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.
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
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
Black Pepper - 1 tsp
Cumin - 1/2 tsp
Mustard seeds - 1/2 tsp
Fenugreek - 1/2 tsp
Jeera seeds - 1/2 tsp
Garlic - 4 pods(crushed)
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.
- 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.
|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 crushed green chilli, turmeric and salt|
|Add red chilli(broken), asafoetida curry leaves|
|Pound black pepper and cumin with a mortar and pestle. Also crush the garlic|
|Bring them to boil. Allow this boil until it reduces to half|
|When it reduced to half, add mashed dal|
|Mix them well|
|Now add the crushed pepper, cumin|
|When it begins to forth, add the coriander leaves and remove from flame|
|Heat oil in a pan, add the ingredients listed under "to temper". Pour this tempering over the rasam|