Today I share with you authentic Tanjore Brahmin style Rasam. Rasam is traditionally has serious lovers and vehement haters. For people like me, it is always a comfort food, but there are others who relate it to sick people’s food. There are others who consider Rasam to be desi version of soup, not a thing to eat with rice.
But in our house, Rasam is welcome food. I make Rasam in traditional Eeya vessel. There is lot of controversy about using Eeya pattram for making rasam. I will write a separate post on the material used for cooking. Nevertheless, the taste and aroma rendered by the vessel needs to be experienced and cannot be expressed. The smell is so addictive that once my mother melted her vessel (Eeyam has very low melting point and if you are not careful, the vessel will end up as a shiny blob of eeyam. One consoling point is that Eeyam is fully recycled like gold. You can exchange you “blob” for a vessel like how we exchange gold jewelry). She came all the way to my house to take an additional spare I had.
There are many variety of rasam and the below is paruppu rasam. Rasam in our house is only paruppu rasam by default. Any other type of rasam made has to be qualified appropriately. In TamBram cooking, normally we do not add Garlic in rasam (I could hear some of you saying, how will rasam be without garlic). Here is the authentic version of rasam as made in Tanjore Cuisine.
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep time: 15 Mins | Cooking time: 15 Mins | Serves: 4
Tamarind – Goose berry sized (tighly packed)
Tomato – 2 Nos
Rasam powder – 1 Tsp
Salt – 1 Tsp
Asafoetida – One generous pinch (Cake variety)
Cooked toor dal – ½ cup
Ghee – 1 Tsp
Mustard – 2 Pinch
Red Chilli – 1 nos
Jeera – 1 and ½ Tsp
Coriander leaves – 1 tablespoon
Curry leaves – 1 spring
- Soak tamarind in warm water and extract juice by adding ½ cup of water. Extract juice till no juice is left by adding water little by little.
- Chop tomatoes finely or grind it as I do.
- Place the juice in a vessel, add tomatoes, rasam powder, salt and Asefoetida. Keep in a low flame and boil for 10 min.
- Mash toor dal, dilute by adding 1 cup of water. Toor dal should become watery.
- Add the dal water to the vessel and simmer. Once the forth is formed, switch off the burner.
- In a kadai, add the ghee and heat. When the ghee is hot, add mustard. Switch off the burner once mustard splutters. In the heat itself, add jeera and chilli followed by curry leaves.
- Temper the rasam and finally add chopped coriander leaves.0
Tips and notes:
- I always grind tomato and add. I do not like children keeping the skin aside.
- Rasam should always be cooked in low flame. Keeping flame high destroys the flavor. If you are in a hurry, add hot water to save time. Never keep flame high.
- Rasam’s smell comes from the coriander and Asefoetida. I use the cake variety for rasam and sambar. If you are using powder, then add it at the end.
- Tamarind juice should be extracted fully and never boiling water to be added to tamarind.