Mysore Pepper Rasam

The nippy afternoons and cold nights are a great time to warm the innards of body and soul with steaming hot soups. A few days ago, I had two people in the family with a running nose and cough. Just the right time to stir up some peppery, tangy, rasam. Every region has its own signature soup. Rasam is ‘the go-to soup’ of most South Indians when nursing a fever or cold. It features prominently in the menu for convalescents and nursing moms too. Well, even if you do not belong to any of these categories, you can still enjoy a hot mug of this delicious ambrosia.

I learnt this recipe for Mysore Rasam from my sister in law, Geeta. She is as creative in the kitchen as with her poetry. A truly inspiring person. We had this hot rasam at their home paired with steamed rice and a runner beans stir fry. Fond memories of that meal still linger, long after. Special people and some meals have that effect on us, don’t you agree? Well, I just had to recreate this at our home. Here, I have added extra pepper to suit our requirement. Everything else remains the same as Geeta’s rasam. Balmy, soothing, tangy, fragrant, instant comforter of stuffed noses and reliever of misery. Go on, make some for yourself.

Mysore rasam is unique in that it uses dry coconut apart from regular spices. Besides, the spices are always freshly roasted and ground. The effort of roasting fresh spices, grinding them and adding that magical powder to the rasam makes the end result so worth it.

ALLERGY INFORMATION

• Does NOT contain gluten, soya, lactose, corn, nuts.

Preparation time –10 minutes, Cooking time – 35 minutes, Serves - 4-6

You Need -

Cookware - Pressure cooker of 2 or 3 litre capacity, 1 Sauce pan/stew pot/steel pot of at least 5 litre capacity, 1 smaller steel pot, mixer grinder/coffee grinder, colander, Small ‘tadka’ pan or fry pan.

Ingredients -

FOR POWDER 

1. 1 tbsp Coriander seeds (Dhania/Sabut dhania/Malli verai/Kothambri beeja)
2. 1/2 tbsp Cumin seeds (Jeera, Jeerige, Jeeragam, Jeelakara)
3. 1 tsp heaped Black Pepper
4. 1/2 tsp heaped Fenugreek seeds (Methi dana/Menthulu/Menthiam/Menthya)
5. 1/4 tsp heaped dry coconut (copra) grated
6. 5-6 Curry leaves
7. 1/4 tsp ghee (clarified butter) OR 1/4 tsp cooking oil for vegan

FOR RASAM

1. 1/4 cup Tuvar dal (split pigeon peas)
2. 2 tbsp Tamarind paste OR pulp and juice extracted* from 3 tbsp packed tamarind
3. 2 medium Roma or Vine tomatoes
4. 1/2 tsp turmeric powder
5. 1 tsp salt (more if needed)
6. 1 tsp jaggery/sugar/brown sugar (optional)
7. a pinch of asafoetida
8. 2 tbsp chopped coriander

FOR SEASONING

1. 1 tsp ghee (clarified butter) OR 1 tsp cooking oil for vegan
2. 1/4 tsp mustard seeds
3. 1/4 tsp cumin seeds
4. 1/4 tsp fenugreek seeds
5. a few curry leaves
6. a pinch asafoetida

Method

1. Rinse the tuvar dal, place in a suitable container that fits inside the pressure cooker. Top the dal with double the volume of water, and pressure cook for 4 whistles. Let the pressure release on its own. If you do not have a pressure cooker, rinse the dal, place in a saucepan with 3 times volume of water. Bring to boil and simmer for 20-25 minutes. Check if it is cooked. The grains should be mash-able between 2 fingers. Else, top up with more water as needed and cook until done.
2. * To extract tamarind water, soak 3 tbsp packed tamarind in 1 cup warm water. After 10 minutes, rub the tamarind with fingers to extract juice. Sieve the juice into another container. Repeat once or twice more with half a cup of water each time. Collect this tamarind juice and use in recipe. Discard the pulp and fibre or seeds.
3. Measure all ingredients for the Powder. Fry with the ghee over a medium to low flame. Keep stirring to avoid burning. Remove to a mixer when they are golden brown in colour and begin to smell fragrant. Powder to a fine texture.
4. Chop tomatoes. Place all the ingredients (except tuvar dal and chopped coriander) mentioned under ‘Rasam’ in a saucepan, set to boil on stove top. Once it comes to a boil, simmer for 10 minutes.
5. Mash the cooked tuvar dal well. You could use a potato masher, or electric churner for this. Mix this into the simmering rasam. Add water  to thin down if needed. We are looking for a thin soup consistency.
6. Add ghee to a small saucepan. Heat with the ingredients for ‘Seasoning’. When mustard splutters, pour over the simmering soup. Add the chopped coriander and remove from stove. Cover and set aside for the seasonings to infuse.
7. Pour into mugs and enjoy warm/hot with a piece of crusty bread. Or ladle onto steamed rice and eat with a crunchy papad or a crispy stir fried vegetable curry.

Technorati Tags: Mysore Rasam,pepper rasam,hot soup,winter special,gluten free,vegan,kids recipe,low calorie soup.

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Cream of Cauliflower Soup

 

I am surprised that I have not posted a single recipe for a soup so far. Rather unexpected, because I do make soups so often. To make amends for that lapse, here is a recipe I made for my daughter. She is enduring a bout of viral fever and nothing like a hearty soup to perk her bored spirits up.

Soups are very versatile. They can be made with minimal ingredients, can range from clear to rich and creamy. A soup can stimulate appetite, can cure anything from cold, flu to heart breaks. Soups are especially welcome during chilly wintry evenings.

What are the benefits of eating soup during / before a meal?

1. A soup combines dual advantage of being nutrient dense and not energy dense. In simple speak, soups offer more nutrients and less calories.
2. Vegetable soups are a tasty way to include more vegetables to daily intake.
3. Broth based soups help to lower hunger, manage food cravings, increase fluid intake.
4. Having a soup before the main meal helps to decrease intake of calories by at least 20%.
5. Homemade soups with fresh ingredients are the healthiest, most nourishing and wholesome.

You Need

1. White cauliflower – 10 medium florets
2. Cabbage –1/4 cup, shredded
3. Onion – 1/8 of medium onion, sliced
4. Skim milk – 1 cup
5. Fresh water – 1 cup
6. Butter – 3/4  tsp
7. Salt – 1/2 tsp
8. Black /White Pepper – 1/2 tsp
9. Oregano powder –  1/4 tsp

To Assemble

1. Blanch cauliflower florets for only 2 minutes ( to remove unwelcome guests such as worms)
2. In a pressure pan, heat butter, fry onion to light pink, add cabbage followed by cauliflower. Toss until all vegetables are coated with butter. Add 1/2 cup skim milk, pressure cook till 1 whistle.
3. Cool the contents, reserve a couple of florets for garnish and run in a mixer till it becomes a smooth puree.
4. Return to pressure pan, rinse out mixer jar with freshwater, add that to the pan too. Add the reserved 1/2 cup milk to adjust consistency. Add salt, oregano.
5. Simmer the soup until it just comes to a boil. Keep stirring to avoid scorching the base of the pan.
6. Add crushed black / white pepper to taste.
7. Grate the reserved cauliflower, divide among soup bowls, pour hot soup over that and serve piping hot.

Variations -

You may add rosemary or thyme instead of oregano if you prefer.

A pinch of grated nutmeg at the end will also be great.

A few pasta shells can also be boiled and added if serving to a sick child (for some calories and to make it more appealing).