September 18, 2006
I have been sporadic with my posts due to computer problems which have been plaguing me for the last week. Even as I battle it out with my computer, I have been cooking and eating and having fun too!
This past weekend, my MIL and I tried out new recipes - Pomegranate Rasam & Raw Banana Cutlets. We got the recipe from a supplement (Aval) of Vikatan, a popular Tamil magazine. The entire issue was devoted to grandma's remedies, and included 12 kinds of rasam. We got the idea for pomegranate rasam when we spotted fresh pomegranate at the grocery store. To go with rasam we made crispy raw banana cutlets - the perfect foil to sweet and sour rasam.
Here is the recipe for the rasam.
1/2 cup Toor dal - boiled
1/2 tspoon mustard seeds
1/2 tspoon cumin seeds
1 1/2 tspoons rasam powder - we used homemade rasam powder
sprig of curry leaves
pinch of turmeric
pinch of asafoetida
salt to taste
cilantro to garnish
Take out the seeds from the pomegranate. It came to a full bowl.
Put it in a food processor and grind it with a little water.
Strain it. It comes roughly to a glass or 1 -1/2 cups. Set it aside.
Heat a thick bottomed pot and add the pomegranate juice.
When it starts boiling, add the turmeric and rasam powder and boil for 3-4 min.
Add the dal, stir well and let it cook for another 3-4 minutes.
In a tadka ladle, heat oil and temper with asafoetida, mustard seeds, cumin seeds and curry leaves. You can also add green chillies. The rasam powder we used was very spicy so we omitted the green chillies.
Add the tadka to the rasam and salt.
Garnish with finely chopped cilantro. Serve with steamed rice.
Stay tuned for the Raw Banana Cutlet recipe!