KOTHUMALLI RASAM

INTRODUCTION

INGREDIENTS

This is a Rasam which you would not have tasted so far. This rasam is very good for children and patients. Also it is good for nursing mothers and food buffs like me. This rasam is very good for people who are recovering from or suffering from long illness. It is easy to digest and induces hunger. 

The best part is that this rasam uses both the leaves and stem of Kothumally plant.  Try and tell me how you liked it. 

Kothumalli 1 Bunch (200 gms)
Payar parappu (cooked) 1/4 cup
Rasam Powder 3 spoons
Jeera powder 1/2 spoon
Turmeric powder 1/4 spoon
Tamarind extract from Marble sized Tamarind
Salt to taste
Oil for tempering 1 tbsp
Jeera 1/2 spoon
Mustard 1/4 spoon
Asafoetida 1/4 spoon or 3 cloves of Garlic
Water 250 ml

METHOD OF PREPARATION

Cook Dhall in pressure cooker with a lot of water. Pluck Kothumalli leaves and discard root part.  Use only half cup of Kothumalli leaves and keep the rest for other use. Wash stem parts in water and prepare juice in a mixi after adding a cup of water. Using a filter, filter off fibers and keep only green stem water /juice in a cup. Set aside. 

Rough grind the kothumalli leaves and keep aside the paste. 

Take the Dhall with water and churn till it froths, add the extract of Tamarind and add salt also add jeera and turmeric powders ,and set it to boil on a medium flame. When Tamarind loses raw smell, add rasam Powder and rough paste of Kothumalli. Let it boil for three minutes. Now add Juice of Kothumalli stem and just boil for one minute only. Set aside. 
Take oil in a Tampering ladle and tamper the rasam with only mustard, jeeragam and asafoetida. No chillies are used except in Rasam powder. 

Cover immediately after tempering. Use it 1 hour after preparing the rasam. 

Enjoy !!!

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