I always collect recipes from magazines and I have loads of clippings and pictures. To add to my pile my amma gave all her collections also. On top of it my friends and colleagues who knew my interest gifted me with loads of books related to vegetarian but Non-Indian cuisine. I added this post about cook books that I treasure this January. But I got 3 more new books from my colleagues after that. These three books are culinary books with basic techniques, information about the ingredients and explanations along with recipes. I am really thankful to all who gifted me with these books.
Here are some of the recipes that I tried from my pile of recipes.
Ok, why am I talking about all these now? I am participating in Cooking from Cookbook challenge. ;-) When I saw this in Valli’s blog I decided right away that I am going to participate in this for sure. Monthly two recipes from any cook book, clipping, or magazine is what I need to post. Not bad huh?
So I am starting with my favorite recipe from my favorite chef’s cook book. If you would have read my “about” section you might have guessed by now. Its Meenakshi Ammal. This mysore rasam recipe of hers is from “Cook and See” book. The base recipe underwent few variations and finally here is my version with couple of changes.
To Roast and Grind:
- Grated Coconut – 2-3 tbsps
- Dhaniya – 1 tbsp
- Channa dhal – 1 tbsp
- Cumin seeds – ½ tsp
- Pepper corns – ½ tsp
- Red chilly – 1
- Tomato – 1 (chopped)
- Curry Leaves – 1 strand
- Cilantro – finely chopped 3 tbsps
- Tamarind – 1 small gooseberry size (if using paste, dilute 2 tsps in 1 cup of water)
- Salt 1.5 tsp or as per taste
- Toor dhal – ¼ cup (Since I depend upon this toor dhal for protein I use lot of toor dhal. all you need to rasam is ¼ cup of mashed toor dhal )
- Turmeric powder – ½ tsp
- Water – 3 + ½ cup
- Jaggery – small piece
- Oil/Ghee – 1tsp
- Mustard seeds – 1tsp
- Jeera – 2 tsps
- Hing – ½ tsp
- Pressure cook the dhal with turmeric powder and with 1 ½ cups of water.
- Let it cool and mash it well.
- Meanwhile dry roast the ingredients given under to roast and let it cool. Add ½ cup of water and grind it into smooth paste.
- Soak the tamarind in water ( 1 cup) and extract the juice, if you are using paste mix it in 1 cup water (During weekdays I prefer tamarind paste)
- Take the vessel, in which you are going to make the rasam.
- Add the tamarind water, salt, chopped tomatoes and mix it well. Add the curry leaves also.
- Now keep it in the stove and simmer it in medium flame for 5 minutes.
- Now add the grinded paste and simmer it for another 5 minutes.
- When it begins to boil, add the boiled dhal and 2 cups more water and the jaggery.
- Let it simmer till it creates froth on top.
In the separate kadai or seasoning laddle heat oil or ghee. Add mustard seeds, hing and jeera. Once they start splutter add this to the rasam.
Submitting this recipe for Cooking from Cookbook Challenge Group.
Arthy Shama says
Rasam looks very yummy dear :) Will have them as such, no rice needed ;)
Thanks you so much and oh yeah I love to drink loads and loads of rasam too
love mysore rasam…comforting food on planet…
I love rasam any day and can swap for anything…very comforting rasam:)
Thanks Padma. Same pinch me too love rasam
I love rasam this one looks very. flavorful.
Such a flavorful rasam Vidya. Will try this recipe some time.
Thanks Pavani. Let me know how it turned out.
I have always wanted to make this rasam, somehow keep missing it…very aromatic rasam Srividhya..
Thanks Valli. :-)
love this rasam super tasty
Rasams are always my fav, Vid….this rasam is different for me with the addition of coconuts…
:-) It gives a unique flavor.. Rasam are my fav too. same pinch. Thanks Swapna
I will get to trying this Sri.. sounds totally delicious – interesting add is the coconut :) Bt w, what happened to the like button? I dont find it on this post :(
Thanks a lot GB.. Let me know how it turned out.. My current theme doesn’t support like. Got a new theme too lazy to change. I hope the new one has.. :-)
My favorite rasam! I make it very often. Even I like to add lots of toor dal in it.
Thanks Apsara. :-) We all depend upon toor dhal right?
Traditionally Modern Food says
One of my fav rasam:-)frothy rasam looks yum, nice clicks Sri. Nothing can replace a warm rasam with rice
Totally agreed. Thanks Vidya
I like this rasam for its sour, sweet, spicy mix of flavors! Enjoy your cookbook cooking challenge!
Thanks a lot. Agreed about the flavors.:-)