Monday 10 November 2014

Coriander Rasam (கொத்தமல்லி ரசம்)

Cilantro or coriander (கொத்தமல்லி) is an essential part of Indian cuisine and is rich in vitamins A, B6 & C, dietary fiber and minerals, mainly iron and calcium. Generally, coriander leaves are used as a flavoring agent. Coriander leaves can also be used to make chutney, thokku, rasam, chapatti, mixed rice or even curry. This herb is used to treat stomach upset, and has anti-inflammatory and antiseptic properties. Coriander is believed to reduce blood sugar and cholesterol. This rasam is tangy and spicy with the nice flavor of coriander. You can serve this rasam as an appetizer or soup.  

Ingredients: (Serves four) 
Tamarind – the size of a large gooseberry
Toor dhal – cooked, two tablespoons
Rasam powder – 1 tablespoon
Jaggery – ½ teaspoon (optional)
Tomato – one, cut into cubes
Coriander leaves – chopped, 1 teacup or 200ml measure
Salt – to taste
Asafetida – a pinch
Ghee – 1 teaspoon
Mustard seeds – 1 teaspoon
Jeera – ½ teaspoon
Curry leaves - a few

Coriander Rasam (கொத்தமல்லி ரசம்)
Method: Dissolve pressure cooked toor dhal in 100ml of water and keep aside.  Soak tamarind in warm water for 15-20 minutes. Later, squeeze the tamarind and extract the juice.

Wash the coriander leaves well, drain excess water and chop them finely. Grind tomato cubes with coriander leaves into a fine paste using a mixer-grinder.

Add the ground mixture, rasam powder, salt and jaggery to the tamarind juice, mix well and bring it to boil in a kadai. Add dhal water to the boiling mixture. Reduce the flame and allow it to simmer till the rasam froths. Now add asafoetida and switch off the fire. Heat ghee in the tadka pan/spice pan (தாளிக்கிற கரண்டி), add mustard seeds and jeera, and when they start to sputter, switch off the fire. Add the seasoning to the rasam. Serve hot with rice and poriyal/kootu/ appalam. 

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