Sunday, June 1, 2008

Yellow for Bri

First, please do take a look at this post if you haven't seen it already. This one’s too important to have been missed.

Please contribute generously to help Bri and her family. Let us all keep her in our thoughts and prayers.


CLICK is a monthly theme-based photography contest hosted by Jugalbandi. This month’s theme is: YELLOW for Bri

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Mysore Rasam
I am home alone a lot these days and rarely feel like making something nice just for myself unless it’s blog-worthy. I usually make do with leftovers or store-bought frozen meals or even cereal (yes, sometimes I like to have it not just for breakfast, but for lunch and dinner too!). Today I felt like making something special for myself. I was going through my blog list of old favorites and came across Mika’s blog. I went through her archives and saw this recipe for Mysore rasam and decided that it just had to be tried out immediately. I make rasam frequently, but this was something I had only eaten at the typical South Indian hotels back home, and had never prepared before. So I got to work in my kitchen.
Ingredients:
3-4 Tbsp cooked toor dal (yellow pigeon peas)
1 ball of tamarind (lemon-sized), soaked in hot water and juice extracted
1 tomato, chopped
¼ tsp turmeric powder
Salt to taste
For roasting and grinding to a paste:
1 Tbsp ghee (using oil just will not give you the same taste!)
2 tsp chana dal (split chickpeas)
1 tsp toor dal (yellow pigeon peas)
1 tsp cumin
2 tsp coriander seeds
6-7 black peppercorns
3-4 red chillies
3 Tbsp grated coconut
A big pinch of asafoetida

For seasoning:
1 Tbsp ghee
Cumin seeds
Mustard seeds

For garnshing:
Coriander leaves.

Method:
Cook the chopped tomato cubes in tamarind water to which turmeric powder and salt have been added.


In a small pan, roast the above mentioned ingredients in a bit of ghee. Cool and grind to a paste.

Add the ground paste and the cooked toor dal to the tomato-tamarind mixture. Adjust to the consistency you reqire by adding desired amounts of water.

Bring to a boil. Season with cumin and mustard seeds. Garnish with coriander leaves. Serve hot.

I had this along with rice and

this koora.

30 Burps:

Laavanya said...

That was such an inspiring click for Bri TBC... God Bless Her.
I don't think I've ever tasted mysore rasam.. have bookmarked your recipe... looks fabulous.

Rachel said...

I have had Rasam that's more thinner in consistency...resembles a sambar right?

Swati: Sugarcraft India said...

A lovely gesture for Bri.. Even I wanna take part in the Click event now..
The rasam looks good and a simple and quick thing to make when "Home Alone"..

Arundathi said...

I love your Click entry! :)

Asha said...

I see Fundraising is doing very well.
Rasam is major SLURP!!:))

delhibelle said...

Very inspiring click. Beautiful Rasam.

Happy cook said...

Beautiful click.
Love the rasam too

Uma said...

that's a wonderful click for Bri. May god bless her! Mysore rasam look delicious.

musical said...

That's one really touching Click, TBC. And a mouthwatering rasam recipe too.

Priya said...

This is my favorite rasam. My mom would make this on Saturdays for lunch after school. This and a curry like yours would be wiped off clean and she could peacefully make a tiffin for dinner without worrying about left overs :)

Sukanya Ramkumar said...

Hi
That was a nice click. Looks good. Mysore rasam looks so YUM!. I really want to try this. Love rasam a lot.

Jeena said...

What a kind picture for click.

Recipe looks really nice I would love to taste some. :-)

Sunshinemom said...

I love rasam too! That looks nice, and the formation is great for support!

easycrafts said...

Among rasams, this is my fav and a regular in our house on sundays

SASHREE said...

touching click tbc...BTW mysore rasam is yummy

Sangeeth said...

i luv mysore rasam and thanks for sharing the recipe....lovely blog btw

Shankari said...

Beautiful and a very thoughtful click!

TBC said...

Laavanya- thanks.
I simply loved the taste- very different from the regular rasam. But do use ghee if u can.:)

Rachel- this one's supposed to be thicker than the usual rasam but thinner than a sambar.:)

Swati- Please do whatever you can to be a part of Bri's fundraiser.
Regarding the rasam, I agree.:D


Arundathi- thank you!


Asha- If it progresses at the rate it is doing right now, I don't see why the goal would not be reached in another week or so.


Rashmi- thank you.


HC- thanks.


Uma- thank you.


Musical- thank you.


Priya- I can see myself making this regularly now.I made this when my husband was away so I did not even have to share it with anyone! ;-)

Sukanya- thank you.
Go ahead and give it a shot. I'm sure you'll like it.:)

Jeena- thank you.


Sunshinemom- thank you.


Easycrafts- I might even start making it on Sundays now.;-)


Sashree- thank you.


Sangeeth- welcome, and thank you!


Shankari- thank you.

enjay said...

Ooh..the rasam looks mouth-watering. I completely understand the cereal-for-breakfast-lunch-dinner thing; I'm guilty of the same!
(Thanks for stopping by on my Vox)

Seema said...

Nice entry for click! Liked the idea!

Mysore rasam looks great. have tasted it but never made, will try it out.

Raghu Ram Prasad said...

very nice....and mysore rasam soo nice

Ranjani said...

wow! TBC the rasam looks great:) I've been looking for a rasam recipe and now I'm glad I have yours.
About living on cereal....I do that a LOT too, esp when I don't want to cook due to the amount of pots and pans that will need to be cleaned!

Rajitha said...

have eaten mysore rasam in the past..but have never made it..bookmarked!

Cris said...

What a nice tribute to Bri... Love the recipe.

Medhaa said...

TBC, this is a lovely click.

Thank you for dropping by just wanted to pass on a tip that Alka from www.sindhirasoi.com passed on how to cook fresh Bhees. She tells "It is neccessary to boil the bhee in salted water with a little piece of sinshi papad, if you do not have sindhi Papad a few drops of oil will also do." - Then cook the curry as normal.

Kalai said...

Beautiful rasam, TBC! I'm thinking of making this tonight. Bookmarked! :)

Bri said...

TBC, thank you so much for your loving support. Your click! entry is great fun. I wondered if it was dried beans or nuts, and now I know :) It's so sweet of you to make a second post too, to keep the fundraiser present. We've had such an overwhelming response, but I figure it will slow down once bloggers get back to normal blogs. Thanks again for your sweet kindness.

Aparna Inguva said...

Mysore rasam looks hot and yummy, I have to go make some for miself now.. Coming down with the rhinovirus and what best treatment but hot and steamy peppered rasam.
Thanks for dropping by mi blog
-A

Indranee Batabyal said...

Wonderful Mysore rasam:) very yummy!

TBC said...

Enjay- I love your chickpeas pic!
Nice to see you here.:D


Seema- thank you!
Give me some feedback when u do make it, o.k.?



Raghu- welcome, and thank you!



Ranjani- thank you.:D
I do the very same thing! With cereal, just a bowl and a spoon needs to be cleaned.:)




Rajitha- waiting for feedback then, and be nice now, alright. ;-)




Cris- thank you.:)




Medhaa- thank you!
And thanks again for the tip...will try cooking in salted water.:D



Kalai- I hope you like it as much as we did.:)



Bri- I am very happy to be a part of this fundraiser and am only glad that I could be of some help. You are a very strong and courageous young woman who deserves a second chance. You are a fighter and we're all here for you.
I sincerely hope that the momentum for the fundraiser will pick up once again in the days to come...
You are in my thoughts and prayers, dear Bri.




Aparna- awww, I hope you feel better soon! :)


Indranee- welcome, and thank you! :)

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