They say ‘Necessity is the mother of invention’. So true! We ran out of our cooking gas yesterday morning and yet to get our replacement cylinder from the supplier. It was nearing lunch time, and our stomachs were starting to growl. The hubby said no eating out or ordering a takeaway either. Bah! I gave him a resigned sigh and set out to do whatever best I could to fix us a meal. Just as I was pondering over what to make, I realized that the recipe book that came along with my microwave oven was sitting in the bookshelf, gathering dust. I thought it was time I put it to some use. Since the hubby was complaining of signs of the flu last night, I din’t find it hard to pick this rasam from among the other nice recipes the book seemed to have, wondering at the same time, why I hadn’t looked up this book before now! Though I put the microwave to good use, considering the occasional baked goodie and the regular heating/re-heating of food, I had never really cooked something completely in the microwave before this one. Another easy-peasy one for you all.
- Tomatoes – 6-8 nos (medium-sized; cleaned and diced)
- Curry leaves – a sprig, finely chopped
- Coriander/Cilantro – a handful, finely chopped
- Tamarind Pulp – 4 tbsps
- Rasam powder – 1 tbsp (I know a lot of you have requested for the Iyer style Rasam powder proportion, promise to post it soon)
- Jeera-pepper powder – 2 tsp (freshly pound; yeah, go ahead and use some store-bought powder, it just won’t taste the same)
- Salt – to taste
- Mustard seeds – 1 tsp
- Asafoetida – a pinch
- Ghee – 1 tsp
- Water – 3 cups
(Note: My Microwave sets to 900W on high. Do give yours a check before you decide on the durations of cooking and slightly alter cooking times if needed).
- Transfer the diced tomatoes to a microwave-safe bowl. Add 1/2 cup water and cover with a cling film. Gently make some holes on the cling film with a fork to allow for air vents. Microwave on high for 5 minutes. Let stand for 5 minutes.
- Remove from microwave, allow to cool and blend to a smooth puree in the mixer.
- In the meanwhile, micro the ghee in a larger microwave container on high power for 30 seconds.
- Remove and add the asafoetida, mustard seeds and curry leaves. Micro on high for 2 minutes.
- Add the tomato puree, tamarind pulp, rasam powder, jeera-pepper powder, remaining water, salt and coriander leaves. Give it a stir and micro on high for 5-6 minutes. Allow to stand 2 minutes.
- Remove and serve hot with rice. Slurrrrrpppp!!
Isn’t it perfect for those lazy days? 😉 Tastes great with some mor-mizhagais/balakkas.
Also, a perfect Indian soup for when you sense the flu hovering over you.