Tuesday, 8 November 2011

Okra Rasam / ಬೆಂಡೆಕಾಯಿ ರಸಂ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is an easy version of rasam which can be prepared within minutes. Recently, we had been to my sister-in-law's place and I was wondering about her way of preparing rasam with okra! Especially for working people, this will reduce the burden of cooking to some extent. This is the rasam which I prepared with slight variations in the original recipe :)


Preparation Time: 10 - 15 minutes
Servings: 4 - 5

Ingredients:
Okra 7 - 8
Sambar Powder 2 - 3 spoon (adjust according to taste)
For seasoning - oil, chana dal, mustard seeds, asafoetida, pinch of turmeric, few curry leaves
Salt 
Tamarind pulp
Jaggery / sugar - 1 1/2 spoon (according to taste)
Chopped coriander leaves - 2 spoon 

Method:
Wash the okras cleanly and rub with a towel. Cut the okra into medium size pieces.
Soak the tamarind in water for about 15 - 20 minutes and take out the pulp. If you have the store bought pulp, you can use it directly.
Heat 3 - 4 spoons of oil in a heavy bottom pan, add chana dal, mustard seeds, asafoetida, turmeric and curry leaves.
Add the okra pieces and saute for 2 - 3 minutes.
Mix the sambar powder with 1/4 cup water and add it to the okra mixture. Add salt, tamarind pulp and jaggery / sugar according to taste.
Add around 3 cups of water and chopped coriander leaves to the rasam and boil it for 4 - 5 minutes. Serve it hot with rice.


Tips:
  • One nice idea to thicken the rasam is to add the rice flour. Take 1 spoon full of rice flour, dilute it in water and mix it with boiling rasam. Also, it will help to reduce the spiciness of any kind of sambar or rasam.  

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