Charu Shubha’s ( Rasam, Soup )
Charu shubha's ( Rasam Soup )
Rasam or charu is a must in our south Indian houses. It aids in digestion and is usually eaten with rice as second course. It is like sambar but more watery and more pepper and garlic are used to help digestive juices to get activated. Mostly made with dal and tamarind and tomatoes and rasam powder. Tamarind helps free motion so good for constipation. Different types of rasam powders are used by different people, many are even found in the markets. You can use anyone of those or you can make your own at home and store it and use when ever you make rasam. I will be giving three types of rasam powders that you can make at home in my post.
Ingredients
- 1 cup Tur Dal
- 1 lemon sized Tamarind Ball
- 3 Tomatoes big
- 7 Curry Leaves
- 11/2 tsp Salt
For the Rasam Powder
- 2 tbsp Coriander Seeds
- 11/2 tbsp Pepper seeds
- 1 tbsp cumin Seeds
- 7 Garlic Cloves
Instructions
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First take a pan, add 2 tsp oil and fry all the ingredients I gave for the rasam powder. Do it on a low flame so you do not over fry them when you start to get an pleasing aroma switch off, cool and grind them into powder.
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Now take the dal clean it and soak it in water for one hour, then take it in the cooker add the tamarind ( wash it well with water before adding ) and Tomatoes and pour 1/2 glass water and cook for 8 minutes after the whistle. Some people soak it in water and add the juice later after the dal is cooked.
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After the pressure decreases in the cooker open the lid and smash all the ingredients into a smooth paste, If you have not added the tamarind, add it in juice form now.
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Transfer the ingredients from the cooker to a dish and add salt. Take a pan add 2 tsp ghee and add tempering ( 1/2 tsp each of cumin and mustard and 1 tsp of urad and channa dal and curry leaves ), when they start to splutter add 3 garlic cloves and fry for a minute and add this tempering to the dal.
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Now keep the dish on low flame add the rasam powder ( 2 tbsp ) of it and let boil for 5 minutes, switch off and garnish with coriander leaves. If you feel its bland add some more rasam powder.
