January 7, 2012

Madras Rasam Veggie Bowl

I received a package of Madras Rasam powder for a Christmas gift.  Madras Rasam Powder is made with coriander powder, red chilli powder, redgram, black pepper powder, fenugreek powder, asafoetida and turmeric powder. Rasam is a thin, spicy South Indian dish made with toor dal lentils, tamarind and jaggery (brown sugar).

I couldn't wait to try this mixture.  I made the Rasam sauce with the organic tomatoes I canned last summer and fresh garlic from the garden.  I poured it over steamed vegetables and brown basmati rice for a New Year's day treat.  It's got that great Indian flavor without being too spicy. It's a pretty fast and easy meal too. 

Madras Rasam Sauce

3 cups filtered water
4 medium sized tomatoes, medium chopped
2 cloves garlic, minced
4 teaspoons Rasam powder
1 teaspoon black mustard seeds
1 teaspoon coriander seeds, ground
1 teaspoon curry

Bring the water to a boil, add the tomatoes, garlic, and Rasam powder.  Gently sauté the mustard seeds, coriander, and curry in about 1 teaspoon of oil in a small frying pan. Cook just a few minutes until you can smell the spices.  Add them to the sauce mixture and simmer for about five to ten minutes.  Serve over rice and vegetables.

I steamed together some fresh organic carrots, peas, broccoli, leeks, and chopped red onion and served with some brown basmati and wild rice. 

A little spinach Mango salad went very well with this dish.

Baby spinach leaves, Romaine lettuce, chopped mango, grated carrots, chopped celery, the juice of a sweet lime and a dash of balsamic vinegar.

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