Experimented with a new combination of black grapes and gooseberry to make this amazing rasam. It turned out real lip smacking with a slight hint of sweetness and tanginess mixed together. You can go easy in the use of pepper to make it equally spicy too. Well, you can relish it with plain steamed rice for a great comfort meal or can enjoy as a piping hot soup, especially during a cold winter night.
- 8-10 black grapes, pureed
- 2-3 tbsp. gooseberry puree
- 1 tbsp. ghee / oil
- 1/2 tsp. mustard seeds
- 1 sprig curry leaves
- 1/4 tsp. asafoetida
- salt to taste
- 1 tsp. cumin seeds
- 1/2 tsp. whole peppercorns
- 2-3 garlic
- 2 cups water
- 1-2 green chilies, slit (opt)
- 1 tsp. coriander leaves, chopped
Grind the cumin seeds, peppercorns, garlic and some water into a smooth paste.
Heat ghee / oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and asafoetida. Saute for a few seconds.
Add the ground paste and saute till the oil separates. Add water, pureed grapes, pureed gooseberries, salt and green chilies. Bring it to a boil. Simmer for 2-3 minutes.
Switch off the flame and garnish with coriander leaves. Enjoy with plain steamed rice or as a soup.
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