Few things surprise me a lot. Like there are certain dishes that we prepare almost every day, yet they are not featured in my dear blog. Jeelakarra Miriyala Rasam is one such dish. Rasam as most know is a 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, in fact, teases her saying, she prepares it lip-smacking when guests drop 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 it's the right spice and tangy.
Ingredient Needed
Toor Dal - Fistful, or ladleful (app 50 gms)
2 inch Tamarind
Tomatoes - 1 medium
Curry leaves - 2 springs
Coriander leaves - 5 springs
Salt to taste
Seasoning
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
Method to prepare
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 the required amount of water.
Pressure cook for 1 whistle.Crush garlic along with the red chilies 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.
Nags says
i dont know how you do it Srivalli!! 2 kids, job, 2 blogs!! seriously!! when do you cook, let alone blog?!
Kalai says
Love rasam anywhere, anytime! 🙂
Cham says
My favo rasam, all south- indian carry their own version 🙂 looks good
Uma says
Mouth-watering Rasam! Lovely.
Divya Vikram says
Rasam is my favourite..That looks lovely Srivalli
Kamini says
This is my favourite cold weather pick-me-up.
Lovely pictures!
Kamini
Happy cook says
When i saw that bowl of rasam , i was thinking to myself would love to drink that rasam just like that.
Was reading Nags comment and i thought you had 3 kids
Asha says
Sri, I think the same way.Lot of dishes I cook at home, I don't think they are not blogable but when I see the same dish in other blogs,I think "Hey, I make that all the time!" 😀
Rasam looks fabulous. I make it with dal too, not just it's water since want thick gravy! Good one Sri, keep blogging!:)
I just e mailed you back.
satya says
Beautiful pic Srivalli.Looks like your rasam and the serving bowl are made for each other.:-D
Anonymous says
Can you please post the recipe for your amma's Rasam powder? I ahve tried to make my own so many times. It never comes out good.
sra says
Yours looks very clear. Ours is full of bits and bobs!
bee says
dear srivalli, do you have the rasam podi recipe? could you post it, please?
Vaishali says
Srivalli, Rasam is my favorite, and your version looks really special. Thanks for sharing the recipe.
sowmya says
The rasam looks very tempting!!!
Coffee says
I just dicsovered your other blog and read your "Tom and Jenny " love story. Very beautiful Sri.... And the illustrations are just awesome! 🙂
Srivalli says
Nags, I guess I am too obsessed..thanks for your support...btw..I have 3 kids..
Kamini, I guess this really works like anything right...
Happy cook, you are most welcome...yes you are right...i do have 3..:)..
Asha, so true...thank you..thats nice to know...yeah checked it..thank you
satya, glad you liked it...I too thought so..you know I had taken rasam pictures many times...but never felt it was looking good..finally thought the colour of this bowl will suit...and it did..
Kalai, yes...thank you
Cham, yes I know there are too many
Anon, can you please leave your initial next time..sure will post it next time...
Divya, Uma,
sra, glad you liked it...but I thought most like it bits and bobs???..
bee, sure will do it next time...actually thought of posting that first then this..but no pictures of that...will take the pictures this weekend...
Vaishali, thats nice to know..yes it is very special ..you are welcome
Coffee, glad you did and liked...actually the story is written impromptu based on the sketches...before I upload..
Siri says
Surprise for u on my blog!..:D
Siri
Anonymous says
We tried your rasam today.No words to say how tasty it was.Very nice with hot rice.One of my office friend,who came for dinner liked it very much and conveyed his thanks to you.Thanks for sharing it with us and for your help in making us this.
Sam
Krithika says
hi
i have been frequenting ur blog very very often. what i like most about this blog is that most of your recipies require basic ingridients which are always at home.
I made this rasam, and was simply wonderful.
And the way u write is awesome.Just love your site.
Srivalli says
Krithika Thank you for the kind words, appreciate the feedback and so glad you enjoy reading the site.
Pratap says
Where is jeerekara and meeryalu in the rasam
Srivalli says
The Rasam powder used has only jeerekara and meeryalu.