Vendhaya Rasam

        From Today we are starting the second week of Blogging Marathon Edition#13 and for this week my selected theme was "Seven Days of Rasam" . After a week of successful BM under Rice theme I am not yet tired and begin the fun with seven types of Rasam. Rasam, one of the staple menu of  a complete South Indian Meal n its very common and favorite at my home too. My fav rasam was Tomato Rasam, and i have already share some four rasam types but still find easy to make 7 rasam variety. For the Day 1, Vendhaya Rasam...I remember my neighbor maami makes different kinds of rasam daily and also she share a small cup of rasam daily to us but i never bothered about the recipe. Recently i saw this rasam recipe in Tomato Blues immediately i bookmarked and tried it . The next week i saw Valli's BM schedule with Rasam as one of the theme. So again i made this recipe and took pictures to share it on my blog. Very flavorful and tasty rasam i liked its unique taste, it wan't bitter so good n appetizing. Now to the recipe...

Ingredients

1. Tamarind     1 gooseberry sized piece soaked in 1/2 cup warm water for atleast 20 minutes.
2. Tomato    1 medium
3. Rasam powder    1 and 1/2 tsp( i used store bought only)
4. Salt   to taste
5. Turmeric powder   a pinch
6. Cilantro    2 tbsp(chopped)

To roast n grind

1. Oil/ghee    1/4 tsp
2. Tuvar dal    2 tsp
3. Fenugreek seeds/Methi seeds    1/2 tsp

To Temper

1. Oil/ghee    1 tsp
2. Mustard seeds   1/2 tsp
3. Hing   1/8 tsp
4. Dry red chillies   2 no.s
5. Curry leaves   1 sprig

Method

• First heat 1/4 tsp oil in a small pan, add dal n methi seeds and roast till light golden color n flavor comes.
• Then cool it and grind it to a fine powder n keep ready.

• After that, extract tmarind juice from the soaked tamarind and mash/grind tomato and keep ready.
• Now in a vessel, add both tamarind juice n mashed tomato , rasam powder,turmeric powder and enough water.(to desired consisitency)

• Bring this mixture to boil, and add ground methi-dal powder and mix well .

• Now again cook rasam until it turns frothy, add some cilantro leaves and trun off the stove.
• Then heat oil in tempering pan, and add the tempering ingredients and wait till it splutter and then add it to the rasam.
• That's it ...Flavorful Tasty Vendhaya Rasam is ready to serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13