Ammama's Rasam - Rasam as prepared by my Grandmom - An instant version!

Amma makes a different type of Rasam that is instant, has no Rasam Podi, simply delectable and this was the Rasam that her Amma, my grandma...used to make! My Grandma was an amazing person...sweet, caring and loving...and  anything that she cooked had to be YUM! I guess Amma has got that from her and I hope it is passed on to me too!!!

Since this Rasam is a family recipe...which only my Ammama made...we call this Ammama's Rasam!

INGREDIENTS

1 Tomato, cut to 1" cubes
1/2 tsp Haldi | Turmeric Powder
A Lemon sized Imli | Tamarind's extract
A Pea size Hing | Asafoetida Compounded
1 Green Chilli, slit in the middle
To taste Salt
For Pressure Cook:

3 tblsp Toor Dal
3 Sukhi Lal Mirch | Dried Red Chillies
1/2 tsp Haldi | Turmeric Powder

For Masala Powder:

1/2 tsp Kali Miri | Black Pepper

1/4 tsp Jeera | Cumin Seeds
1 tsp Dhania | Coriander Seeds

For Tempering:

1/2 tsp Homemade Ghee | Clarified Butter

1/2 tsp Rai | Mustard Seeds
1 sprig Kadhi Patta | Curry Leaves

For Garnishing:
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

METHOD:

• For Pressure Cook:
• Pressure cook Toor Dal, dried red chilli and haldi for 4 to 5 whistles. Once pressure is released, remove cooked Toor Dal and keep aside to cool.
• Once cool, grind to a smooth paste, adding very little water. Keep aside.
• For Masala Powder:
• Dry roast jeera, pepper  and dhania. Crush them to a coarse powder and keep aside.
• In a vessel, capacity of atleast 1 liter, add 1 cup of water, chopped Tomato, slit green chilli, hing, imli extract, haldi and salt. Keep this to boil on low flame till Tomato is cooked.
• Add Masala Powder, Toor Dal paste and add water to adjust consistency of Rasam.
• When Rasam starts to boil|become frothy, turn off the gas. 
• In a small pan, heat ghee and add rai, red chilli and curry leaves. When rai splutters, pour this tempering on top of Rasam.
• Garnish with the finely chopped Fresh Dhania.
• Serve hot.

We enjoyed this aromatic Ammama's Rasam as a special valentine day lunch spread - SouthIndian Lunch Option 3! The Green Chilli is Appa's favourite and he will mash this up along with rice and relish it! This Ammama's Rasam can be served as a  Welcome Drink too!

We have used:

1. Homemade Ghee | Clarified Butter

2. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.