Fennel Rasam

This delicious rasam is flavored with fennel bulbs and fennel seeds. The aroma and taste of this rasam will make you go for second helpings. This simple rasam rich in flavors will make a comforting meal along with a cooked grain and a curry. This can be had like a soup too! Use oil instead of ghee for tempering to make it vegan.

Fennel bulbs have a mild anise like flavor and these impart a beautiful flavor to any dish. A rasam with this will be wonderful. The fennel leaves can also be used in this rasam. Crushed fennel seeds are added and fennel seeds are added in tempering too. These impart a perfect balance in flavor and will not be overwhelming. Rasam powder and Milagu jeeraga podi are added to add a kick to the rasam. 

I served fennel rasam with quinoa but rice or any cooked grain works fine. Serve with veggie curries like Podi Adaicha Kathrikai or Kale Stir-Fry, or Masicha Keerai for a perfect and balanced meal.

Fennel bulbs are in season this time of the year and they can be used in amazing recipes. I love to add it to soups as well as in potato fry. This pumpkin seed dip with roasted fennel is a perfect one to make for yourself as well for a party! Very delicious one like this fennel rasam.

I am sharing delicious A-Z rasam recipes in my blog as a part of Blogging Marathon. This Fennel Rasam is for the letter 'F' and below are the links to comforting rasam recipes shared in this series.

A - Apple rasam

B - Basil and Balsamic Vinegar Rasam

C - Cauliflower Rasam

D - Dill Rasam Recipe II

E - Ellu Rasam

Ingredients

Tamarind - 1 tsp

Tomatoes - 2/3 cup, chopped

Fennel bulb - 1/3 cup, chopped

Water - 3.5 cups

Toor dal - 1 tbsp cooked in 1/4 cup water

Salt - 1 tsp

Rasam powder - 1 tsp

Pepper cumin powder - 1/2 tsp (recipe here)

Crushed fennel - 1/2 tsp

Turmeric - 1/4 tsp

Cilantro - 1 tbsp, chopped

For Tempering

Ghee - 1 tsp

Red chile - 1 torn

Mustard seeds - 1/2 tsp

Fennel seeds - 1/2 tsp

Cumin - 1/2 tsp

Curry leaf - 1 sprig

Asafetida - 1/8 tsp

Method

Soak the tamarind in half cup water and extract using another cup of water. Set aside.

Cook the toor dhal and set aside.

Add the fennel bulbs, tomatoes and 1 cup water and cook for 4-5 minutes until they are cooked.

Add tamarind water, rasam powder, salt and turmeric, simmer for 3-4 minutes.

Add the crushed fennel, pepper cumin powder, cooked dal and remaining water. Check the taste and adjust salt. 

When it begins to boil remove from the flame.

Heat ghee in a pan, add the red chile and mustard seeds. When it splutters add the fennel and cumin seeds followed by curry leaves and asafetida.

Pour the tempering on the rasam. Garnish with cilantro.

Serve with cooked grains and curry.