Rasam

Rasam

Rasam is the second main soupy dish South Indians make to mix with rice and eat with curries. In my opinion, this is especially good with potato curry.  NOTE THAT the previous version of this recipe did not come out right at all. I have adjusted amounts below hoping to have a better result next time.

Ingredients:

1/2 c. toor dal (cooked)
2 t. tumeric
1 tsp. tamarind paste
salt to taste
2 t. sambar powder
3 big shakes of asofetida powder
1 medium tomato, cut up
3-4 cloves garlic, roughly chopped (optional)
2 t. rasam powder
1 handful cilantro
1/2 t. mustard seed

Steps:

1. Cook 1/2 cup dry toor dal plus 2 t. tumeric powder for 3 whistles in a pressure cooker.  Set 1/2 cup aside for this recipe, the rest you can save for later.

2. While that is cooking, in a medium pot mix tamarind paste, sambar powder, salt, asofetida powder, plus 2 cups of water, then add cut up tomatoes and garlic if using, boil until the tomatoes are tender.

3. Add rasam powder to the pot, turn fire to low, add dal to pot and water until it is a watery rasam consistency. Cook until foam comes out on top of the rasam, then turn off the heat and add a handful of minced cilantro.

4. Finally, Cook mustard seed in some oil over a flame until it pops, then add to the rasam. Can also temper 1/2 t. of rough cracked black peppercorn if your spices are a bit old and you want it to be spicier.

Potato Curry - With Skin

Potato curry is the most popular vegetarian Indian curry (at least in this house). My mother-in-law makes two versions, this is her "skin on" variety. And, because I am so awesome, I even took some photos so you all can see what this one looks like!!

SKIN - ON POTATO CURRY

Ingredients:

-- 6 medium red potatoes, scrubbed, cut into 1/4 inch matchsticks (pictured below), and rinsed to remove extra starch.

-- 2 T. oil 
-- 1/4 - 1/2 t. whole mustard seed
-- 1 1/2 - 2 T. urad dal
-- 3 dashes asofetida
-- 1 1/2 T - 2 T. dried curry leaves (these are not powdered - if it is powdered use much less)
-- 1 t. salt
-- 1/2 t. spicy chili powder

Instructions:

1. Add approx. 2. T. oil to a hot pan, heat up over medium heat. Add in mustard seeds and cook until they pop.

2. Add in urad dal, and cook until a little brown. Add in the rest of the spices, and mix around and cook a bit.

3. Add the potatoes into the pan, and stir so they are coated with the spices and oil.

4. Mix and fry with cover off for a couple minutes, then cover and steam for approx. 10 minutes, until cooked through. Then take the cover off and fry for approx. 10 minutes more over med-low heat, until fried up a little.

Enjoy!

You can eat this with rice and sambar, rice and rasam, or rice and Vetta Kozambo and raita, etc. 

Rasam

This is the 2nd main soupy dish that South Indians mix with rice and eat with curries. I have never made it but if I do I want it to taste good, this is Mahesh's mother's recipe.

INGREDIENTS

-- 1/2 teaspoon tumeric powder
-- 2/3 cup toor dal, cooked

--3/4 liter water
-- 1 teaspoon Tamarind paste
-- salt to taste
-- 1/2 teaspoon sambar power (can substitute storebought curry powder for this)
-- 1/4 teaspoon asofetida
-- 1 small tomato, cut into pieces
 
-- 1/2 teaspoon rasam powder

-- 1/2 teaspoon mustard seeds
-- little oil

-- 1 handful cilantro


INSTRUCTIONS

1. Mix tumeric powder with toor dal, soak it 30 minutes, or 10-15 minutes with hot water. Then cover with 1-2 inches water and cook in pressure cooker for 4 whistles or until soft. If it doesn't get soft, grind in mixee.

2. While that is going, boil the water with tamarind, salt, asofetida, sambar powder, and tomato until the tomato is tender.

3. Add cooked toor dal, rasam powder, and extra water to the container until the container is filled. On a slow fire boil until froth comes to the top. Turn off the heat.

4. In a seperate pan, cook mustard seeds in a little oil over a flame until they pop. Add to rasam.

5. Add a handful of chopped cilantro to the finished dish.