Nooripettina Charu ~ Watery Rasam ~ Instant Rasam

This recipe comes straight from my grandma's kitchen.  My mom says this version of the Rasam used to be a norm for dinners on festival days. After a late heavy lunch, my grandma would serve this light and soothing Nooripettina Charu for dinner. The kids and adults would lap up the rasam with the same enthusiasm to the delight of my grandma. 

I kind of experienced the same feeling when I served this Rasam on a weekend for dinner. In fact I loved to just sip it as soup while the kids loved it with rice! 

I thought this version of rasam is ideal for days when the day has been extremely tiresome and need to cook up something nice, easy, quick and hot for dinner. What thou says??

Check out this Watery Rasam for Day 4 of BM 13.


 Ingredients - 

*Tomato blanched and pureed 1 cup

Tamarind lime sized
Salt as needed
Turmeric 1/4 tsp
Sugar 2 tsp
Coriander leaves for garnish
Seasoning (Ghee 1 tsp, jeera/Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, curry leaves few, Asafoetida a generous pinch)

To Grind - 
Dhaniya/Coriander seeds 1 tsp
Cumin seeds / Jeera 1/2 tsp 
Pepper seeds / Miriyalu 5-6  
Dry Red Chilli 1-2



* It is optional to blanch the tomato and puree. But it is recommended to grind the tomato as it lends some thickness to the Rasam. But totally your preference.
 

Method Of Preparation -


Grind the spices listed under 'To Grind' to a fine powder. Note that they should not be roasted. Grind them 'in the raw', so to say :)


In a heated sauce pan, add ghee and add jeera and mustard seeds. After they pop, add the curry leaves and asafoetida.


Pour the pureed tomato, about 3 cups of water, the ground rasam powder, salt, sugar/jaggery, tamarind extract and turmeric.

Let it come to a boil, remove from fire and cover with a lid.

Garnish with chopped coriander leaves and serve with rice or drink it up as soup.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13.

Preparation time 15 min 
Makes about 4 cups