Red Currant Rasam

Walking through the aisles shopping for fruits and veggies I was so much intrigued by the color of Red Currants, mindlessly I picked one basket of 1/2 pint of those lovely colored Currants and walked by. When I reached the end of the aisle I thought twice whether they would taste good or not, but I made up my mind convincing that they would taste as great as their color. Just had another 20 mins to shop so I picked up all I wanted and came home.

When I loaded the fruits and veggies into the refrigerator I was tempted again so I washed a wine full of those attractive Currants and had them but it was very sour, no body touched the currant. I wasnt into throw away 1/2 a pint of Red Currants then I thought why not make some dish out of it, hence this Red Currant Rasam. It was a super hit and I was asked to make it the next day and the next too. Red Currant Rasam made a hat-trick at our place, did I mention the color was awesome.



Ingredients:

Red Currant - 1 handful
Tomato - 1 small
Turmeric Powder - 1/2 tbsp
Chilly Powder - 1 tbsp
Green Chillies - 2 nos.
Asafoetida - 1/4 tsp
Water

For Tempering:

Red Chilly - 1
Red Pearl Onion - 2 nos.
Mustard Seeds - 1/4 tsp
Sesame Oil - 1/2 tbsp
Asafoetida - 1/4 tsp
Curry Leaves
Salt to Taste

Rasam Powder:

Coriander Seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Pepper Corns - 1 1/2 tbsps
Garlic - 1 pod

Garnishing:

Coriander Leaves



Method:

1. Crush the Red Currants and Tomato thoroughly well. Slit the Green Chillies and crush them too.
2. Add Red Chilli Powder, Turmeric Powder, Asafoetida and Salt. Add 4-5 cups of Water to it mix well and set it aside.
3. In a skillet pour Sesame Oil, add Mustard Seeds when it splutters throw in the Red Chilly, Curry Leaves, Red Pearl Onions (crush them using your palm) and Asafoetida. When the Pearl Onion turns color pour the crushed Currants and Tomato mixture and cook until it boils.
4. Mean while crush Coriander Seeds, Cumin Seeds and Pepper Corns (I used a stone Motar and pestle) finally stamp the Garlic pod with the pestle and throw them in a bowl.
5. When the Rasam comes to a boil pour it on the crushed powder mix well and garnish with Coriander Leaves.

Serve with: Hot Rice and a dollop of Ghee.