Rasam

Rasam
Description

Pala Perima's recipe

Yield
4 Servings
Preparation time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
Ingredients
1 T Cumin seeds
1 T coriander seeds
1 t mustard seeds
1 t Black peppercorns
6 Coriander leaves (Use washed whole stems including roots)
1 Curry leaves (Use whole stem with leaves)
1 Garlic (Use one head with skin)
1 t urad dhal
1 Red chilli (Dried. Use whole with stem)
4 Tomatoes (Peeled and grated, or use 1 can)
4 sli Onion (Thinly sliced)
1⁄2 t Turmeric powder
1 t birth masala (marandhu sellu)
1 tamarind (Golf ball size soaked in 2 cups warm water)
1 T coconut oil
1 t Salt
Instructions
  1. Dry roast and grind whole spices (first four items above)*
  2. Crush curry leaves, coriander stems, and garlic in mortar/pestle**
  3. Heat oil in pot. When warm, add urad dhal. (Do not brown).
  4. Add onions, red chilli, turmeric, birth masala and lightly brown
  5. Add tomato and stir until cooked
  6. Add * and ** above
  7. Add salt and stir well
  8. Pour in strained tamarind liquid
  9. Boil gently for 10-15 minutes

 

Notes

"Birth masala" (or "marandhu sellu" as my tribe calls it) is basically a garam masala with ground Ajwain (carom seed, "omam" in Tamil) added. The spice is ostensibly bad for pregnant mothers but ostensibly good for postpartum detox, hence the name. Most Indian spice stores in South Africa make premixed versions.

Source

Panoomathy Pillay

Picture of the author