Xacuti Spice Rasam

This is a unique and delicious rasam made with one of a kind spice blend. This aromatic rasam is a pure comfort for sure when served with grains and can be sipped as a soup.

Xacuti rasam is  made with xacuti spice blend instead of  traditional rasam powder and this gives it the most addictive and scintillating flavors. The aroma of the curry and the comfort of the traditional rasam is what you get. Yes! This rasam gives you all the expected flavors of the traditional rasam while it smells like a curry! A perfect fusion! This makes this rasam stand out from any other rasam.

Xacuti is a special curry from Goa, India and is made with a special spice blend. This fresh and aromatic spice blend makes it unique. A rasam spice blend traditionally uses black pepper, cumin, and coriander along with a little dal. But different herbs and spices can be used to add flavor to the rasam. The French Quatre spice blend in this rasam gives a mild note of cloves and the rasam is absolutely divine. Fennel bulbs and seeds are used in this Fennel Rasam giving warm and comforting flavors. Most of the spices used in the xacuti blend may sound similar to curry powder, but when used in mild quantities, results in a very flavorful rasam with lovely hints of all the spices. 

The spices used in this spice blend are coriander, mace, cloves, cumin, cinnamon, fennel, fenugreek, green and black cardamom, bay leaves, nutmeg, poppy seeds, and Kashmiri red chilies. I followed Srivalli and Ellaroy's blog for the spice blend. Srivalli had made curries and dosa with this blend and would love to give a try using this amazing spice powder. So, with this spice blend, whip up this delicious rasam while making curries too!

Just like any traditional rasam, I have used a tamarind base. Grind the xacuti spice blend along with a little coconut and add to the simmering rasam. Xacuti curries have coconut added and hence wanted to give the same flavors  in this rasam. The quantity of coconut should be little as it would give a creamier result. Rasam is usually a thin spiced broth. A mild hint of coconut works great. Garlic is used in this rasam as we love garlic and this rasam tastes a perfect and comforting one with balanced flavors. Garlic can be omitted if you do not prefer it.

Since coconut adds to the flavor of the rasam, tempering in coconut oil is a perfect way to enhance the flavor of this rasam. Coconut perfectly compliments the flavors with the spices in this rasam. This makes this rasam vegan. Ghee or any oil can be used. Ghee, if you prefer, would add another flavor dimension. 

This week is all about rasam and this is the third rasam recipe I am sharing for Blogging Marathon. Vetrilai Rasam and Wheatgrass rasam were the ones I shared earlier this week. For a complete list of rasam recipes I shared for the theme A-Z rasam recipes, check below.

A - Apple rasam

B - Basil and Balsamic Vinegar Rasam

C - Cauliflower Rasam

D - Dill Rasam Recipe II

E - Ellu Rasam

F - Fennel Rasam

G- Gooseberry Rasam

H - Herb and Hemp Seeds Rasam

I - Instant Garlic Rasam

J - Jamun/Black Plum Rasam

K -Kokum Rasam

L - Lemongrass Rasam

M- Manga (Raw Mango) Rasam

N - Neem Flower/Veppampoo Rasam

O - Oma Rasam

P - Persian Sour Plum Rasam

Q -Quatre Rasam

R - Rhubarb Rasam

S - Sprouts Rasam

T -  Tomatillo Rasam

U - Ulavacharu/Horsegram Rasam

V - Vetrilai Rasam

W - Wheatgrass Rasam

Ingredients

Tamarind - 1 tsp

Turmeric - 1/4 tsp

Salt - 3/4 tsp

Tomatoes - 1/2 cup

Garlic - 10-12 cloves

To Grind

Coconut - 1 tbsp

Xacuti spice blend - 3/4 tsp

Pepper-cumin powder - 1 tsp (recipe here)

Cilantro - 1/4 cup

To Temper

Coconut oil - 1 tsp

Dried red chili - 1, torn

Mustard seeds - 1/2 tsp

Cumin - 1/2 tsp

Asafetida - 1/8 tsp

Curry leaves - 1 sprig

Method

Soak the tamarind in half cup warm water. Extract the juice in another cup of water.

Pressure cook the toor dal in quarter cup of water with a pinch of turmeric.

Heat a teaspoon of coconut oil in a pan, add the garlic and saute for 2-3 minutes.

Add the sautéed garlic, turmeric, and tomatoes to the tamarind water, bring it to a boil and simmer for 4-5 minutes to cook the garlic and tomato completely.

Grind the coconut, xacuti spice blend, pepper cumin powder, and cilantro to a coarse mixture.

Add this coconut-spice mixture, salt, and water to the simmering rasam.

When it begins to boil, remove from the flame.

Heat coconut oil in a pan, add the dried red chilies and mustard seeds. When it splutters add the cumin, curry leaves, and asafetida. Fry for 30 seconds. Pour it onto the rasam.

Garnish with cilantro and serve with cooked grains and veggies.