Page 123 - UpperCrust e-Magazine Third Quarter 2024

RASAM | 'TIS THE SEASON

Gooseberry Rasam

(Nellikai)

Ingredients
• 6 gooseberry or star gooseberry
(depending on availability), de-
seeded • 1 tsp peppercorns • 1
tsp cumin seeds • 2 tomatoes • 1
marble-sized tamarind ball •1/4 tsp
turmeric powder • 3-4 green chillies
• 1/4 cup toor dal, cooked • jaggery
as per taste • salt to taste • 1/6 tsp
asafoetida • 1-2 sprig curry leaves
For tempering
• 2 dried red chillies • 1/4 tsp
mustard seeds

Method
Grind the gooseberry, peppercorns,
cumin seeds and tomatoes into a
paste.
In a pot, cook the tamarind extract
along with salt, turmeric, curry
leaves, asafoetida and green chillies
for 2-3 minutes till the raw smell
of tamarind goes off. Now add the
gooseberry paste. Once it begins to
boil, add the cooked toor dal.
(Note: gooseberry shouldn’t be
boiled for a longer duration). Add 2 Lentil Ball Rasam (Paruppu Urandai)
cups of water, jaggery and cook till it
becomes frothy. Ingredients Make small balls out of the ground lentils
Switch off the flame. • 1/4 cup chana dal • 1/4 cup toor dal and place them on the idli plates. Steam
Temper this rasam with mustard • 2 dried red chillies • gooseberry-sized these balls in a steamer for 5 minutes.
seeds and dried red chillies in ghee. tamarind ball • 1.5 tsp sambar powder In a cooking pot, boil the tamarind
Cover the pot with a lid. • 1/4 tsp asafoetida • 1/4 tsp turmeric extract in water. Add sambar powder,
powder • salt to taste • 1 tomato asafoetida, salt and turmeric powder.
• fresh coriander leaves for garnishing Add tomato pulp and three cups of
For tempering water to this.
• 2 tsp ghee • 1/2 tsp mustard seeds Boil well for nearly 5 minutes till the raw
• 1.5 tsp pepper + cumin powder smell of tamarind goes away.
• a pinch of asafoetida Now add the lentil balls one by one
slowly to the boiling rasam for a minute.
Method When the balls start floating to the top,
Wash and soak the two lentils for at switch off the flame.
least a couple of hours. Drain the water. Garnish with coriander leaves.
Grind the soaked lentils coarsely without For tempering, heat ghee in a pan.
adding water along with salt, asafoetida Add mustard seeds, pepper + cumin
and dried red chillies. powder and asafoetida.
Grease idli plates with a little oil. Pour over the hot rasam.

JUL-SEP 2024 | UPPERCRUST | 121