Tomato and tamarind are two main ingredients in any rasam variety. Sometimes we replace tamarind with Raw mango, gooseberry or curd which has sourness in it. We can also add vegetables like Brinjal, shallots, drumstick to rasam. Adding vegetables makes the rasam much more interesting. In this Brinjal Rasam, the tender brinjals are fried and added to the rasam. Freshly made rasam masala powder and cooked tender brinjal gives unique taste to this Rasam.
Tips for making Brinjal Rasam | Kathirikai Rasam:
- Freshly ground Rasam powder enhances the taste and also quantity of the rasam. But we can very well use stored Rasam Powder.
- Always Stir-fry brinjal in medium flame without getting it burnt. Also if we cook more the brinjals will be very soft and becomes mushy.
- Add the ground spice powder only at the end. Do not boil the rasam after adding freshly ground spice powder.
- Do not boil the rasam after adjusting with water. Keep in flame till frothy layer forms on top of the rasam.
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Brinjal Rasam | Kathirikkai Rasam
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 63kcal
This is one of the traditional rasam variety made using tender brinjal and freshly made rasam powder. The fresh, tender brinjal brings very good flavor and taste to the Rasam.
Print Recipe
Ingredients
- 4 nos Brinjal Tender Baby Brinjal
- 1 Gooseberry size Tamarind (or 1 teaspoon Tamarind Paste)
- 1 nos Tomato
- 1½ teaspoon Salt
- 2 tablespoon Toor Dal (Pigeon pea)
- 2 tablespoon Ghee
- 1 pinch Asafoetida (Asafetida / Hing)
- 1 tablespoon Coriander Leaves
For Rasam Masala
- 1 nos Red Chili
- 1 teaspoon Black Pepper
- 2 teaspoon Toor Dal (Pigeon pea)
- 2 teaspoon Coriander seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Ghee (Clarified butter) (or cooking oil)
For Tempering
- 1 teaspoon Cooking Oil (or cooking oil)
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
Instructions
Preparation
- Soak the tamarind in water and extract the juice.
- Clean the brinjals and slit them vertically – cross cut from the base till the stalks and immerse them in the water to avoid discolouration.
- Add the water till the Toor dhal is immersed and Pressure cook the same over 3 whistle. Open the pressure cooker once the pressure is completely released and keep it aside.
Making the fresh Rasam Powder
- Heat the pan and add 1 table spoon of oil. Once the oil gets heat, add the peppercorns, red chilli, coriander seeds and Toor dhal and fry them for a while (till the colour changes to light brown).
- Once the ingridents are cool, take the fried ingredients into a mixer and powder it coarsely. (not too nice)
- Add one table spoon of oil in a pan and fry the brinjals till tender. Keep the fried brinjals aside.
Making of Rasam
- Heat the pan and add the tamarind extract juice, chopped tomato, Salt, Hing, curry leaves and allow this mixture to boil till the raw smell of tamarind goes off.
- Now add the fried brinjals and allow the mixture to boil for about 5 mins in low flame.
- Add mashed toor dhal and mix well. Also add the ground rasam powder into the mixture and allow the mixture to boil for about 2 minutes.
- Switch off the flame when the mixture starts to become frothy.
Tempering
- In a separate pan, pour the ghee and add the mustard seeds. When the mustard seeds begins to sputter add the curryleaves. Add these to the rasam.
- Garnish the rasam with chopped coriander leaves.
- Now the delicious Brinjal Rasam is ready to serve with plain rice
Video
Notes
- Instead of making fresh rasam masala for this rasam, we can also add ready made rasam powder.
Nutritional Info
Nutrition Facts
Brinjal Rasam | Kathirikkai Rasam
Amount Per Serving (1 cup)
Calories 63
Calories from Fat 28
% Daily Value*
Fat 3.1g5%
Saturated Fat 1.4g9%
Cholesterol 5.4mg2%
Sodium 12mg1%
Potassium 470mg13%
Carbohydrates 8.5g3%
Fiber 2.7g11%
Sugar 4.9g5%
Protein 2.2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:
- Soak the tamarind in water and extract the juice.
- Pressure cook the Thur dhal and keep it aside. Clean the brinjals and slit them vertically - cross cut from the base till the stalks and immerse them in the water to avoid discolouration.
- Heat the pan and add 1 table spoon of oil. Once the oil gets heat, add the peppercorns, red chilli, coriander seeds and Toor dhal and fry them for a while (till the colour changes to light brown). Take the fried ingredients into a mixer and powder it to Rawa like consistency. (not too nice)
- Add one table spoon of oil and fry the brinjals and keep the fried brinjals aside. Heat the pan and add the tamarind extract juice, Salt, Hing and curry leaves and allow this mixture to boil till the raw smell of tamarind goes off.
- Now Add the fried brinjals and allow the mixture to boil for about 5 mins in low flame. Now add mashed thur dhal and mix well. Add the ground rasam powder into the mixture and allow the mixture to boil for about 2 minutes. and then switch off the flame when the mixture starts to become frothy.
- Garnish the rasam with chopped coriander leaves. In a separate pan, pour the ghee and add the mustard seeds. When the mustard seeds begins to sputter add the curryleaves. Add these to the rasam.
- Now the delicious Brinjal Rasam is ready to serve with plain rice
