Kathirikka Rasam/Eggplant Rasam
 
Prep time
Cook time
Total time
 
Rasam is a quintessential side in South Indian homes. You will find this almost every single day and a meal is never complete without rasam. This Kathirikka rasam is a very special rasam that's served in temples, or special occasions. It's a specialty in some parts of tamil nadu. Made with freshly group spices and coconut, made with eggplant or moringal, it can be mixed up with sambhar, but it's much more watery and peppery. It's a must try.
Author:
Recipe type: Curry, Entree
Cuisine: Indian
Serves: 6
Ingredients
  • Small Lemon size tamarind
  • 6 cups of water
  • ⅛ tsp turmeric
  • ½ tsp salt
  • 4 mini eggplant/kathirikka thinly sliced
  • ¼ cup tuvar daal cooked in 2 cups of water
For the Masala
  • 8 peppercorn
  • 3 tbsp coriander seeds
  • 2 tbsp channa daal
  • 1 tbsp cumin seeds
  • 3 tbsp fresh grated coconut
  • 7 bydagi chillies or normal red chilies
  • 1 tbsp jaggery
For tempering
  • 2 tsp oil
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • 10-15 curry leaves
  • pinch of asafoetida/hing
Instructions
  1. In a large vessel, add the tamarind chunk, with water, turmeric and salt. Bring it to a boil and simmer it for about 10 minutes. Drain the liquid and take out the seeds and pour it back into the same pan. Add the kathirikka and cook on medium to low heat for another 15 minutes. Once the
  2. Cook the tuvar daal with some turmeric to a very soft mushy consistency. Mash and set aside.
  3. In a small saute pan, add the spices for the masala paste except the coconut. Fry it on low heat until you can smell the spices and everything is roasted. Add the coconut in the end and grind it to a fine paste with about 1 cup of water. Set aside.
  4. Add the masala to the tamarind kathirikka liquid, check for salt. Bring it to a boil for about 5 minutes. Then add the boiled and mashed daal. Simmer and bring to a slow bubble. Add jaggery
  5. While that comes to a bubble, in a pan, add oil add mustard seeds, cumin seeds, curry leaves, hing. Let it pop and pour it the rasam mixture. Once you see a foamy bubble, turn off the heat, cover and let it sit for 30-1 hour before serving.
  6. Enjoy with some rice and touch of ghee.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2020/07/18/kathirikka-rasam-eggplant-rasam/