Sunday, June 1, 2014

Kothamalli Rasam / Coriander Rasam


Today's recipe is another signature dish of my MIL. My MIL calls this as "Ammangee Rasam". The first time I heard the name I was very much confused as to why this name. Then she told me how she tasted this rasam first time at her Ammanjee's (Mama's son) and it was he who had made it and so the name. Every time she prepares the rasam she never fails to remember and tell me how tasty and flavorful the rasam was. Indeed it is a very flavorful rasam with all fresh ingredients. Though the color may not look very appealing and that's because of the ground coriander, the taste is amazing. My children like to have as it is in a glass. Now off to the recipe



What you’ll need
  1. Tuar Dal – 2 tbsp, cooked and mashed
  2. Tamarind – a marable sized ball
  3. Turmeric Powder – ¼ tsp
  4. Asafoetida – a generous pinch
  5. Salt to taste

To Grind
  1. Tomato – 2 big
  2. Coriander Stems with leaves – 25
  3. Ginger – a small piece
  4. Garlic – a big pod (optional)
  5. Dried Red Chilly – 1
  6. Black Pepper – ¼ tsp
  7. Cumin Seeds – ½ tsp

To Temper
  1. Oil/ghee – tsp
  2. Mustard Seeds – ½ tsp
  3. Dried Red Chilly - 1

Method
  1. Soak the tamarind in about ½ cup of water for about 10 to 1 5 minutes.
  2. Squeeze and extract the juice and discard the fiber
  3. Grind all the items mentioned under “to grind” to a smooth paste without adding any water.
  4. Transfer this ground paste to a vessel.
  5. To the ground paste add the tamarind juice.
  6. Also add turmeric powder, asafoetida and salt to taste.
  7. Add 2 cups of water
  8. Bring this to boil and boil for 7 to 8 minutes or until the raw smell disappears.
  9. Reduce the heat to lowest. Mix the mashed dal with 1 cup of water and add it to the rasam.
  10. Simmer until the rasam starts frothing up. Do not boil.
  11. Remove from flame.
  12. Temper with mustard seeds and red chilly.

Serve hot with rice and any vegetable stir fry or simply pour in a glass and enjoy as a soup.





12 comments:

Hema said...

The rasam should have been very flavorful..

Ms.Chitchat said...

Perfect comfort food, love it any time.

Hamaree Rasoi said...

Tasty and tangy looking rasam.
Deepa

Shobha said...

I love coriander flavour.. will try out this rasam soon..

Julie said...

flavorful rasam :)

Sona S said...

Delicious and flavorful rasam!!!!

Chitra Ganapathy said...

Except coriander leaves,i make the same masala for rasam. Will try adding these leaves.Must be very flavourful i guess :)Thanks for sharing !

Anu s kitchendelights said...

Aromatic rasam....nice to go with rice.

Priya Suresh said...


Such a comforting food, can survive many days with it.Very cute name 'Ammanjee's rasam'.

Arjunan Akilandeswari said...

Wow... Looks
Great

Amuthis Kitchen said...

Kaveri. I am always confused as what is different in Kothamalli rasam as I add coriander leaves in almost all types of rasam I make. I think adding ginger will give an unique flavor to this rasam. Will try this way.

Nagashree said...

Perfect bowl of appetizer on a cold day!

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