From the cuisine of Tamizh Nadu
Servings : 2 to 3 | Prep time : 5 minutes
Cooking time : 7 minutes | Course : Main
Make your food more digestible with “myleafy Paruppu RASSAM Podi”
Spice level : Mildly Spicy
INGREDIENTS
- myleafy Paruppu RASSAM Podi - 1 tsp or 10g
- Tomatoes, finely chopped - 1/4 cup
- Tamarind paste - 1 Tbsp
- Green chillies, roughly chopped - 1 to 2, as required ( avoid fully if you need a non-spicy version)
- Garlic cloves, roughly pounded - 2 to 3 cloves
- Coriander leaves, finely chopped - 1 Tbsp
- Ghee - 1/2 tsp
- Mustard seeds, whole black/brown - 1/4 tsp
- Cumin seeds - 1/4 tsp
- Small onions, finely chopped - 1 tsp
- Red chilly, dried - 1
- Curry leaves, fresh - 10 to 12 leaves
- Water - 250 mL to 300mL
- Salt as required
- Heap of love!
METHOD
Step 1 : Pre-cook
Soak tomatoes in 50mL of warm water for 5 minutes and mash them. Add tamarind paste, Green chillies, half of the pounded garlic cloves and myleafy Paruppu RASSAM Podi. Mix well ans squeeze using hands to incorporate the flavours together.
Step 2 : Cook
Heat ghee in a pan / heavy bottom pan with lid. Add in the mustard seeds, cumin seeds followed by small onions, red chilly and curry leaves. Sauté for few seconds and pour in the tomato mixture. Add 200 to 300mL of water. Sprinkle salt as required and mix well. Allow it to cook upon a low flame until a light froth appears along the sides of the vessel.
Garnish with coriander leaves, a heap of love! and close with lid. Allow it to rest for 2 hours before serving.
Note: Tomatoes and tamarind adds sourness to the rasam. Avoid or optionalize as per your taste. Plain water can be replaced by excess water from cooking lentils. Quarter tsp of sugar might be the want for many, who likes hot n sweet taste.