Cauliflower Rasam

Have you tried cauliflower rasam? You should, if you haven't! Because, this is a delicious soup/rasam. This has the cauliflowers cooked to perfect crisp texture in a spicy tomato-tamarind broth with aromatic tempering and a garnish of cilantro. This can be served as a soup or with steaming rice or any choice of grain. This is vegan too!

My mom used to make this rasam when we were kids. During winter, when cauliflower hits the market, we will be enjoying steaming bowls of cauliflower rasam rice. Though there is cauliflower in it, you can serve with any curry to make the meal more nutritious. I am a veggie fan and will add Snake gourd curry, Avarakai Curry, or Kale Stir-Fry! This will be amazing with these Curried and Roasted Baby Potatoes too!

My mom used to make it in Lemon Rasam style. But I do it with lemon or tamarind based on the availability of lemons on hand. Both the ways, it will be delicious. The following recipe is like lemon rasam style but with tamarind extract. 

There is no rasam powder needed for this rasam.The ginger, green chili, and the Milagu Jeeraga Podi/Pepper Cumin Powder is enough to make this tasty rasam. If you prefer to add, it is ok. Adjust the count of green chili according to its heat level and also as per your taste requirements.

Cauliflower has to be cooked to aldente perfection. It shouldn't be overcooked. Do not boil for a long time as they will get over cooked. For this, take medium sized florets. Not too small and not too big. This way it gets perfectly cooked.

Tempering adds to the aroma of the rasam. I have used oil though ghee can be used for extra flavor. I make it vegan and hence use oil. Feel free to use ghee for tempering/tadka, if you prefer. Also, asafetida is a must and do not skip that. Asafetida adds a magical touch to rasam flavor.

If you have cooked dal ready, this rasam will be ready in 15 -20 minutes of time. My friend freezes cooked dal in preferred portion sizes and this is a great way to make this very quickly.

Rasam is served with grains and had in a soupy form. This recipe can serve four hungry persons though this may vary according to individual's choice of portions.

I am sharing rasam recipes for A-Z theme this year as a part of Blogging Marathon. Rasam is an integral part of South Indian cuisine and it makes our meal complete. This week, I have shared two rasam recipes and will be continuing till the letter Z, sharing three recipes each month. Here are the links to rasam recipes in this series.

A - Apple rasam

B - Basil and Balsamic Vinegar Rasam

I am also linking this to Wonderful Wednesday and Thursday Favorite Things.

Ingredients

Serves 4

Cauliflower florets - 1 cup, medium size

Water - 3 and 1/4 cup

Turmeric - 1/3 tsp

Salt - 3/4 tsp

Ginger - 2-in piece, sliced

Green chili - 3 to 5

Tomatoes - 3/4 cup, chopped

Tamarind - 1 tbsp

Pepper cumin powder - 1.5 tsp

To Temper

Oil - 1 tsp

Red chili - 1, torn

Mustard seeds - 1/2 tsp

Cumin - 1/2 tsp

Curry leaf - 1 sprig

Asafetida - 1/8 tsp

For Garnish

Cilantro - 1 tbsp, chopped

Method

Cook a tablespoon of toor dal in about quarter cup of water with a pinch of turmeric and set aside.

Soak the tamarind in half cup warm water.

To a sauce pan, add tomatoes, cauliflower, ginger, green chiles, and one and a half cup water, and simmer for 3 minutes.

The cauliflower would have cooked to almost crisp texture. Add the pepper cumin powder, salt, turmeric, cooked dal, and tamarind water. Adjust salt and pepper.

Simmer for 2 more minutes.

Heat oil in a pan. Add the red chiles and mustard seeds, when it splutters add the cumin followed by curry leaves and asafetida. Fry for 30 seconds and add it to the rasam.

Garnish with cilantro.

Serve as a soup or with steaming rice or any choice of grain.