So its been raining quite a bit. The monsoon is in its peak. This is the view from my room. Its cloudy, misty, the sky is gray, the clouds are low, the rain is heavy and the visibility is low.
I luckily just came down with a cold and cough. I've been pretty clogged and my head has been feeling really heavy. This picture best describes how I've been feeling.
So I was craving some hot, spicy rasam, a soup that would open up my clogged up sinuses. my taste buds were all messed up because of the anti-biotics. So I asked Jai if he knew how to make rasam. He declined. I asked mum if she knew how to make rasam and she declined. So I took matters in my hands. What kind of rasam was I craving. Spicy yes- but also wanted some crunchy vegetables in it. So I googled some recipes and combined a couple to make myself some hot, spicy and crunchy rasam.
3 tbsps MTR Rasam masala (I feel pretty lame using ready made masala, but I had an incorrigible cough, a wheezing chest and a incessant leaking nose and wanted a quick fix!)
1 small cup toor dal
1 cup tamarind water
1 large onion quatered
1-2 minced green chillies (remember I want it really spicy)
1 spoonful of ginger
1 mooli (daikon) chopped in bite size cubes
1 carrot chopped
1 tomato quatered
Salt according to taste
a handful of minced corriander
A splash of lemon juice
For the tadka:
1 spn asafoetida (heeng)
1 spn mustard seeds
1 spn cumin seeds
handful of curry leaves
1 spn red chilli pwd ( I wanted it really hot)
1. Start with boiling the toor dal in 3 cups of water till completely cooked. Mash gently. Add salt to the dal while cooking. Set aside.
2. In a frying pan saute onions and ginger and some green chillies.
Add this to the rasam. Squeeze the lemon in the hot rasam.
So the hot rasam.... Eat it as is, or over some rice to make it a complete meal. My ma kindly made me some of my favourite curd rice to eat with the rasam. The rasam was perfect. It was hot and spicy and I finally felt my nose open up.