Page 126 - UpperCrust e-Magazine Third Quarter 2024

'TIS THE SEASON | RASAM

This rasam has great Tomato Rasam
medicinal value; for stomach
ache, stomach infection and (Thakkali)
worms in the stomach
Ingredients
• 3 tomatoes • 2.5 tsp sambar
powder • 1/4 tsp asafoetida • 2
green chillies, slit • 1/2 tsp turmeric
powder • gooseberry-sized ball of
tamarind • 1/4 cup cooked toor dal
• coconut milk from 2 tbsp freshly
grated coconut • salt to taste
For tempering
• fresh coriander leaves • ghee for
tempering • 1 tsp mustard seeds
• 1/2 tsp cumin seeds • a pinch of
asafoetida • 2 green chillies, slit

Method
Extract tamarind pulp and add 2
cups of water to it. Bring this to
boil for about 3-4 minutes along
with chopped tomatoes, turmeric
powder, sambar powder, asafoetida,
salt and slit green chillies till the raw
smell of tamarind goes away.
Add the cooked toor dal to this
mixture and also the fresh coconut
milk.
Add 2 cups of water and bring
it to a slight boil till it begins to
froth. Remove from flame and add
Neem Flower Rasam (Vepampoo) coriander leaves.
Heat ghee for tempering.
Ingredients To this, add salt, green chillies, red chilli, To this, add mustard seeds, cumin
• 2 tsp neem flower • 1 gooseberry-sized asafoetida and sambar powder. seeds, green chillies and asafoetida.
tamarind ball • 2 green chillies, slit Boil it well for 2 minutes till the raw smell Pour this over the hot rasam.
• 1 dried red chilli • 1/8 tsp asafoetida of tamarind goes away.
• 1/2 tsp sambar powder • salt to taste Heat ghee in a pan. When hot, temper
• jaggery as per taste with mustard seeds, asafoetida, chana The most
For tempering dal, toor dal, fenugreek seeds, curry popular rasam.
• 2 sprigs curry leaves • 2 green chillies, leaves, green chillies and red chilli. Offered to a
slit • 1 dried red chilli • a pinch of Pour this into the rasam, add jaggery child who turns
asafoetida • 1/8 tsp fenugreek seeds and let it boil for a minute. one year old.
• 1/2 tsp mustard seeds • 1 tsp toor dal Again, heat the ghee in a pan. Proving that
• 1/4 tsp chana dal • ghee for tempering Sauté the neem flowers in the ghee over this rasam is so
a slow flame patiently till it turns brown safe that even
Method and you get a nice aroma of the neem a child can eat
In a cooking pot, boil the extracted flowers. it with rice and
tamarind pulp by adding 4 cups of Pour this over the rasam and close the dollops of ghee
water. lid of the vessel.

124 | UPPERCRUST | JUL-SEP 2024