Today I am sharing a simple and easy recipe.Many of my readers have asked how do I make Rasam. Well i make different types of rasam and this particular recipe I learnt from my better Half Mr RP. He is an occasional cook and whips out some delicious dishes once in a while(Read a very rare occasion ).KATHIRIKAI VATHAL / SUNDRIED EGGPLANT RASAM is so addictive.
This recipe can made with easily available ingredients in your pantry.Vathal is store bought.You can make it home if you have an option to sun dry it.I have not tried it yet. There are many types of vathal available in the market.
RECIPE FOR KATHIRIKAI VATHAL RASAM / SUNDRIED EGGPLANT RASAM:
- 2 Small Tomatoes cut into cubes
- 4 Garlic pods minced
- 1″ Ginger chopped
- 5 Cups of water(i have used 160 ml cup)
- 1 Tsp Jeera /
- 3/4 Tsp Black Pepper
- 1/4 Tsp Sambar Powder
- 10-12 Kathirikai Vathals
- Generous pinch of Asafoetida / Hing
- 1/2 Cup fresh coriander finely chopped
- Handful of Curry Leaves
- 1 Tbsp Ghee
- 1/2 Tsp Mustard seeds
- Salt to taste
- 2 Dry Red Chillies
Add water in a wide Bowl . Add the chopped tomatoes and lightly mash it with a masher. Keep this on medium flame.
Once it starts to boil add the minced garlic and chopped ginger. Using a mortar and pestle pound the black pepper and jeera till you get a coarse powder.
Now add the pepper and jeera powder to the boiling tomato ,garlic and ginger mixture.Keep it on low flame.
Now add rasam powder, salt, coriander ,curry leaves and sambar powder and allow it to boil for good 10 mins on low flame.
Heat another pan. Add ghee. Now shallow fry the vathal until crisp.Once it is done add the mustard seeds,hing and red chilli for the tadka.
Pour this vathal tadka into the rasam bowl. Allow it to boil for another 5-7 mins.
Switch off the flame and serve as soup or with rice to soothe your sore throat .This is absolutely light on your tummy and improves your digestion as well.
- If you cannot find Vathal you may skip it.
- I use home made rasam and sambar powder.If store bought you may have to add a little more.
- This proportion is to suit my family’s palate.
- You can add boiled and mashed Toor dal to the rasam.