Rasam
One of the first recipes I reference in the book is the fairly humble rasam. It is a thin spiced soup (usually eaten with rice) made with lentils and tomatoes. Growing up, this was a staple in our home, and even today, this is my preferred comfort food. I have a cold? Rasam. General malaise? Rasam. Tuesday? Rasam. The answer is almost always rasam.
The basis of this recipe is what my mother taught me, which her mother taught her. The recipe for the rasam powder, however, comes from my sister’s mother-in-law. I suppose when I teach my child/ren how to make it, they will learn this hybrid (so to speak) recipe, and it will become the only recipe they know. Perhaps they will make other changes to it along the way, who knows? My mother always says that a recipe is a starting point. A blueprint. And it’s up to you to make it your own.
Perhaps one day I will be the kind of cook who does that. Until then, this is the recipe that I painstakingly follow, every single time, without the slightest deviation.
Ingredients (to serve four):
Toor dal – 2 tsp
Tomatoes, medium – 2
Clarified butter – 1 tbsp
Mustard seeds – 1/2 tsp
Jeera – 1 tsp
Turmeric – 1/2 tsp
Curry leaves – 6-8
Rasam powder – 2 tsp (see recipe below)
Lime – 1/2
Coriander, chopped – 1 tbsp
Water – 2 cups
Salt, to taste (start with 1 tsp)
Asafoetida, a pinch
Method:
Pressure cook toor dal and tomatoes in half a cup of water (Note: this dal can be cooked on the stovetop, but will take a very long time). Once done, blend until smooth (thin / watery soup consistency).
In a pot, heat clarified butter. When it smokes, add the mustard seeds. As soon as the seeds pop, add jeera, asafoetida and curry leaves. Immediately after, add tomato lentil mix and 1.5 cups of water.
Add turmeric powder, salt and rasam powder; bring to a boil. Turn down the heat once boiled; simmer for 3-4 minutes.
Turn off the stove and add juice of half a lime. Garnish with chopped coriander.
Rasam powder – to be made and stored
Ingredients:
Toor dal – 1 tbsp
Jeera – 1 tbsp
Coriander seeds – 3 tbsp
Black pepper corns – 1 tbsp
Dry red chillies – 3
Method:
Dry roast all ingredients in a pan on the stove (i.e. with no water, fat or oil) until golden brown and aromatic.
Once cool, grind into a fine powder. Store in a cool, dry place for use in making rasam.