The people, who are from south India, must be knowing that, the best rasam is prepared by Tamalians and that to Iyengar Rasam is very famous. At my home samber can be replaced with anything but nothing in place of rasam.My grandmother in law (who has just turn her 80th year) and my mother in law use to prepare variety of rasam with different ingredients. Even the powder (Podi), use in our rasam, is to be prepared, at home and very soon I will post the recipe of it. The method of preparing Iyengar rasam is very important. We need to be very careful for all the ingredients use in this along with cooking timings. Today I am sharing one of very popular rasam, which is prepared very commonly, in Iyengar’s wedding.
I am posting this for NITHU''S ongoing event
Cooking time: 20 minutes (Approximately)
Serve – 4 persons
Tomatoes-2 in medium
Cubed Pineapple-1 cup
Cooked Red Gram (Toor) Dal-1/4 cup
For making rasam powder
Bengal gram (channa) dal-2 tabs
Coriander seeds-4 tabs
Dry Red Chilli-4-5 (or as spicy as you need)
Cumin seeds-1 tsp
For seasoning the rasam you need
Cumin seeds-1 tsp
Broken green Chillies-2
• Dry roast all the ingredients, I have mentioned for rasam powder, in low flame, till it turn to light golden brown colour.
• Grind this to a fine powder.
• Take tomatoes and grind it to puree.
• Now in the cooking vessels put this tomato puree along with ½ cup water and salt.
• Bring this tomato puree to boil in low flame.
• Once tomatoes leaves its raw smell then add 4 tabs of the rasam powder, what you have prepared in first two steps, if some powder left out then you can use this for making some other rasam also. Boil it for 2-3 minutes (not more than this)
• Now crushed the pineapple cubes by hand.
• Mashed the cook red gram dal nicely with ½ cup water.
• Now add crushed pineapple and mashed dal together to boiling tomato water.
• Keep the flame very low.
• You will see the rasam will start making forth on the top.
• Allow only one or two boils to come. Take it off from flame.
• Now heat another pan and add all seasoning ingredients.
• When cumin seeds change colour then add it to rasam.
• Garnish with fresh chopped coriander leaves.
• Serve hot with hot rice.
• Before preparing, this rasam you need to balance the quantity of tomatoes and Pineapple.If the pineapple you are going to use, is sweet in taste then add 2 tomatoes for the rasam but if pineapple is sour then reduce the quantity of pineapple or tomatoes according to you taste or else the rasam will turn very sour.
• Instead of making rasam powder what I have mentioned above you can also use readymade rasam powder.
• Remember to season only with cumin seeds and ghee, no mustard seeds and oil should be used in this.