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Nataraja Iyer Rasam

Nataraj Iyer Rasam

Nataraj Iyer Rasam is a very aromatic and tastier than any other rasam. It is very unique and different from other rasam. I have mentioned in my other rasam recipes that we should not allow it to boil. Whereas here we are going to boil the tamarind extract along with spices until it reduce to half. Nataraja Iyer prepared this rasam with brass vessel. It will taste better when cooked in brass vessel.

Nataraja Iyer Rasam

I got this recipe from my Anni. I wanted to thank her for giving me this wonderful and flavorful recipe. Here we go to the recipe.

Nataraja Iyer Rasam

Ingredients:

Toor dhal - 1 cup
Tamarind - lemon sized
Tomato - 1(optional)
Red chilli - 5
Crushed Green chilli - 3
Asafoetida- a generous pinch
Turmeric - 1/4 tsp
Jaggery - 1 tsp
Curry leaves - a sprig
Salt - as needed
Oil / ghee - 1 tsp

To Grind:

Black Pepper - 1 tsp
Cumin - 1/2 tsp

To Temper:

Mustard seeds - 1/2 tsp
Fenugreek - 1/2 tsp
Jeera seeds - 1/2 tsp
Garlic - 4 pods(crushed)

Method:

Clean and pressure cook toor dal with little turmeric. Mash it well and keep aside.

Soak tamarind in warm water and extract its juice. Add in dry red chilli(break it), crushed green chilli, jaggery, turmeric, asafoetida, turmeric, salt,  and curry leaves.

Add in enough water and bring it to boil. Allow this boil until it reduces to half.

Meanwhile, pound pepper and cumin with a mortar and pestle or a mixer.

At this stage, keep the flame in simmer and add mashed toor dal and coarsely ground pepper,cumin powder.

When it starts to froth at the top remove from flame.

Heat oil in a pan, add the ingredients listed under "to temper". Pour this tempering over the rasam. Garnish with coriander leaves.

Serve hot with rice.

Note:
  • Do not add too much jaggery as it will become sweeter and spoil its taste.
  • Adjust red chilli and green chilli to your taste.
  • Ghee enhances its flavor.

Pictorial:
pressure cook dal
Clean and pressure cook toor dal with little turmeric. Mash it well and keep aside
add green chilli, turmeric, salt
Soak tamarind in warm water and extract its juice. Add crushed green chilli, turmeric and salt
red chilli, curry leaves added
Add red chilli(broken), asafoetida curry leaves
jaggery
Jaggery
pound pepper
Pound black pepper and cumin with a mortar and pestle. Also crush the garlic
boil tamarind water
Bring them to boil. Allow this boil until it reduces to half
add dal
When it reduced to half, add mashed dal
mix well
Mix them well
add crushed pepper
Now add the crushed pepper, cumin
coriander leaves
When it begins to forth, add the coriander leaves and remove from flame
do tempering
Heat oil in a pan, add the ingredients listed under "to temper". Pour this tempering over the rasam
Iyer Rasam Ready
Its Ready!

4 comments:

  1. Very unique Rasam. My whole family appreciated me as a kitchen queen. All because of you��

    ReplyDelete
    Replies
    1. Very happy to know. Glad you liked it. Keep checking my blog.

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