Few things surprise me a lot. Like there are certain dishes that we prepare almost everyday, yet they are not featured in my dear blog. Jeelakarra Miriyala Rasam is one such dish. Rasam as most know, is must in most households down south. And mine is no less. What’s more, this is Amma’s signature dish. People from far and away visit us, especially for her Cumin & Pepper Rasam. Dad, infact tease her saying, she prepares it lip-smacking when guests drops in. Dad calls it Guest’s Rasam. And if by any chance it doesn’t come out tasty, he will ask her why she didn’t prepare a Guest’s Rasam. I have seen many falling in love with her Jeelakarra Mirilaya Rasam, that I have stopped counting. Both my sils family adore her rasam and when they visit, I ask Amma to prepare a big vessel of Rasam for them.They love it so much that we end up preparing for the night also. Even now both my Athamma and hubby dear nod their head sadly and say it doesn’t equal amma’s taste. So I have stopped asking them how it tastes.
Amma normally makes the rasam powder and stores it for a week or so. And she takes special care to make this as Dad is fond of drinking this during the evening times. He has it more like an appetizer before dinner. So extra care is taken to ensure its the right spice and tangy.
Toor Dal – Fistful, or ladleful (app 50 gms)
Tamarind – size of two pebble. (app 3 ” dried)
Tomatoes – 1 medium
Curry leaves – 2 springs
Coriander leaves – 5 springs
Salt to taste
Mustard + Urad dal – 1/2 tsp
Garlic pods – 4 pods
Curry leaves – few
Red chili – 1-2
Asafetida a pinch
Rasam Powder – 30 gms
Oil – 1 tsp
Normally we pressure cook Toor dal for Sambar and Rasam together. If you are cooking Rasam alone, ensure you cook with enough water to get a well cooked dal.
Soak tamarind in water and extract the juice.
Once the dal is well cooked and mashed, in a bowl mix the dal, tamarind juice along with chopped tomatoes. Add salt, curry leaves and coriander leaves. Add required amount of water.
Pressure cook for 1 whistle.Crush garlic along with the red chillies and curry leaves. This adds more flavour to the rasam.
Heat a pan with oil. Temper with the seasonings. Then add rasam powder. Fry for a min and gently add the boiled rasam. Bring to a boil and remove.
We turn to this rasam on all occasions and it never fails to pick us up.