Thursday, February 23, 2012

Vendhaya Rasam

        From Today we are starting the second week of Blogging Marathon Edition#13 and for this week my selected theme was "Seven Days of Rasam" . After a week of successful BM under Rice theme I am not yet tired and begin the fun with seven types of Rasam. Rasam, one of the staple menu of  a complete South Indian Meal n its very common and favorite at my home too. My fav rasam was Tomato Rasam, and i have already share some four rasam types but still find easy to make 7 rasam variety. For the Day 1, Vendhaya Rasam...I remember my neighbor maami makes different kinds of rasam daily and also she share a small cup of rasam daily to us but i never bothered about the recipe. Recently i saw this rasam recipe in Tomato Blues immediately i bookmarked and tried it . The next week i saw Valli's BM schedule with Rasam as one of the theme. So again i made this recipe and took pictures to share it on my blog. Very flavorful and tasty rasam i liked its unique taste, it wan't bitter so good n appetizing. Now to the recipe...


Ingredients
  1. Tamarind     1 gooseberry sized piece soaked in 1/2 cup warm water for atleast 20 minutes.
  2. Tomato    1 medium
  3. Rasam powder    1 and 1/2 tsp( i used store bought only)
  4. Salt   to taste
  5. Turmeric powder   a pinch
  6. Cilantro    2 tbsp(chopped)
To roast n grind
  1. Oil/ghee    1/4 tsp
  2. Tuvar dal    2 tsp
  3. Fenugreek seeds/Methi seeds    1/2 tsp
To Temper
  1. Oil/ghee    1 tsp
  2. Mustard seeds   1/2 tsp
  3. Hing   1/8 tsp
  4. Dry red chillies   2 no.s
  5. Curry leaves   1 sprig
Method
  • First heat 1/4 tsp oil in a small pan, add dal n methi seeds and roast till light golden color n flavor comes.
  • Then cool it and grind it to a fine powder n keep ready.
  • After that, extract tmarind juice from the soaked tamarind and mash/grind tomato and keep ready.
  • Now in a vessel, add both tamarind juice n mashed tomato , rasam powder,turmeric powder and enough water.(to desired consisitency)
  • Bring this mixture to boil, and add ground methi-dal powder and mix well .
  • Now again cook rasam until it turns frothy, add some cilantro leaves and trun off the stove.
  • Then heat oil in tempering pan, and add the tempering ingredients and wait till it splutter and then add it to the rasam.
  • That's it ...Flavorful Tasty Vendhaya Rasam is ready to serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

28 comments:

  1. wonderful methi rasam...I love sipping on fresh rasam on chilly days

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  2. i love tamarind so I am sure I would love this rasam

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  3. looks yum n spicy .........vl try this for my kid

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  4. Love the spicy tangy flavor..Luscious!!

    Erivum Puliyum

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  5. I've never tried this before, full of flavor, nice clicks dear..

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  6. I remember this too in Anu's blog & had made a note :).. Your's looks perfect..look forward to see more of them now !

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  7. I make Vendaya kuzhambu but rasam is very new to me. This looks great and love your clicks

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  8. a comforting bowl of rasam....yummy dear

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  9. We too make one similar to this and call pulisaaru.. Love it a lot :) Nice clicks ..

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  10. I too had bookmarked it from Anusha's space...but yet to try it...looks so good

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  11. Lovely rasam...love your photos :-)

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  12. Looks awesome Sangeetha...looking fwd to all your different rasams..

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  13. Rasam is my favorite comfort food, can drink the whole bowlful.

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  14. Replies
    1. give it a try...a must try for Rasam lovers :)

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  15. wow...it surely looks delicious....rasam is one of my hubbys favorites....bookmarking the recipe :-)

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  16. Looks delicious and so comforting..!

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  17. Thanks everyone for your lovely comments...do keep visiting :)

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  18. Lovely rasam... Looks delicious and tempting... I would def try it out

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  19. I TRIED IT JUST NOW AND IT WORKED OUT WELL .. FLAVOUR IS TOOOO GOOD ... I REALLY LOVE IT ..

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    Replies
    1. Thank u for u feedback...glad that u liked it :)

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