A big hug in a drink ?
Yes yes you heard it right! A drink that will leave you wrapped in a blanket of warmth with an explosion of flavours tantalizing your senses. A truly soul satisfying drink, that will definitely bring out the inner child of yours. Oozing with aromas and full on flavours from a variety of spices mixed in, you are for sure to fell in love with it if you love food with a kick. Rasam is infact a South Indian food staple which has also largely formed part of one’s eating habit. They say no meal is complete without Rasam especially at weddings or during prayers. Mauritius being a multi cultural Island and so beautifully knitted with different culinary heritage, Rasam somehow paved its way into our hearts too. Very much appreciated by so many here, and fondly known as ”Rasson”, this Mauritian drink is none other than a thin soup made from a selection of different spices and tamarind.
There are different kind of Rasam as per the South Indians, however here in Mauritius this is the only one that is repeatedly being asked at prayers or during any special religious occasion. Its presence on the table are mostly seen during period of fasting at the end of a hearty religious meal – the absolute 7 Cari ( 5-7 different curries being served on banana leaves ) As mentioned before no meal is really complete without serving the traditional Rasson here in Mauritius. Fragrant with cumin seeds added , aromatic with a handful of fresh herbs tempered in , slightly tangy , spicy and beautifully soothing , those who never tried will ask for more. Its presence is not only seeked at religious ceremonies but also can be served anytime along with white rice and a vegetable side dish. Sometimes it can also be used to aid in stomach/digestion problems or even to fight a cold.
A Soul Satisfying Drink – Mauritian Rasam / Rasson
Preparation time : 15 mins
Cooking time : 30 mins
- 1 cup yellow split peas
- 1/2 cup of diced tomatoes
- 1/2 white onion
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp tumeric powder
- 3 tbsp of tamarind paste
- 3 tbsp of cumin seeds
- 1 dry red chilli
- 4-5 peppercones
- curry leaves
- coriander leaves
- vegetable oil
Ingredients for tempering :
- Curry leaves
- In a pressure cooker put to a boil the yellow split peas following by the turmeric powder and 1/2 ltr of water as well.
- Next put a big saucepan to heat on a medium fire, followed by all the dry spices to roast.
- Keep stirring to prevent the spices from burning.
- When they start to crackle add 2 tbsp of vegetable oil followed by the tomatoes , onions and curry leaves.
- After all has combined into a mixture/paste, pour the reserved water/dal to the mix.
- Add in tamarind paste , finely chopped coriander leaves and salt accordingly.
- Also add in 1 ltr of water more to the mix and cover to simmer on low fire for 25 mins approx.
- In another pan , heat 1 tbsp of ghee and throw in the curry leaves.
- Pour in the tempered oil and curry leaves 5 mins before turning off the gas.
- Garnish with even more coriander leaves and serve hot.
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