Idichu Pizhinja Rasam

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook for 4 whistles. Mash completely smooth.

2. 2

   Prepare tomatoes: Wash 2 very ripe tomatoes. Squeeze and crush by hand — idichu pizhinja means hand-squeezed in Tamil.

3. 3

   Prepare hand-crushed aromatics: Crush 1 tsp cumin seeds, half tsp peppercorns, 4 garlic cloves and a small piece of ginger in your hands or a mortar — do not use a blender. The hand-crushed texture is essential.

4. 4

   Combine: In a pot add mashed dal, hand-squeezed tomatoes, hand-crushed aromatics and 2 cups water. Mix well.

5. 5

   Add rasam powder: Add 1.5 tsp rasam powder, half tsp turmeric and salt. Mix.

6. 6

   Add tamarind: Add 1 tsp tamarind paste dissolved in 2 tbsp water.

7. 7

   Bring to boil: Cook on medium heat until the rasam reaches a full rolling boil.

8. 8

   Simmer briefly: Cook on low heat 6-8 minutes. The hand-crushed aromatics give this rasam a rustic, textured quality.

9. 9

   Make ghee tadka: Heat 2 tbsp ghee. Add 1 tsp mustard seeds. When they pop add a generous pinch of asafoetida and 1 sprig curry leaves. Pour into rasam.

10. 10

    Serve: Garnish with fresh coriander. Idichu pizhinja rasam is the most traditional and rustic of all rasams — made entirely by hand-squeezing and crushing. Serve over steamed rice with a tsp of ghee.