Wednesday, 30 October 2013

Kalaan rasam - Mushrooms curried in south-Indian rasam style

There are rarely a very few vegetables that become central to all  food.  On this very few, Mushroom tops all.  Be it an pizza topping, fried rice or our style gravy, this divine fruiting body (of an fungus) dominates all!  So, why not go an bit innovative and try on rasam style.  Rasam is an south-Indian soup, usually eaten at the end of lunch.  With an hybrid combo of tomato-tamarind this rasam is believed to aid in digestion.



 
My husband, who is an mushroom-aholic guy totally loved it :)  I have also mentioned below how to serve them on an three-meal course below.  Kindly leave an feedback about how you feel, and do try when had an chance.
 
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves : 2  
 

Ingredients required

For temper
  • 1 tsp rai/mustard seeds
  • 2-3 broken red chilly
  • Pinch of hing/asafetida
 


Other
  • 2 tbspn oil
  • 2 tbspn thinly sliced garlic
  • 8-10 curry leaves
  • 200 gm de-skinned country tomato, finely chopped (For deskinning, drop tomatos over hot, boiling water.  Cool and peel off the skin away)
  • Salt, as required
  • 1 tsp peppercorn powder
  • 1 tbspn rasam powder
  • 1 tbspn jeera powder
  • 200 gm mushrooms, halved
  • 2 tbspn boiled dal (tuvar/moong)
 

Method

In a pressure cooker, heat oil and add thinly sliced garlic followed by curry leaves.
 
 
 
After garlic is sauted light brown and curry leaves sizzled well, add finely chopped (and de-skinned to remember) tomatos.  Saute well.


 
Add all spices and stir well.


 
Add in mushroom, followed by boiled and mashed dal.  I used moong dal, but tuvar dal can also be used.


 
Pour one cup of water and pressure cook for one whistle.  You can also cook it in kadaai for 20-25 minutes till mushrooms get cooked.

 
Alternatively, in an separate pan heat tadka (rai, red chilly and hing) and pour this over prepared rasam.

 
Servingwise, I can suggest you following:
  • If you need as an side-dish for dosa/idly, then reduce the flame and cook up till kaalan rasam reduces watery consistency and becomes thick, gravy like. 
  • If needed with hot rice, you can serve as such with watery consistency
  • If needed spicy, masaledar way in order to cope up with dinner-time roti, then increase dal quantity and additionally include chilly powder for more spicyness
 
I went with third option and shama totally loved it.  Will try first two servings too!!  Till then, I am signing off,  kindly try and comment me your feedback.


 
Happy pressure cooking!! :)

 
 

nRelate Posts Only