his team would arrive without fail to cook a grand feast for all occasions at my mother's place. Preparations for the feast would start the previous evening itself when the whole atmosphere would be engulfed by the fragrance of the freshly prepared Saaru Pudi / Rasam powder. Bhattru was kind enough to give me the list of ingredients he used in the preparation of his special Saaru Pudi / Rasam Powder. I used Bhattru's list of spices to prepare my favourite Mysore Rasam. Combined with fresh coconut gratings it had a 'wow' effect! The fragrance it emanated was really mind blowing!
Split pigeon peas/ Tur dal - 1 cup
Tamarind - A plum size ball
Tomatoes - 2 ( chopped)
Turmeric powder - 1 pinch
Salt - 1 tsp or more to taste
Coriander leaves - for garnishing
Ghee - 1tsp
Mustard seeds - 1/4 tsp
INGREDIENTS FOR ROASTING AND GRINDING
Sesame oil - 1/4 tsp
Coriander seeds - 1 tbsp
Split Black gram dal/Urad dal - 1 tbsp
Red chillies ( preferably Byadagi) - 6
Pepper - 1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 1 pinch
Asafoetida - 1 pinch
Curry leaves - leaves from two twigs + 1 whole twig
Fresh Coconut gratings - 4 tbsps
1. Wash the dal and add 2 cups of water and turmeric powder.
2. Add tamarind, half of the chopped tomatoes and water to a small cup and place it in a corner of the dal vessel.
3. Pressure cook until three whistles until the dal becomes mushy.
4. Heat oil in a pan and add Coriander seeds, Urad dal, Pepper, Fenugreek seeds, and Cumin seeds followed by red chillies.
5. Gently roast on low flame till the spices emanate a very pleasant aroma.
6. Add asafoetida and roast till it becomes flavoursome.
7. Add curry leaves and roast till it becomes crisp.
8. Let the roasted spices cool down.
9. Grind the roasted spices into a fine powder.
10. Continue to grind with fresh coconut gratings adding little water until it gets a chutney like consistency.
TO MAKE THE RASAM
1. Take out the dal from the cooker and mash well.
2. Squeeze out the juice of the cooked tamarind and chopped tomatoes into the dal.
3. Add salt, the remaining chopped tomatoes and and the whole curry leaf twig.
4. Blend in the spice and coconut paste and bring it to a boil.
5. Add one glass of water and cook on low flame till the rasam becomes foamy.
6. Switch off before it boils over and garnish with coriander leaves.
7. Heat ghee and splutter the mustard seeds and pour it over the flavoursome Mysore Rasam.
This is a thick Rasam and the consistency is more like a thin version of Sambar. On days when I make Mysore Rasam we do not have Sambar or any other kozhambu for that matter. "Kalakkiyaa? Teluvaa?"is the usual question popped at you while Rasam is served. Kalakki means well stirred and Teluva is the clear and thin Rasam which stands on top of the Rasam vessel. Enjoy the well stirred Mysore Rasam or Kalakkina Mysore Rasam with hot rice topped with a spoon of fresh ghee. You are sure to be in the seventh heaven while savouring the delicacy!