Radish Rasam

As  I  already  stated  in  Potato  Rasam, various   types  of  rasams  are  famous  in  south  India.  Actually Rasam means Tomato Rasam. if  you  feed  your  children  with  it  every day or  atleast  thrice  a  week, their  digestion  will be  perfect.   Children like its taste also. I even like to drink Rasam . Have it with rice or chapathi. Today its time to try a new type of rasam with radish.

Ingredients:

                          radish-1 big

                           tomato-1big

                           green chillies-2

                           tamarind extract- 1tsp

                           salt

                          drumstick-1(optional)

                          coriander leaves (optional)

Masala:

                 For masala you can purchase rasam powder or you can make it as below-

                   -pepper seeds 5

                   -dhania -2tsp

                   -jeera-1tsp

                   -ginger -1/4 inch (or ginger power ¼ tsp)
                    Grind all these together.

                    If you are having these powders individually, then you can use them directly.                             Never use ginger,garlic paste. 

Tarka:

                               1 tbsp  oil

                               1 tsp  split  urad  dal

                               1 tsp mustard  seeds

                                ¼ tsp turmeric

                                curry leaves

                             pinch of  hingh

                                pinch of turmeric powder

Procedure:

                   -finely chopp tomatoes into small pieces.
                   -cut radish into thin slices 

                   - In a vessel  or  1ltr  pressure cooker  take oil and  heat it.                        
                   - Now add dal  and  mustard  seeds.

                  - Once  the  dal  turns  into  golden brown  put curry leaves, splitted                                                chillies,hing,turmeric  powder, tomato  and radish and saute  for a while.

                  -Add grinded masala, salt, drumstick  pieces, tamarind extract.

                  -Add  2 cups of water.

                  -Cover it with lid and allow it to cook for 10 min. 

                 -Let it cool and open the lid. Now taste the rasam. If necessary add salt or                   water. Add chopped coriander leaves.Now boil it on high flame till a fine lather                         forms.

                 -switch off the stove.

                 -Your rasam is ready to serve. 

Tips:
             -In rice  along with ghee and cooked tuar dal (pappu).

             -Eat rasam with chappathi or rice.

             -For more taste have papad or vodiam.