Kiwi Rasam, now that’s a cool twist…
Rasam is a popular South Indian dish, it’s a tangy & spicy gravy based dish like a soup. It’s an unavoidable dish for most South Indians and is poured over rice and enjoyed. There are several ways of making rasam: tomato rasam, dal or lentil rasam, pineapple rasam, cilantro/mint rasam, and so on. Tamarind extract added will impart the tangy taste to rasam. The combination of herbs, ground whole spices, tomato, and tamarind is just incredible and will open up our senses.
Rasam is a healthy soup; helps in digestion, home remedy for cold & sinus congestion.
Raw kiwi has been sitting idle on the countertop, I’ve been looking for ways to add that to my cooking. I was hit by the thought of adding kiwi to the rasam, raw kiwi with its tangy taste will be perfect in rasam. I wasn’t wrong and this kiwi rasam tasted amazing. I wanted to keep the taste of kiwi, hence skipped adding tomatoes.
Other Rasam Recipes
- Ginger- 2-inch slice
- Garlic- 3 cloves
- Whole black peppercorns- 1 tsp
- Cumin seeds- 1 tsp
- Water- ¼ cup
- Coconut Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Dried red chilies- 2
- Small onions, sliced thin- 4 (or chopped shallots- 3)
- Raw Kiwi, chopped- 3 (make sure to use raw kiwi)
- Salt- 1¼ tsp
- Cilantro, chopped- ¼ cup
- Mint leaves, chopped- ¼ cup
- Curry leaves- 1 sprig
- Water- 1cup
- In a blender, add all the ingredients mentioned ‘for grinding’ along with ¼ cup water. Grind to a coarse paste.
- Place a saucepan over medium heat.
- Add oil, let turn hot.
- Add mustard seeds, let splutter.
- Add dried red chilies and curry leaves.
- Add the ground mixture, combine well and cook for 2 minutes.
- Add small onions, season with ½ tsp salt.
- Saute for 2 minutes.
- Add chopped raw kiwi, cook covered for 2 minutes.
- Add chopped cilantro & mint leaves.
- Add ¾ tsp salt.
- Add 1 cup water and cook covered for 10 minutes.
- Remove pan from the heat, keep covered for 15 minutes.
- Pour over rice and enjoy or enjoy as a soup.