Rasam and its various manifestations is a big story. To be frank i may exactly know only three types of rasam and like many recipes each rasam has an individual recipe by many that the name may be same but preparation will be different. When my Brahmin friends mention rasam names i will be wondering what it is. So it is time to learn many and cook, jot here so that it will be a handy tool. The peculiar reason on not making rasam is on weekends when we prepare Sambhar and Rasam it is very difficult to eat as our appetite has become smaller . On our newly married days My Hubby would look forward for his Saturday Lunch as i used to cook an elaborate menu. Then as days grew we got the feeling to reduce the rice amount so rasam was missed. I used to make it on a weekday for lunch i.e only rasam.
In my childhood we were living in a colony where Brahmins lived in the majority . We used to follow them their food habits and all. Those were the days when we used to have the Pathu mani saapadu. i.e 10 o’ clock meals. My sister after entering college took the hot meals and started her day. It is actually very filling and about 3 p.m we used to have hot dosas or any tiffin with coffee. Between the morning coffee and the meals i.e around 8 a.m we had the second dose coffee or Kanji . Within the meal time all house hold work was finished . Those were healthy days as if we asked for any snacks my mother will scold us and say if you had taken the meal properly you will not ask like this. Yes it is true as does our Bread breakfast give anything or can we stop our children entering the pantry now and then to fill their stomachs .
Successfully my daughter has stared relishing Sambar and rice . i think eating rice at this age is good for her health and gives stamina .Unlike her brother who is still fussy she likes to taste all vegetables . Hope my son too follow her soon.
Now for the Jeera or cumin Rasam which aids in digestion. For authentic Brahmin recipes Subbus Kitchen is the best and i followed hers and tried which gave superlative taste.
Jeera/ Cumin seeds – 1 tsp
Curry leaves- 1 sprig
To roast and grind
Channa dal -1 tsp
Coriander seeds -1 tsp
Black pepper -1 tsp
Red Chilli -1
For the base
Tamarind -1 small lemon size
Turmeric powder -1 tsp
Hing -1 tsp
For tempering :
Mustard seeds -1 tsp
Red chilli – 1
Curry leaves -1 sprig
1. Soak tamarind in water and squeeze it to a thick consistency. To it add turmeric powder and hing and set aside.
2. Fry the channa dal, coriander seeds, Pepper and red chilli in ghee and when cool grind it a fine paste.
3.Boil the tamarind water , when raw smell ghoes add the ground paste and salt and let it boil for few minutes.
4. Then grind jeera and curry leaves and add this to the rasam.
5. Again let it boil for few minutes. Finally after switching off the flame. Add ghee in a small pan and temper mustard seeds, chilli and curry leaves and add to the rasam.
5 . Serve piping hot with rice.