We have come to the end of the series. It was a good run and I am more than happy to share with you all our day to day simple recipes. Based on my travel experience abroad, I realized that for foreigners, the non-Indians, North Indian and especially the Punjabi food is what they know when it comes to the Indian cuisine. At least in North east USA, there were a few but in Europe and especially in Munich there is none. The only South Indian restaurant that is popular is the Saravana Bhavan and it is just a handful. I know, when you have such a diversified cuisine with every state and every region having its own, its highly impractical to popularize everything. So I find this platform helpful to share the other gems of Indian cuisine, one at a time. So I started off at home and hope to continue this forever.
To end the series, I have a super hot soup kind of recipe - Rasam with pepper and cumin. It is more of a remedial kind. The much needed comfort when the weather is bizzare and you are down. A very simple and powerful recipe that has a soothing effect.
- 1 teaspoon Tamarind paste in 2 Cups water
- 1 Small tomato crushed
- 1 teaspoon Coriander seeds
- 1 teaspoon Tuvaram Parupu | Toor dahl
- 1 teaspoon Cumin seeds
- 1 teaspoon Milagu | Peppercorn
- Salt to taste
- 1 tablespoon Oil
- ¼ teaspoon Mustard seeds
- 3-4 Curry leaves torn
- Coriander for garnish
- Roast the ingredients and grind it to a fine powder. Keep aside.
- In a saucepan, add tamarind water, tomato, salt and bring it to a boil. Once the raw smell of the tamarind and tomato goes off, add 2 teaspoon ground powder.
- Add another ½ Cup water, check for salt and adjust that as well. Simmer it until it starts to froth on top and immediately take it off the flame.
- In another kadai, heat ghee and add mustard seeds. Once it splutters add curry leaves and a pinch of asafoetida. Pour this over the rasam.
The spice comes from pepper and no need to add rasam powder to it. Adjust the quantity of powder as per sourness of tamarind and how spicy you want. The remaining spice mix can be kept in an airtight container and can be used it for the regular rasam as well.