CHETTINAD CAULIFLOWER RASAM

I first tasted this rasam during my visit to my Periyamma's place (Mother's sister).  She lived in Chettinad region for many years and learnt this recipe from that place.  I like it from the very first time.  This can also be taken as soup or can also go well with cooked rice. Addition of ginger, pepper, jeera would give medicinal flavor and aroma to the rasam and would be a soothing relief for sore throat.

Ingredients:

Cauliflower florets (Washed in warm water) - 1 cup

Riped tomatoes - 3 big size

Onion - 1

Lemon (cut in half) - One half

Cooked toor dhal - 1/2 cup

Green chilly - 1 or 2

Ginger - 1/2 inch piece

Turmeric powder - a pinch

Salt to taste

Curry and coriander leaves - few

To grind:

Pepper - 1 tsp

Jeera - 1/2 tsp

To temper:

Ghee/oil- 1 tsp

Mustard seeds - 1 tsp

Preparation:

1. Cook toor dhal in pressure cooker and keep it separately.

2.  Wash the cauliflower florets in warm water.  Keep the items given in the ingredients list ready before preparation.

                          

 

3. In a heavy bottomed kadai, a tsp of ghee/oil add the mustard seeds and wait until it crackles. Add green chilly and curry leaves and later followed by cut onions.  When the onions turn brown, add the tomatoes.

                          

 

4.  Once the tomatoes turn mushy, add the caulifower florets, salt, and turmeric powder.  Add 1.5 cups of water and let the cauliflower gets cooked in that.

                     

5. In between, powder jeera and pepper in a mixer and keep this ready.  Once the florets are cooked, add the powder followed by mashed cooked toor dhal.

                        

 

6.  When the rasam gets frothy, switch off the flame, garnish with coriander leaves and squeeze out the juice from the cut lemon.  

Now the aromatic cauliflower rasam is ready to serve.  This can be taken as such as a soup.  The crunchiness and taste of onions and cauliflower adds an additional zing to the dish.