Rasam with Cauli-Rice and Potato Kari

This post has been long due. I make this Rasam sadham (rice is called sadham in tamizh) often and that is the reason it has not appeared on my blog just yet. Whenever I make it, I cannot wait until it is photographed to eat it. That’s how good it is. Rasam Sadham is one of TamilNadu’s favourite comfort food. This is to tamilians what chicken soup is to westerners. So here is my non guilty, load up on your fave, don’t stop eating, recipe. The best way to enjoy this to pack this for lunch in a soup container. With traditional rasam sadham, it loses its taste after being in a box for half a day since the rice absorbs all the flavour. Where as with this , the rasam stays just as you prepared it and you would not miss your rice. Trust me!! Try this at home. Enjoy!!

Rasampotato3

Ingredients

Rasam

  • Rasam powder 1.5 tbsp
    • If you want to ground fresh (or you do not have ready made) do this
    • Dry roast, 1 tsp cumin seeds, 1 tsp coriander seeds, 1/2 tsp black peper, 1 dried red chillies
    • Powder them in a spice grinder with 1 tsp turmeric powder
  • 1 whole head of garlic (you can use a few based on your garlic fondness)
  • 2 tomatoes chopped
  • 1/2 a lemon
  • Cooked thuvar dhaal 1 Cup
  • Asafetida – 1/2 tsp
  • Mustard seeds
  • Rice flour – 1 tbsp
  • Cauli-Rice (Click here for preparation method)
  • Cilantro and Ghee to garnish

Potato Kari

  • Potatoes 4 – cut in to smallest cubes
  • Tumeric Powder – 2 tsp
  • Chilli powder – 2 tsp
  • Asafetida – 1/2 tsp
  • Onions – chopped – 1/2 cup
  • Green peas – 1/4 Cup
  • Mustard seeds
  • Curry leaves to Garnish

Putting It Together

Rasam with Cauli-Rice

  • In a pan, add some ghee and fry the garlic pods until nice and golden brown on the outside
  • In the same pan, add 2 cups of water, tomatoes, rasam powder, asafetida, salt and bring it to boil on medium heat
  • when the tomatoes are cooked through, add the thuvar dhall and bring it to a boil once more
  • If the rasam is too watery, take some rasam in a bowl, add 2 tbsp water and the rice flour to make a roux. Add it back to the boiling rasam
  • Once the rasam is cooked through, switch the stove off and while it is hot, squeeze in the juice of half a lemon
  • Mix and test the taste. It should have a tingling sourness to it.
  • Add in the cauli-rice and just heat it through for the cauli-rice to absorb the rasam
  • Sputter some mustard seeds in ghee and add it along with cilantro to the Rasam

Potato Kari

RasamnPotato1

Kari is the actual south indian dry vegetable preparation. It is the one that morphed in to what we now know as curry. But since everybody associates curry with everything Indian, I am going back to my roots for some delicious southindian kari. This potato kari is very simple yet, the most amazing side dish for rasam. Here is what we do.

  • In a wok, add some oil and sputter the mustard seeds
  • Add the onions and saute them till they are soft
  • Add the potatoes, peas, all powders and salt
  • Sprinkle some water on the potatoes and let it cook on medium to low heat
  • Once the water from the potatoes are absorbed and the potatoes yield to your touch, turn back the heat to medium high
  • Add some oil keep tossing the potatoes until they are golden brown and crispy
  • Just before removing from fire, add the curry leaves and toss it a couple of times

For additional flavour, roast some papad, make some cucumber raita to go with the rasam and kari.

I usually avoid the garlic when packing for lunch.

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2 thoughts on “Rasam with Cauli-Rice and Potato Kari

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