Nataraja Iyer Rasam

by Mathivanan Devadoss

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Nataraja iyer rasam is an authentic rasam recipe cooked with tamarind water which is sweetened by jaggery and spiced up with chilies, pepper and garlic. Enjoy tangy, spicy nataraja iyer rasam hot with steamed rice.

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Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 6 servings
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Ingredients

1/2 cup tamarind (imli) pulp
1/2 tsp turmeric powder (haldi)
5 to 7 whole dry kashmiri red chillies
3 to 5 green chillies
a pinch of asafoetida (hing)
2 tbsp grated jaggery (gur)
5 to 6 curry leaves (kadi patta)
100 gms toovar (arhar) dal , cooked
16 to 20 peppercorns (kalimirch)
1 tbsp cumin seeds (jeera)
1 tbsp oil
2 tsp mustard seeds ( rai / sarson)
4 garlic (lehsun) cloves , crushed
salt to taste
chopped coriander (dhania) for garnishing

Method

Combine the tamarind pulp with 3 cups water, mix well and strain the mixture and transfer in a deep pan.
Add the turmeric powder, red chillies, green chillies, asafoetida, jaggery, salt and curry leaves, mix well and bring to boil till the liquid turns to half.
Meanwhile, combine the pepper and cumin seeds and blend in a mixer to a coarse powder.
Add this to the tamarind mixture and mix well.
Add the dal, mix well and simmer for 10 minutes.
Heat the oil in a small pan and add the mustard seeds, curry leaves and garlic and saute till garlic turns golden brown.
Add this to the rasam and mix well.
Serve hot garnished with coriander.

This recipe was contributed by Mathivanan Devadoss on 11 Oct 2011
I am an Indian Chartered Accountant, living in Saudi Arabia working for a bank as AGM.

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