Bowl of Rasam Idli
(click to enlarge)

Rasam Idli


India - South   -   Rasam Idli
Makes:
Effort:
Sched:
DoAhead:  		 4 cups
***
1 hr
Yes		 This is a simple, tasty Rasam, composed to act as a sauce for Idli Rice Cakes, but it can be used in other ways. Note that some of the steps can be overlapped.

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-- Rasam Powder  
Coriander Seed
Chilis, Dry (1)
Peppercorns
Toor Dal (2)
Chana Dal (3)
Cumin Seed
-- Dal & Rasam
Toor Dal (2)
Water
Rasam Powder
-- Main
Tomatoes
Water
Tamarind (4)
Turmeric
Asafoetida (5)
Salt
-- Tempering
Oil
Mustard Seed (6)
Curry Leaves (7)
-- Garnish
Cilantro, chopped
Do-Ahead   -   (55 min - 10 min work)
  1. IF using block form, follow instructions in Note Tamarind below. If using concentrate, (not as flavorful as block) just measure our 1/4 cup.
Rasam Powder   -   (15 min)   -   or use your regular Rasam Podi, see Note-8.
  1. Break up CHILIS and mix all Rasam Powder ingredients. Place on a dry comal, tava, or iron skillet. Stir over medium heat until the Dal is showing color. The Chilis may darken, but should not blacken. Pour out onto a plate to cool.
  2. Grind Rasam Powder fine in your spice grinder.
Dal & Rasam   -   (40 min - 5 min work)
  1. Place Toor Dal and 3 cups Water in a saucepan. Bring to a boil, cover and turn to a simmer until tender, about 35 minutes.
  2. When done, blend the Dal in it's liquid, with an immersion blender, mini-prep processor, blender, or whatever you have.
  3. Stir in Rasam Powder. Set aside.
Main   -   (25 min)
  1. Scald TOMATOES in boiling water, quench in cold water, peel off skins and chop fine.
  2. Place Tomatoes in you finish saucepan and stir in all Main items.
  3. Bring to a boil and simmer for about 10 minutes.
  4. Stir in Dal & Rasam, bring back to a boil and simmer about 4 minutes.
Tempering   -   (5 min)
  1. In a small pan, heat Oil then stir in Mustard seeds and Curry Leaves. Careful, the Curry Leaves will snap and sputter for a few seconds. When the mustard seeds start popping well, stir the Tempering into the Rasam.
  2. Chop Cilantro for garnish.
  3. Serve hot, garnished with Cilantro - See Serving.
NOTES:

  1. Chili, Dried:

      The pattern recipe called for "3 whole dry Kashmiri red chilis". Real Kashmiris are almost impossible to get in India, so I don't know what substitute is implied. I used 5 Indian Byadagis, often used to make "Kashmir Powder", but most won't have these either. Perhaps 3 California or New Mexico chilis will do, and perhaps a teaspoon of Hungarian Paprika for more color. For details see our Indian Chilis page.

  2. Toor Dal:

      [Tur Dal, Toovar Dal]   This is split and peeled Pigeon Peas, available in any market serving an Indian community, as it is a major item in the region. Do not buy the version preserved with oil. For details see our Pigeon Peas page.

  3. Chana Dal:

      [Split Bengal Gram]   This is split and peeled Bengal Chickpeas, available in any market serving an Indian community, as it is a major item in the region. For details see our Chickpeas Bengal / Desi Type page.

  4. Tamarind:

      The amount is for prepared liquid. IF using block form, which is more flavorful than concentrate, cut off 2 ounces from the block and chop as best you can. Pour near boiling water over to cover and let soak for 45 minutes or more, breaking it up a bit. When soaked, press it through a wire strainer using the backside of a wooden spoon. Collect all that goes through, including scraping the outside of the strainer. Discard the debris. Use all of it, it'll be the right amount even if not 1/4 cup. For concentrate, use 1/4 cup. For details see our Tamarind page.

  5. Asafoetida - Hing:

      This is the resin of a giant fennel plant, used in India by sects forbidden to eat onions or garlic.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form, and stir into temperings at the last moment. For details see our Asafoetida page.

  6. Mustard Seeds:

      This is the Indian temperature gage. Black Mustard Seeds are always used. If you have only Yellow, they will work but pop more violently and at a slightly lower temperature.
  7. Curry Leaves   These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  8. Rasam Powder:

      [Rasam Podi]   If you already have a Rasam Podi you like on hand, you can use it. This recipe makes about 2-1/2 Tablespoons. For another recipe, see our Rasam Podi Chettinad.

  9. Serving:

      A really good way to serve this is to place Idlis, perhaps 4 of them, overlapping a bit in a dish deep enough to hold some liquid. Then, pour a generous ladle of the Rasam over them. This recipe makes enough for about 64 idlis served this way. Fortunately it keeps well in the fridge, and can be brought back to a boil every 5 days or so.
  10. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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