Kongunadu Kathirikai Rasam Recipe – Spicy & Tangy Eggplant Rasam
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan/Eggplant) | 10 small |
| Tomato | 1, finely chopped |
| Tamarind Water | 1/2 cup |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Arhar Dal (Split Toor Dal) | 2 teaspoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chillies | 2 (adjust according to heat) |
| Garlic | 4 cloves |
| Whole Black Peppercorns | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Coriander (Dhania) Leaves | 4 sprigs, finely chopped |
| Ghee | 2 teaspoons |
| Mustard Seeds | 1 teaspoon |
| Dry Red Chilli (for seasoning) | 1, cut into smaller pieces |
| Additional Curry Leaves (for seasoning) | 5, torn roughly |
| Asafoetida (Hing) | 1 pinch |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | 4g |
| Carbohydrates | 25g |
| Fat | 5g |
| Fiber | 3g |
| Sodium | Varies based on salt added |
Instructions
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Preparation of Spice Paste: Begin by soaking the coriander seeds, tuvar dal, cumin seeds, dry red chillies, garlic, black peppercorns, curry leaves, and coriander leaves in water for 30 minutes. After soaking, transfer the mixture to a mixer jar and grind into a fine paste.
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Cooking the Brinjals: Cut off the crowns of the baby brinjals and make a slit halfway down each. In a saucepan, combine tamarind water, slit brinjals, chopped tomatoes, turmeric powder, and salt. Cook over medium heat until the brinjals soften.
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Combining Flavors: Once the brinjals are tender, add the freshly ground spice paste along with 2 additional cups of water. Stir well and bring the rasam to a brisk boil. After boiling, reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld and the rasam to froth.
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Seasoning the Rasam: In a separate skillet, heat ghee over medium heat. Add the mustard seeds and let them crackle. Then, toss in the cut dry red chilli, torn curry leaves, and asafoetida, sautéing for a few seconds until fragrant.
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Final Touch: Pour this tempering over the simmering rasam. Stir gently to combine.
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Serving Suggestion: Serve the Kongunadu Kathirikai Rasam hot, accompanied by steamed rice drizzled with ghee and a poriyal such as Beetroot Curry for a delightful meal.
Enjoy this spicy and tangy eggplant rasam that embodies the essence of South Indian cuisine, perfect for a comforting dinner!
