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

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
Tamarind pulp
Jaggery / sugar - 1 1/2 spoon (according to taste)
Chopped coriander leaves - 2 spoon 

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.

  • 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.  


Post a Comment

Hi, Thanks for dropping in. I will be happy to hear your feedback :)