Brinjal rasam is a tangy soup made with brinjals and tamarind. The freshly ground spices in this dish brings out a wonderful flavour to the rasam.
Brinjal – 4-5 (medium sized)
Toor dal – 4 tbsp
Tomato, chopped – 1
Tamarind – Gooseberry sized
Water – 2¼ cups
Turmeric powder – 1/2 tsp
Coriander leaves – 4 tbsp
For the spice powder
Coriander seeds – 2 tsp
Fenugreek seeds – 1/2 tsp
Peppercorns – 1/2 tsp
Asafoetida – 1/2 tsp
Dried red chillies – 4 Nos.
Chana dal, rinsed and drained – 1 tsp
Grated fresh coconut – 2 tsp
For the tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Dried red chilli, halved – 1
Curry leaves – 1 sprig
Ghee – 2 tsp
Pressure cook toor dal in 1½ cups water for 3 whistles. Set aside.
Heat 3 tsp oil in a pan.
Add coriander seeds, fenugreek seeds, peppercorns, asafoetida, dried red chillies, and chana dal.
Stir fry for 2 minutes or until the spices are fragrant.
Mix in the coconut. Switch off the stove.
Transfer to a blender. Blend to get a fine powder.
Heat oil in a pan. Crackle mustard seeds and cumin seeds.
Add dried red chilli and curry leaves. Add brinjal and saute for 2-3 minutes.
Add tomato. Saute till it is mashed.
Add tamarind extract, ground spices, and salt. Close the lid and lower the heat.
When the brinjal is cooked, add cooked dal. Close the lid till it starts to get thicken.
If you find the rasam thick, add water to reach the consistency as desired.
Switch off the stove and garnish with coriander leaves.