Hello and welcome to Masala Trails.
Today I'm making Rasam.
Rasam is something that you will find in every part of South India.
Each region of course has it's own version.
Today I'm making my mother's version.
Rasam is something that you can have as a soup,
it is something that works fantastically well with Rice,
and if you're a little under the whether,
and you know that little cold coming in
this is the perfect antidote for that. So let's just get started.
Just take a thick bottomed pan,
to this I'm gonna add 1/2 cup of Split Pigeon peas.
1/2 cup of Petite Yellow Lentils or Moong Dal.
In some parts you also use Chana Dal or Gram flour.
You can use the same as well.
This is what my mother does so I'm just sticking with that.
Just give it a good toss.
To this I'm adding about 7-8 Dry Red Chillies.
I do not like to add too many Chillies at this stage,
so that you know, if at all I feel like
my next guest does not like it very spicy
I can go easy on the spices.
I'm just gonna let this be in high flame and keep stirring it,
I just want my lentils to be nice golden in colour.
So my Lentils are done, I'm just gonna put it in a blender right away.
Just that leave this aside for now for it to cool down.
So now in the same pan,
We're gonna add some
Coriander Seeds, I'm adding about 6 tsp of Coriander Seeds.
So I'm adding about 4 tsp of Pepper..
..that is because my Pepper is really strong.
So you know based on what Pepper you're using,
just I would say sort of rationalize.
Okay give it a good mix!
Again we want the Coriander Seeds to be sort of golden,
we don't want it to be brown so...
you just keep stirring it and you know keep watching it.
So my Coriander Seeds are beginning to turn golden,
so to this I'm going to now add Cumin Seeds
so I'm adding about 3 tsp.
So to this now I'm adding like a little more than 1/2 tsp of Asafoetida.
If you're using a chunk of this, add it with the Lentils
but I'm using the powdered form already so it goes right at the end.
Okay just give it a good mix!
I cannot tell you how lovely my kitchen smells right now.
Okay now this is done, let's switch it off.
You can also let it cool and you know...
cool everything separately and grind it at your own pace,
I'm in a hurry to quickly make this Rasam,
so I'm just gonna go ahead and do it now.
And let's put it in the same blender bowl.
So now I'm gonna grind this into a fine powder.
So the Rasam powder, we've made can
stay for a month and a half in an airtight container
you can just leave it at room temperature.
If you're too lazy to make this, you can just walk into any Indian store
anywhere in the world and you'll get pre-made Rasam mixes as well
which works really well.
I just make this really often so I prefer doing this, but
if you're just going to make it like a 1 time thing
just go ahead and buy a premix.
So as you can see it's a fine powder,
and that's how we want it so let's just leave it aside for sometime now.
So now for the second part of the recipe,
I'm gonna take a thick bottomed pan,
to this I'm gonna add some Coconut Oil.
You can also use Ghee as well.
Okay to this,
we're gonna add some mustard, make sure that your Oil is hot.
Just about a tsp and a half and let it splutter.
To this I'm just gonna add some Cumin as well.
Okay now I'm gonna add some Red Chillies, dried Red Chillies.
I'm gonna add a handful of Curry Leaves.
I've got an inch and a 1/2 of Ginger which I've chopped.
About 5 cloves of Garlic, which again I've chopped.
Just give it a good mix!
Now to this, I'm gonna add some Turmeric.
A little more than half a tsp.
Just gonna add about a tsp of Red Chilli Powder.
And I'm going to add a whole tbsp of the spice mix that we've already made.
Just give it a good mix!
So I've got about 2 Tomatoes here which I've cut into thick slices,
We don't want them too thin,
like I've got, it's maybe about 1/2 an inch thick.
So just kind of add that.
Mix it with the spices.
I'm just gonna add some Water, to let our Tomatoes cook.
Okay so now I'm just add some Tamarind,
I had soaked a big bough of Tamarind in hot water already.
So I'm just using the Water.
Rasam is...
a lot about the Tamarind,
so make sure you're using really good quality Tamarind.
Give this a mix!
Now just cover it and leave it,
we want the Tomatoes, to be really nice and soft.
So keep it on low flame and just forget about it next 5-10 mins.
So let's check on out Tomatoes,
And out Tomatoes are very nice and soft..
as you can see they're breaking apart and that's how I like it,
so now I'm going to add, a cup of already pre-cooked
Dal, Toor Dal this is basically, Split Pigeon Peas
which I have pressure cooked, just to make this faster.
So I'm gonna add that.
You can also,
If you don't want to add Dal, it is also completely fine..
..there are lot of Rasams that exists out there which don't use Dal,
but if you're looking for more thicker consistency
I suggest you add it.
Okay, just give it a good mix!
To this I'm going to add lot's of Water now.
Because Rasam is very Watery.
So we want it watery,
as you can see I've filled up my bowl almost.
Now let just add some salt to taste.
So let's just cover it and keep it for a good 10 mins on low flame.
So let me just quickly check on my Rasam.
Oh, it smells so good.
I'm just gonna have a quick taste,
to ascertain if everything's come together.
It's really nice.
If you're like me, this is good enough for you.
But if you do not like something sour add..
..a bit of Jaggery to it and sort of finish it off.
I hope you enjoyed this recipe,
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