|Published||Cooking Time||15 Minutes|
|Recipe Type||Soups/Salads||Preparation Time||5 Minutes|
|Ingredient||Brinjals||Standing Time||15 Minutes|
Brinjal rasam is a conventional rasam with a unique taste from tender cooked brinjals added to the pulp extracted from tamarind that is the base of Rasam and gives a tangy taste. This is a different variation from the normal rasam cooked daily. The dal water added to the rasam helps in balancing the sourness or the spiciness of the soup. Brinjal rasam is highly aromatic and flavourful that emanates from the fresh roasted and ground Indian spices added to it.
Recipe of Brinjal Rasam
|Dal Water, Taken From Cooked Dal||2||Cup|
|Tamarind Juice, Extracted||2||Tablespoons|
|Tomatoes, Finely Chopped||1||Cup|
|Brinjal, Cut And Cubes Into Small Pieces||3||Numbers|
- For making the spice powder: Firstly take few peppercorns, 6 to 7 red chillies, 1 tbsp coriander seed, 1 tbsp channa dal, 1 tsp jeera and dry roast in a pan till you get a sweet aroma. Grind to a fairly coarsely powder and keep aside.
- For making the rasam: Add some water in a sauce pot, add the brinjals, chopped tomatoes, a pinch of turmeric powder, salt, tamarind juice, green chillies; cover the pot with a lid and allow it to boil nicely till the brinjals become soft and are done. After about 10 mins, add dal water and freshly ground spice powder and mix. Get this to just one boil and switch off the flame. Before switching off the flame, place a pan on the other side of the stove and add little oil for tempering, add mustard seeds, when they crackle, add hing (asafoetida), curry leaves. Switch off the flame. Add some coriander leaves in the rasam and immediately put the tempering in and close the pot with a lid. Swith off the flame and allow it to rest for about 4 – 5 mins before serving.
- Serve with hot steamed rice, any side dish curry and some nicely roasted papads or fryums.