Strawberry Rasam

Serves: 6

Rasam Powder

1 tsp oil
2 tbsp toor dal
2 tsp coriander seeds
1 tsp whole black pepper
1 tsp cumin seeds
1 red chilies

Heat oil in a small pan, roast toor dal, coriander seeds, whole black pepper, cumin seeds and red chili. Roast till you get a nice aroma and dal becomes golden brown. Cool and grind to a powder.

Strawberry Puree

1 and 1/4 cup strawberries, chopped
2 cup water

Add strawberries and water to blender, puree it. Let there be some chunks. I like my rasam not to have any kasadu, so I filtered it 2 times.

Rasam

1/4 tsp turmeric powder
1 and 1/2 tsp salt

Add strawberry puree, turmeric powder, salt, mix well. Let it boil on medium flame.

Let the strawberry puree boil for 10 minutes, until the raw smell should go an it has to reduce a little.

2 and 1/2 cups water

Now add ground rasam powder, water, mix well. Reduce the flame to low and let it simmer. When the rasam starts frothing, switch off the stove.

Tempering

1 tsp coconut oil

1/4 tsp mustard seeds

asafoetida

Heat oil in a small pan, allow mustard seeds to splutter, add asafoetida, add this to the rasam.

Garnish

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Note: It HAD super awesome pink color and strawberry flavor before adding the rasam powder. After adding the rasam powder, I could not taste the strawberry flavor and the color is changed to this muddy color. Next time, I will make this without adding the rasam powder.
Source: anubalaskitchen