That time when I am suddenly seized with a bout of reflection on how pathetically I am living my life. Bouts that come when I suddenly get enough time to actually reflect on my life. Bouts that come when I suddenly come across shared quotes on Facebook that talk about how you should live life to the fullest, and do what makes you happy.
Bouts that make me realise that I am not doing exactly that!
Yes, I am lazy like that.I somehow miraculously have time to check the Facebook newsfeed every day (and nowadays, I even manage to scroll through, and endlessly “heart” posts on Twitter), but I whine and whine inanely about not having time to blog, or pursue my passion for writing, like this mundane post.
Ah! I feel much better already; venting out in a public space is sometimes all you need. Okay, so I am going to stop now, and start doing something worthwhile, like revamping my life!
Writer on the rocks
As some of us rejoice, and some of us lament this suddenly-relentlessly-pouring weather in Chennai, I have this ancient, but absolutely perfect recipe that all of you will definitely enjoy! Apart from being simply blissful to eat in this chilly weather, this concoction will cure any cold/cough or other rain-related ailments that you may have; just in case that doesn’t entice you, note this – Pepper burns fat! 😀
As I’m sure you’re hooked now, please find the recipe below:
Prep/cook time: 20 minutes
Tamarind – Size of a small lemon, or a big amla
Curry leaves – 10 to 15
Salt – as required
Ghee – 2 tsp
Water – 2 cups (400 ml)
Turmeric powder – 1/2 tsp
Mustard seeds – 1 tsp
Toor dal – 2 tbsp
Jeera (Cumin)- 1 tbsp
Pepper – 1 tsp (add slightly more if you want it spicy, retain just the 1 tsp if you’e giving it to kids)
- Soak the tamarind and salt (rock salt) in water for 15 mins, and then extract the essence.
- On the other hand, lightly roast the ingredients (to grind) with 1 tsp of ghee, and then grind them into paste by adding a little water.
- Add the turmeric powder to the tamarind water and boil it for a few minutes, until the raw tamarind smell goes off.
- Then add the paste to the boiling water, and let it boil for a few more minutes.
- Add 2-3 cups of water, to increase the quantity and let it boil for around 15 minutes.
- Temper mustard seeds and curry leaves in 1 tsp of ghee, and add it to the rasam.
- Can add one tomato if required, to include Vitamin C.
- Can garnish with coriander leaves.
- Do NOT add asafoetida, as it may taste bitter with this rasam.
While I’m sure many of you already know how to make this one, there are a variety of ways to make this rasam. This one is my tried and tested best! Serve with a steaming cup of rice, or just drink it up! )