Ellu Rasam

This is a rich and flavorful rasam made using sesame seeds and coconut. This is amazing to sip like a soup or mix with grains and curry to have like a hearty meal. Ghee is used traditionally for tempering/roasting spices, but this rasam tastes good when coconut or sesame oil is used too. This option makes this a vegan rasam. 

This rasam is a mixture of poricha rasam and mysore style rasam with added sesame seeds. In poricha rasam, we saute the spices in ghee, which is ground to make the rasam powder, and no dal is added. This is one of the ultimate and spicy rasam. In Mysore style rasam, coconut is used along with cooked dal. This ellu rasam is the combination of these two rasam and also with added sesame seeds giving this rasam an out of the world flavor experience!

Seeds like sesame or poppy seeds along with coconut, gives a rich and creamy, nutty flavor to the rasam like in this Dill Rasam Recipe II, in which poppy seeds and coconut are used. This ellu rasam will give the satisfaction of the kind served in festive style meals. In this rasam, sesame seeds/ellu is added in the spice powder as well as in tempering. You get the flavor and the bite of sesame seeds in every bite and that's simply amazing. 

Sesame seeds are very healthy. There are two varieties - black and white (hull removed). I have used the white one, black ones can also be used with similar results. This rasam is a unique way to add these in your diet in addition to adding to idli/dosa milaipodi or this Ellodharai aka ellu sadam. Sesame seed chikis are easy and great snack too!

Ellu rasam can be served with rice or any cooked grain. I love it with oats or quinoa too! I served this with Pepper Cumin Broccoli. Podi Adaicha Kathrikai or Kale Stir-Fry, or Masicha Keerai are great sides to serve with this rasam and grains.

For this year's A-Z theme in Blogging Marathon, I am sharing different recipes of rasam that we love. Rasam is always amazing and addictive to us and to you too! Here are the links to rasam recipes I have shared till now and check the blog for more delicious and raving  rasams.

A - Apple rasam

B - Basil and Balsamic Vinegar Rasam

C - Cauliflower Rasam

D - Dill Rasam Recipe II

Ingredients

To Roast and grind

Ghee/oil - 1/2 tsp

Coconut - 1 tsp

Sesame seeds - 1 tsp

Black pepper - 1/2 tsp

Red chili - 1

Cumin - 1 tsp

For rasam

Tamarind - 1 tsp soaked in 1/2 cup water

Toor dal - 1 tbsp cooked in 1/4 water

Salt - 1 tsp

Milagu jeera powder - 1/2 tsp (Recipe here)

Turmeric - 1/4 tsp

Water - 2.5 cups

Tomato - 1/2 cup

Tempering

Ghee/oil - 1 tsp

Red chili - 1

Mustard seeds - 1/2 tsp

Cumin - 1/2 tsp

Sesame seeds - 1/2 tsp

Curryleaf - 1 sprig

Asafetida - 1/8 tsp

Method

Heat ghee in a pan and add all the ingredients until golden, listed under "To Roast and Grind".  Set aside to cool.

Mash the cooked toor dal. Set aside.

When cool, grind to a slightly coarse powder.

Add one more cup of water to the soaked tamarind and extract the juice.

To the tamarind water/juice add turmeric, tomatoes and simmer for 3-4 minutes or until tomatoes turn soft.

Add the ground spice powder, salt, cooked dal, Milagu jeera powder, and one and half cup of water. Mix.

When it begins to boil, switch off the flame.

Heat ghee/oil in a pan, add the red chili and mustard seeds. When it splutters add cumin and sesame seeds followed by curry leaf and asafetida. Fry for 30-40 seconds.

Pour the tempering onto the rasam. Garnish with cilantro.

Serve like soup or with cooked grains, and curry.