Posts Tagged ‘Cauliflower rasam’

Mango Cauliflower Rasam (Mango Cauliflower Soup)

Monday, January 11th, 2010

Yeah, I know..You did a double check on the title. That is what N did too, when he heard what I was planning to make for lunch for him couple of years back. Tomato rasam, Garlic Rasam, Lemon rasam are all well known. But this cauliflower rasam is my mom’s speciality. Every summer, when our house was invaded by cousins of all ages, this rasam was one of their favorites and all you can hear was the slurping noises :)

My mom finally let us know that since we were not very fond of cauliflower’s at that time and given the fact that we lived in Ooty at that time and cauliflowers were as huge as they can get, and not wanting to waste those gorgeous white beauties, mom cooked up(!!) this recipe. It is a perfect combination of lemon and spices with a hint of garlic. And I carry on the tradition of making this rasam, for my now grown up cousins when they visit us.

From our garden, Cauliflower and Broccoli are the only vegetables that has survived the freezing temperatures!!

Ingredients (Serves-2)

Cauliflower – Fresh-Separated florets – about 15
Tomato- One big size
Fresh Green Mango- 1 slice (without the seed)
Green chilies- 2- slit
Garlic- (Optional)- 1 clove
Rasam Powder- 1 tsp
Black Pepper Powder- 1 pinch
Cooked Tuvar dal- 1/2 cup
Turmeric Powder- 1/4 tsp
Salt to taste

For tempering:
Ghee- 1/2 tsp
Cumin seeds- 1/2 tsp
Curry leaves- few
Cilantro leaves- to garnish
Lemon juice- juice of one half lemon or 2 tbsp

Method:

Wash the fresh Cauliflower florets well and let them be in a chunky size(do not chop them into tiny cubes).

Finely chop the tomato. Finely chop the garlic.

In a sauce pan, add about 4 cups of water, chopped tomatoes, slit green chilies, garlic, turmeric powder, rasam powder, salt, mango slice and cauliflower florets and cover and let them simmer for 15-20 minutes(till cauliflower is tender and the water has reduced a bit)

Mash the cooked tuvar dal with a cup of water. Pour this tuvar dal in to the saucepan and let it simmer for another 5 minutes or till the dal turns frothy on top. Switch off. Check for salt, if needed add a pinch of pepper powder.

In a pan, add ghee and cumin seeds, when it starts to sizzle, add curry leaves. Pour this entire mixture on top the rasam.

Pour the lemon juice on top, mix well and taste if the rasam is has enough flavors of lemon.

Garnish with cilantro leaves. Serve hot as it as like a soup. This rasam is best eaten with a steaming bowl of rice and a dollop of ghee with either okras, eggplants or with potatoes stir fried on the side.

You can also use frozen cauliflower, but if using frozen cauliflower, add them a couple of minutes after the first stage of rasam is boiling, else the cauliflower will turn out completely mashed.

I am sending this mango cauliflower rasam for Monthly Mingle, hosted this month by Sudeshna and brainchild of Meeta of Whats for Lunch Honey.