Rasam

MrsC_772

I had a south Indian lunch at Sagar in Delhi - I wanted to try masala dosas (given their cult status on India travel forums). I now know what the fuss is about, especially with the coconut sauce. (No doubt this post will be greeted with "you haven't tried dosas until you've eaten them in [obscure Tamil Nadu village] ..." responses).

I also tried rasam. There was something unbelievably familiar about the flavour but I couldn't work out what it was or why. I've never knowingly had rasam before, but it seemed to arouse some kind of primal food memory.

What's in rasam other than some fresh tomato, tamarind, and I understand (though couldn't detect) lentils?

I have used tamarind in Indian cooking at home. Could that be the hauntingly familiar flavour?

Nick-H

I think you'll find a recipe for rasam on this site somewhere, but the major flavours is indeed tamarind.

I've got some in the fridge which the neighbour sent round as I have a cold. Rasam is the South Indian veggie equivalent of Chicken Soup. Works too

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federica

I think it is the "soup" taste... maybe like "Maggi"???

Nick-H

Tomato? I guess that ones too obvious .

The one I'm drinking just now has a lot of pepper in it!

rangss

Rasam masala consists of peppercorn, dal, coriander, dried red pepper and cumin primarily. Other spices are optional or chosen according to preference.

Of course tamarind is the other key ingredient but not a part of the masala.

The Brits anglicised it as Mulligatawny Soup which is Malaga Tanni in Tamil or "peppercorn water".

Is that cause for a familiar taste?

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atala

Isn't garlic missing in your recipe? In some rasams I remember (though definitely not all) garlic was also discernible.

shashank.aggarwal

Sometimes I feel that we get better south Indian food in Delhi than compared to South India..

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atala

At Saravana Bhavan (which is South Indian of course), Rupam or where else?

jyotirmoy

In case you don't have tamarind you can use lemon juice too. Here is a recipe:

3 cups water
1 cup Masoor dal
2 Tablespoons vegetable oil
1 teaspoon mustard seeds
5 whole cumin seeds
4 good-sized ripe tomatoes, peeled and quartered
1 and 1/4 tsp. ground black pepper
1 and 1/4 tsp cumin powder
2 cloves garlic, minced
1 cup water
1 and 1/4 tsp salt
Warm water
2 Tbsp lemon juice
Garnish: chopped green Dhaniya leaves

Bring water to boil in a saucepan, add the dal, reduce heat, cover, and cook until tender, it should take about 30 minutes.

Heat oil in a heavy pot to medium high, add the mustard and cumin seeds, and let cook until the seeds begin to pop. Reduce heat to low and cover for a minute or two. Be careful that the seeds don't burn. Toss in the quartered tomatoes, the pepper, cumin, and minced garlic and saute for a few minutes to release and concentrate flavors. Add one cup of water and salt and scrape up the pan to dissolve into the water. Let boil uncovered until the liquid is reduced by half.

Stir in the dal, and add enough water to bring the quantity up to 6 cups. Let it simmer for 10-20 minutes.

When ready to serve, add the lemon juice, and sprinkle each with finely chopped Dhaniya leaves. Serve with fried Pappads.

shashank.aggarwal

Thats top of the list, but I have never tried there, there is Tamilnadu bhawan, Sagar Ratna, but the glory lies in all those joints we have around our places. Dosa made to order..less than Rs.25..

atala

Ah, I see, you mean Tamil food mainly in terms of Tiffins. I usually get terribly thirsty with Dosas which is why I avoid them. I love Tamil food in terms of South Indian meals, Thalis that is. I crave Caracorumbu, which is a dry-onion based type of sauce. Mmmmh, the best thing in the world.

At Saravana Bhavans I do not get the quantity of food that I would like, because it is always quite limited.

Where is a Tamil Nadu Bhavan in Delhi?

Nick-H

I think we did the garlic in rasam controversy recently: I thought it should be there, but many other pointed out that it should not, and that some orthodox brahmins wouldn't eat it.

<cross-posted> Jyoti's recipe includes it!

Saravana Bhavan is over-rated. And over-priced. And, as Atala says, under-quantitied, although there is plenty for my small appetite.

Mrs N's input: Karam, chilly; Korumbu, curry --- she says there are many different kinds of "karakorumbu"

jyotirmoy

Traditionally garlic is not used.

MrsC_772

Thanks Jyotirmoy - I'll give it a go. Are dhaniya leaves fresh coriander leaves?

I'll report back on my rasam making attempts in due course. I may try with and without garlic (though I wouldn't make a very good orthodox Brahmin, since generally I err on the side of generosity with garlic in recipes!)



Someone ought to invent a licking-the-lips smiley face for recipe posts! (Or would that be too much of a challenge, since the head-wobble hasn't been cracked yet!)

shashank.aggarwal

Check this link, it has a small review and address as well..

http://delhi.burrp.com/establishment/view/191826351