Page 122 - UpperCrust e-Magazine Third Quarter 2024

'TIS THE SEASON | RASAM

This rasam is perfect to Coconut Milk Rasam
treat cold, flu and acidity
(Thengai Paal)

Ingredients
• coconut milk - 1 cup 1st milk
extraction & 1 cup 2nd milk extraction
• 2 tomatoes, chopped into cubes
• 2 cups tamarind extraction • 1/4 tsp
grated ginger • salt to taste
• coriander leaves • jaggery as per
taste • curry leaves
Spices
• 1 tsp peppercorns • 1 tsp cumin
seeds • 1/4 tsp fenugreek seeds
For tempering
• 1/4 tsp cumin seeds • 1/4 tsp
mustard seeds • 1/4 tsp fenugreek
seeds • a pinch of asafoetida • ghee
Method
Dry roast peppercorns, cumin &
fenugreek seeds. Pound into a coarse
powder. In a cooking pot, heat ghee.
Add mustard, cumin, fenugreek seeds
and asafoetida.
Add chopped tomatoes, curry leaves,
grated ginger and salt and cook till
the tomatoes are soft and mushy.
Add tamarind extract, pounded spice
powder, jaggery, water. Cook for 5
minutes. Add 2nd extract of coconut
milk and boil till the froth begins to
Ginger Lemon Rasam (Inji Elumichai) form on the top. Now add the first
coconut milk extract and cook only
Ingredients leaves, rasam powder, green chillies. for a minute. Switch off the flame
• 1 big lemon • 2" ginger • 2-3 tomatoes Add 2 cups of water and bring it to a when the rasam is about to boil.
• 4-5 green chillies • 2 tsp rasam powder nice boil for about 2 to 3 minutes. Garnish with fresh coriander leaves.
• 1/2 tsp turmeric powder • 1/4 cup Now add the cooked toor dal, 2 cups of
cooked toor dal • 1/6 tsp asafoetida water and sugar.
• 1/4 tsp sugar • 1 sprig curry leaves Boil till it becomes frothy on the top.
• fresh coriander leaves • salt to taste Remove from flame and add fresh
For tempering coriander leaves.
• 1 tsp pepper & cumin seeds powder When the rasam cools down a bit,
• 1 tsp mustard seeds • ghee • curry squeeze the lemon juice. You may adjust
leaves • 1 green chilli, slit • a pinch of the quantity of lemon juice as per taste.
asafoetida Heat ghee in a pan for tempering.
When hot, add mustard seeds, pepper,
Method cumin seeds powder, asafoetida, curry
In a cooking pot, combine grated ginger, leaves and green chilli.
tomatoes, turmeric, salt, asafoetida, curry Pour over the rasam.

120 | UPPERCRUST | JUL-SEP 2024