SHALLOT RASAM

Initially,I was attuned to only a few variants of rasam : Toor dal rasam,tomato rasam,pepper rasam,garli rasam and lemon. But after I discovered newer variants,I really started liking it and have included it in my menu. I was really intrigued by this onion rasam,as I haven't tried this before. The taste was really amazing as the shallots in the rasam enhanced it. You can even use the store bought/home-made rasam powder; but i always prefer the powder cited in this post.

 INGREDIENTS TO  GRIND :

TOOR DAL- 3 TSP

PEPPERCORNS-  3/4 TSP

CUMIN SEEDS- 3/4 TSP

GARLIC CLOVES- 3 NOS

RED CHILLIES- 1

FOR SEASONING :

GHEE- 2 TSP

MUSTARD- 3/4 TSP

CUMIN SEEDS-3/4 TSP

ASAFOETIDA-1/2 TSP

CURRY LEAVES- 2 SPRIGS

 

OTHER  INGREDIENTS :

SHALLOTS- 10- 12 NOS

TOMATOES-2 NOS

TURMERIC POWDER-1/4 TSP

SALT TO TASTE

TAMARIND- GOOSEBERRY SIZE

CHOPPED CORIANDER LEAVES 

OIL- 3 TSP

METHOD :

1. Soak tamarind in warm water and extract syrup.

2. Wash,wipe and cut the tomatoes and mash it well inside the tamarind syrup. Add turmeric powder and salt to the syrup and keep it aside.

3. Grind toordal,peppercorns,cumin seeds and red chillies to fine powder. At last add the garlic cloves to the powder and blend it along.

 

4. Heat oil in a pan and throw the shallots after peeling it. Add some salt and saute till the shallots change colour. 

5. Now pour the tamarind syrup over the sauteed shallots and boil till the raw smell of the tamarind evades completely.

6. Now add in the powder to the boiling syrup and simmer in mild heat for a minute.

7. Prepare the seasoning and add it to the rasam.

8. At last garnish with chopped coriander leaves and serve.