One of my distant relatives, who stays here is a fabulous cook. She is a treasure house of authentic South Canara recipes. Here is one such simple rasam I learnt from her recently. If you go gaga over the rasam then you MUST try this. It is very simple & extremely tasty.
This is a great substitute for normal rasam for those who are advised to be low on protein in take. This is a rasam without lentils/dal.
Here is what you need.
Preparation time: 5-10mins
Cooking time: 30mins (Including pressure cooking time)
Carrot: 1 medium sized
Tomato: 3 medium sized
Potato: 1 tbsp cooked and mashed or 1/2 of medium sized potato (optional)
Turmeric powder: a pinch
Rasam powder: 1.5 tsp (adjust according to your family needs)
Tamarind: 1/2 tsp thick extract (adjust according to the sourness of the tomato)
Jaggery/Brown sugar: 1 tsp
Salt: According to taste
Coconut oil or any other cooking oil: 1 tsp
Mustard seeds: 1/2 tsp
Asafoetida/hing: a pinch
Curry leaves: 6-8nos
- De-skin the potato.Pressure cook the carrot, tomatoes & potato for 2-3 whistles.Allow them to cool.
- Meantime, add a cup of water to a saucepan. Add tamarind, salt, jaggery to the water & boil it.
- Grind the carrot, tomato, potato to a smooth paste. Add this paste to the boiling water. Stir well & allow it to boil.
- Add the rasam powder & boil again on medium flame.
- Prepare the tempering. Add oil in a small pan. When oil is hot, add mustard seeds. Follow it by asafoetida & curry leaves. When leaves become crisp, turn off the heat & pour the tempering over the rasam prepared.
- Stir well & serve the rasam hot with steamed rice.
- If you prefer your rasam thin & watery, avoid adding potatoes. I mostly avoid potatoes as we prefer watery rasam.
- If you don't have home made rasam powder, use MTR rasam powder.