Todays special: Keerai Rasam

Keerai Rasam

Before you start, clean the coriander leaves, curry leaves and Split gram/Yellow lentil/Toor and Drum stick leaves thoroughly.

Light your stove, keep your pan with clean water (the level of water must be more than the quantity of dhal taken (i.e.) the dhal must be well immersed).

Pour the cleaned Split gram/Yellow lentil/Toor dhal in the pan with the heated water.

Allow the dhal to well boiled (the dhal should clearly chopped and spread in the water).

Once the dhal is fully boiled, add grinded mixture of turmeric (2 to 4 sticks/can use turmeric powder instead) and cumin seeds (1/2 tea spoon) to it .allow the dhal to boil well in a way that it should spread in the water.

Now filter the dhal clearly and keep the filtered water separately.

Take Plugged cleaned drumstick leaves , boil the leaves well with water. once the leaves are boiled well ,filter the leaves and keep it separately with no drops of water in it /( or else you can fry the leaves in oil with onion ( 100g) and chilli ( 3 to 5 nos) instead of boiling  , the fry should be of 10 to 15 seconds neat fry )

Take a vessel with 2 to 3 glass of water, take 20 to 50 grams of tamarind and 2 to 3 tomatoes .Mix the tamarind, tomatoes well with the water .Add ½ tea spoon turmeric powder to the mix. Keep the mixer separately.

Now take 5 to 10 cloves of garlic, cleaned coriander and curry leaves, pepper 20 to 50 grams, coconut nut (1 piece) ,chilli 3 or 4 nos, cumin seed 20 to 30 grams .

Grind the garlic, pepper, coconut nut, chilli and cumin seed together to get a well grinded powder then add the coriander and curry leaves to the above grinded mixture and have a normal grind in a way that the leaves have to be mixed with the grinded powder.

Note: Don’t let the leaves to well grind.

Now add the above fully grinded mixture to the tamarind mixture earlier you prepared along with the Drumstick leaves boiled / fried ( in case you fired the spinach with onion and chilli ) earlier.

Take a fresh pan, add some oil and heat it up.

Add some black mustard seed and dry chilli (3 to 5 nos) to the heated oil. Fry it for 2 to 3 seconds.

Pour the whole grinded mixture in the pan (with the heated oil) and allow it to boil.

White foam like structure will form over the surface and let the surface to form for maximum period of 5 to 10 minutes in a way that no effervescence should be formed.

Now pour the filtered dhal water to the mixture (Rasam) prepared and switch off your stove don’t allow the final mixture to boil.

And then take a fresh pan add oil to it and heat it up .once the oil is well heated add red dry chilli and mustard seed to it fry for 10 seconds and pour it to the dhal prepared earlier

That’s your delicious Keerai Rasam is ready

Needed items: Drum stick leaves/Ballon vine leaves -  As of your requirement (minimum  a small cup) ,Thuvaram  Paruppu/ Split gram/Yellow lentil/Toor-100g Tomato-100g,chilli-3 to 4 Nos ,coriander leaves ( as required) & curry leaves ( nearly 10 leaves ), mustard seed-1/2 tea spoon + ½ tea spoon ( for Thuvaram dhal) , cumin seeds-1/2 tea spoon +1/2 tea spoon ( for Thuvaram dhal),coconut  nuts – 1 pieces ,pepper-  minimum 20 grams, Garlic – 10 clove ,tamarind – minimum 20 grams, turmeric powder 1/2 tea spoon + ½ teaspoon ( for Thuvaram dhal)


Note : Instead of Drum stick leaves ,Ballon vine leaves can also be used .

Instead of boiling the spinach leaves ,we can also fry the leaves with chilli and onion and can mixed up with the rasam prepared while the remaining steps remains the same. try this too !! this is an alternate way and don't mix it up with another one.