Thakali Rasam & Tested and tried Sandhya's Coriander Roti

Another lazy Sunday.. Another round of thinking what to do for Brunch....

So, I was sipping my coffee and staring out from my window at the Alps when I heard some rattling from the kitchen. Rest assured that I don't own cats, I took a peek and was surprised to see my darling hubby playing around with tomatoes and tamarind. A smile! and I understood that he had taken the responsibility of the day's cooking. What more could make you as happy as to see your loved one cooking for you! :)

So this rasam was prepared by none other than my loving V. For most of my blogger buddies, this recipe is a breeze and probably a "Is this a recipe at all?" question has already popped up. I am posting this for the benefit of absolute beginners and bachelors.

Here we go!!

Thakali Rasam
Serves 2
What we need:
Tomato, medium sized - 1
Tamarind extract - made from a marble sized tamarind ball
Rasam Powder - 2 tbsp.
Asafoetida - 2 pinch
Salt - as needed
Water - as needed
Coriander - for garnishing

For tempering:
Mustard - 1 tsp.
Cumin (Jeera) - 1tsp.
Ghee - 1 tbsp.
Asafoetida - a pinch
Curry leaves - a sprig

How to do:

1. Chop the tomatoes. Prepare the tamarind extract by squeezing the tamarind using a cup of warm water.

2. In a deep bottomed vessel, put the chopped tomatoes, tamarind extract, rasam powder, salt, asafoetida and stir well.

3. Keep in this medium-high flame, till it comes to a boil. Remove from flame and set aside.

4. In a small pan, heat ghee and add mustard. When it starts to pop, add cumin, asafoetida and curry leaves.

5. Add this tempering to the rasam and garnish with coriander.

Note: The most important thing about Rasam is the flavor. Do not let the rasam boil for more than once. It is the secret to retain the flavor.

Another secret to a lip-smacking rasam is Coriander and Asafoetida. Both these ingredients increase the flavor and taste by many-folds.

Tested and Tried:

Sandhya's Coriander Roti

Last Sunday, I tried out the Coriander Roti from Sandhya's Kitchen . The only change I did was to omit the green chillies and add Jeera instead of Ajwain. It was definitely worth the try and was a welcome change to an otherwise normal roti. As Sandhya had posted, it was also an effective way to use up all the drying Coriander. :)

Thanks again Sandhya , for sharing it with us! For the original recipe, please click here.