Plum Rasam

Spicy, Tangy and Tongue Tantalizing, this Rasam definitely bursts with the flavour of Plums.

Preparation time: 10 minutes

Cooking Time: 10 minutes

Serves: 02

Ingredients and Quantity:

Indian Plums- 200 gm.

Tomato – 01 no. large

Green Chillies, slit- 01 no.

Ginger grated- 01 tsp.

Rasam Powder- 02 tsp. / more if required

Water- as required

Salt- to taste

For the Tempering:

Olive oil- 01 tsp.

Asafoetida- a pinch

Curry leaves- 01 sprig

Mustard Seeds- 1/4^th tsp.

Black peppercorn, lightly toasted and crushed- ½ tsp. (Optional)

Whole red chillies- 02 nos. (Optional)

For the Garnish

Cilantro, chopped- 02 tsp.

Method:

Blanch the tomatoes in hot water, plunge in cold water and remove the skin and chop it roughly.

Wash the plums, peel and boil it in hot water for 05 minutes. Remove the stones from the boiled plums and discard. Let them cool.

Grind together both boiled plum and tomatoes into a smooth paste.

Add grated ginger, green chillies, rasam powder, salt to taste and the water in which plums were boiled. You may add a little more water, if desired to adjust the consistency.

Pour in a non-stick deep pan.

Simmer for 5 minutes.

Heat oil in a small pan add oil , add a pinch of asafoetida, curry leaves and mustard seeds and pour over the prepared plum rasam.

Serve hot garnished with chopped cilantro and enjoy it on a Rainy day

Chef Tips:

1. Use home-made Rasam powder for maximum flavours.
2. You may add tamarind pulp instead of tomato, if desired.