NADATHIVITTA RASAM
Today I am going to post a unique and our family recipe rasam. In olden days for grinding spices grandmas used ammi and kuzhavi. It is actually a flat grinding stone.You might think what that has to do with our rasam recipe today. Well, I am coming to that.It is on that grinding stone the masala for this rasam was ground. Nadathivitta litreally means to run the long stone on the flat granite stone surface.Well it is in this this rasam tur dal is soaked and grounded and not cooked and added.A simple rasam tastes great with any thuvayal and appalam/papad.My grandma used to make it and i found this in an old cook book at home.Not to mention it’s awesome flavour tastes simply heavenly with steaming hot rice and dollops of homemade ghee.So here goes the authentic long forgotten recipe of nadathivitta rasam…
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
- tamarind a goosebeery shaped ball
- 1 tomato
- 1/4 tsp pepper powder
- 1/4 tsp Cumin / Jeera / powder
- 1/4 tsp coriander powder
- to taste salt
- pinch asafoetida a
- 2 tsp Tur Dal
- 1/4 tsp pepper
- 1/4 tsp Jeera / Cumin
- sprig curry leaves a
- 1 Chilly Red
- 1/2 tsp mustard
- 1/2 tsp Cumin / Jeera
- pinch asafoetida a
- 1/2 tsp ghee
- sprig curry leaves a
- a few coriander leaves
Ingredients
TO SOAK AND GRIND
TO TEMPER
TO GARNISH
|
|
- Soak tur dal in a cup of water for half an hour.Soak tamarind in water.
- Take out tamarind extract.In a vessel add tamarind extract,pepper.jeera,turmeric and coriander powders along with chopped tomatoes and salt and asafoetida.Bring to a nice boil.
- Place the items in the to grind table in the blender.
- Grind well.
- Add to the boiling rasam mixture.As it boils the rasam may get thicker due to the thickness of the ground spices,so keep on stirring.
- Temper with ghee mustrad,jeera and asafoetida.
- Add the temperings to the rasam.
- Garnish with curry and coriander leaves.
- Serve this rasam hot with rice and curry with papad.
Notes
Tempering with ghee assures extra taste.
You can add rasam powder as well instead of jeera,coriander and pepper powders.
Add water if you find the rasam thicker.
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