Plum Rasam by Sandya on Jun 21, 2011
I'm a big fan of Rasam and will try any recipe that comes closest to Rasam. When DK announced Plum recipes, Plum Rasam was the first thing that came to my mind, because of its tartness and the same tangy flavor that it would bring like tomato. I did some research and I believe a Tamil Magazine Vikatan carried a recipe for Plum Rasam a few years ago. Though I never saw that recipe before, I adapted a bit from Mysore Rasam and Tomato Rasam and came up with my own recipe for Plum Rasam.
- Cook time:
- Prep time:
- Serves: 4 people
- 1/2 cup plums chopped
- 1/2 cup masoor dal
- 1/2 tsp turmeric powder
- 1/4 tsp asafetida (hing)
- Sugar or Jaggery to taste if Plums are too tart
- Salt to taste
- 2 tsp coriander seeds
- 1 tsp toor dal
- 1 tsp chana dal
- 1/2 tsp black pepper
- 1/2 tsp cumin seeds
- 4 medium size dry red chili
- 1/4 tsp oil
- 1/2 tsp mustard seeds
- 1 small red chili
- 1 tsp ghee
- 3-4 curry leaves
- finely chopped cilantro to garnish
Cook masoor dal with turmeric powder. Keep it aside.
Roast coriander seeds, toor dal, chana dal, black pepper, cumin seeds and red chilis with 1/4 tsp oil, let it cool and grind finely to get Rasam Powder..
Separately boil Plums in 2 cups of water and a little salt for 3 - 4 mins. To this add Rasam Powder, asafetida and Masoor Dal.
To the plums mixture, add asafetida, rasam powder and the masoor dal.
Adjust the seasoning, add more water if you like a runny rasam or leave it as it for a thicker rasam. Add sugar or jaggery if Plums are too tart.
In a separate pan, temper mustard seeds, red chili and curry leaves in 1 tsp Ghee, add it to the rasam. Garnish with freshly chopped cilantro.
Cook Masoor dal with turmeric powder and keep it aside.
In a pan, add 1/4 tsp oil and roast coriander seeds, cumin seeds, black pepper, red chilies, toor dal and chana dal. Cool and grind to fine powder. Keep Rasam Powder aside.
Separately boil Plums in 2 cups of water and a little salt for 3 - 4 mins. To this add Rasam Powder, asafetida,
Adjust seasoning and water according to your taste. Add sugar or jaggery if Plums are too tart. Add more water if you like a runny Rasam.
Temper Mustard seeds, rd chili and curry leaves in 1 tsp ghee and pour it over boiling Rasam. Garnish with