TAMARIND FLOWER RASAM

Rasam is my favourite dish.  I prefer to drink it before having my meal always.  The hot rasam is an appetizer too for me.   When you are having cough, cold, fever, this is very good for tickling the taste bud.  Since last few days, when I saw the tamarind tree bloomed with full of flowers, I decided to pluck it and make some dishes out of it.  I made rasam, tamarind flower  chutney and  tamarind flower mango pachadi out of it and tell you do not miss the chance, if you get fresh flowers.

The flowers are also equally sour  like the tamarind.  so when you use it according to your taste buds, increase / decrease the quantity of the flowers in the recipe.  Since I cannot have much sour foods, I have reduced the quantity in the recipe.

watch youtube:  tamarind flower rasam,   neem-flower-rasam-vepampoo-rasam-rasam,  tomato rasam,  milagu rasam,  water melon rasam,  mango rasam, coriander rasam,  instant tomato rasam, kulith rasam, beetroot-tomato-saar



Let us look at the recipe now:

Ingredients:

1 tbsp  tamarind flower
1 tomato
1 tsp rasam powder
1/4 tsp black pepper powder
4 tsp cooked dal ( tuvar or moong or masoor )
 a pinch of turmeric powder
1 tsp ghee or oil
1 1/4 cup water
salt



Tempering:

1 tsp ghee
1 tsp mustard seeds
2-3  broken red chilli
a pinch of asafoetida
few curry leaves

garnishing

chopped coriander leaves


Method:

1.  Heat ghee or oil in a kadai.
2.  Add the tamarind flower,  saute the same, remove and cool it.
3.  Put water in the same kadai, add the tomatoes, turmeric powder, salt, and cook till soft.
4.  Add the dal also while cooking tomatoes
5.  Grind the sauted tamarind flower, rasam powder, black pepper powder with little water.
6.  Add this to the boiling tomatoes, cook the same for few minutes.
7.  remove from fire.
8.  finally temper with the ingredient mentioned under tempering and garnish with chopped coriander leaves.
9.  Serve with steamed hot rice along with little ghee, roasted papad or fried papad.