Rasam

Name: Rasam
Total time: 1800 s
Yield: 3 people
Cuisine: British
Ingredients: 1 1/2 cup Tamarind water (I used lemon size tamarind soaked,squeezed and strained); 2 cups water; 6 shallots,finely sliced; 1 sprig Curry leaves; 1 tsp mustard seeds; 1/4 tsp fenugreek seeds; 3-4 dry red chillies,split; 1/4 tsp asafoetida powder; 1 tsp turmeric powder; as needed Salt; 1 tbspn Sugar; Masala; 1 tsp coriander seeds; 1 1/2 tsp cumin seeds; 2 tbspn black pepper powder (didn’t have whole pepper corns); 4-5 big cloves of garlic; 1 bunch coriander leaves chopped finely

Anjana Balakrishnan @mrspanicker99

Singapore

I have been in quarantine..in fact all 3 of us here were,since my younger son was tested positive….the challenge to quarantine clubbed with no getting a delivery of grocery during Chinese New Year hit me hard.. the planner in me failed 😣

It’s lunch time and have to make something for all…non vegetarian options were there..but vegetarian in me panicked..oh my…no tomatoes,no dal,no pepper,..only cabbage,a few shallots who looks older than me,and grated coconut..wow…what a combo….search search…here we go ..coriander leaves,coriander seeds,cumin,tempering items…pepper powder…and all sort sauces…..and masalas…

Think think anjana…finally….rasam (without tomatoes,pepper corns)..Chinese style chicken and cabbage coconut stir fry…with rice…hurray..lunch was success ..

Anjana Balakrishnan @mrspanicker99

Singapore

Think think anjana…finally….rasam (without tomatoes,pepper corns)..Chinese style chicken and cabbage coconut stir fry…with rice…hurray..lunch was success ..

Saved

Ingredients

30 minutes

3 people

1 1/2 cupTamarind water (I used lemon size tamarind soaked,squeezed and strained)
2 cupswater
Tempering
6shallots,finely sliced
1 sprigCurry leaves
1 tspmustard seeds
1/4 tspfenugreek seeds
3-4dry red chillies,split
1/4 tspasafoetida powder
For boiling
1 tspturmeric powder
as neededSalt
1 tbspnSugar
Masala
1 tspcoriander seeds
1 1/2 tspcumin seeds
2 tbspnblack pepper powder (didn’t have whole pepper corns)
4-5big cloves of garlic
1 bunchcoriander leaves chopped finely

Saved

Steps

30 minutes

1

Keep ingredients ready
2

Grind masala ingredients into a coarse mix.grind coriander seeds,cumin seeds first add pepper powder and grind again.smash garlic cloves,with skin itself.I used my mortar and pestle.transfer the coarse ground masala into a bowl which can stand heat.add the smashed garlic and coriander leaves to the same.don’t mix.aLways remember your cumin seeds and pepper powder taste should stand apart..
3

In a pan,heat oil,add mustard seeds and fenugreek seeds,let it splutter.add asafoetida powder and sauté till it turns aromatic.add all other ingredients in tempering section and sauté well till shallots are translucent to slightly brown.pour the tamarind water and add Turmeric powder.bring to boil,add water,and boil for 10 minutes on Low flame.add salt and sugar stir well.
4

Pour this boiling mix to the bowl in which the masala is ready.mix well…enjoy

Saved

Cooksnaps

Saved

Anjana Balakrishnan @mrspanicker99

on February 03, 2022 01:47

Singapore

Hi there! I’m a 48-year-old hardcore Malayalee woman from Kerala, married, and blessed (or occasionally cursed, depending on the day) with two kids. Being a true-blue Mallu, I come with all the bells, whistles, and tantrums that you’d expect—because why not keep life spicy?Cooking is my superpower; I can whip up a feast faster than my family can decide what they want. When I’m not playing chef, I’m either diving into a book, splashing colors on a canvas, or, let’s be honest, nagging my husband—my favorite pass time!I can be sweet as sugar if you’re on my good side, but cross me, and you’ll meet the hurricane version of me. Blame my raging hormones, my Mallu genes, or just life in general, but grumpiness is my default mode these days. (Let’s just say “patience” and I aren’t exactly on speaking terms.)All said and done, I love my chaotic, colorful life and wouldn’t trade it for the world—well, maybe for a quiet afternoon nap, but that’s negotiable!