A variation with local plums for die-hard rasam lovers such as me!! Plums are available in plenty in shops at present.
Here’s a recipe of regular Tomato Rasam as well for you. Like Betel Leaves Rasam
Rasam (pepper water) is comfort in a bowl. All it requires is a bit of rice to be dunked into it & you have a nourishing, warm & hearty bowl of goodness in your hands.
This version is made with locally available Indian plums which are slightly sour, small & reddish as compared to their western equivalents (shown in the picture below).
A bit of grated ginger is added to balance the acidity levels and so is a bit of jaggery (as required).
Perfect meal for chilly monsoon evenings!!
Recipe for Plum Rasam
Ingredients (Serves 4 persons)
To dry roast on low flame & grind to coarse powder
- 1 teaspoon whole black peppercorns
- 1 teaspoon cumin/jeera seeds
- 1 tablespoon coriander / dhania seeds
- 1 teaspoon toor dal
- 1 teaspoon chana dal
- 2 cloves garlic (optional)
- 1 sprig fresh curry leaves
- 3 whole dry red chillies, broken
- 200 gm or 5 nos Indian plums
- ¼ cup toor dal, cooked with a pinch of turmeric until mushy (optional)
- 1 large tomato, chopped
- 1 green chilli, slit
- 1 teaspoon grated ginger
- 2 teaspoons rasam powder (detailed above)
- 1 teaspoon jaggery if plums are too sour
- Water as required
- Salt to taste
For the tempering:
- 1 teaspoon oil / ghee
- Pinch of asafoetida / hing (optional)
- 6-8 curry leaves / kadipatta
- ¼ teaspoon mustard seeds / rai
- ½ teaspoon cumin seeds / jeera
- 1 dry red chilly
- 1 tablespoon chopped coriander leaves, for garnish
- Boil the plums in hot water with ¼ teaspoon salt for 5 minutes, remove the seeds & skin, mash well.
- Return to heat along with 1 cubed tomato & boil covered for 5-7 minutes until mushy. Remove the skins.
- Grind both the plums & tomatoes together into a smooth paste.
- Boil the mixture in a deep steel vessel with cooked toor dal (if using), grated ginger, salt, green chillies, 2 teaspoons of the above rasam powder, jaggery, salt and water as required.
- Most important-a good rasam is never boiled after adding rasam powder as it can turn bitter. As soon as tiny bubbles start to appear and a froth starts to form on the top, give it a quick stir, turn off the flame. (refer video below)
- Remember rasam is a soupy consistency preparation.
- For the seasoning, heat oil in a small pan, add mustard & cumin seeds, a pinch of asafoetida (optional), curry leaves and pour over the prepared rasam.
- Serve hot garnished with chopped coriander leaves.
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