CCC Rasam & Garlicky Eggplant

Nothing is more satisfying than a home-made lunch, a South Indian one in particular. It doesn’t have to be an elaborate thaali to make it comforting. A simple meal of hot rice, aromatic rasam, an accompanying veggie side dish, yoghurt and Ajji’s Avvakayi pickle…aahhhh bliss!

This afternoon, after a really long time, I made a new rasam which my mom-in-law told me about. It was a change from the usual rasams I make. Made with Cumin seeds, Corriander seeds and Coconut; hence the name CCC Rasam. To go along with it I made an Eggplant side dish.

You will need:

For the Cumin, Corriander, Coconut Rasam:

Pressure cook: (till dal is soft)

½ cup Tuar Dal

1 Tomato chopped

Dry roast:

1 tsp Cumin seeds

1 tsp Corriander seeds

5 Green chillies

¼ cup Coconut

Salt to taste

Few curry leaves

Chopped cilantro

A small piece jaggery

1 tsp Tamarind paste

Mustard seasoning: Mustard fried in a teaspoon of oil with a dash of asafoetida (hing)

Powder the dry roasted seeds in a blender. Add the roasted green chillies, coconut and coriander. Also add the boiled tuar dal and tomatoes. Blend together till the dal is completely mashed.

Transfer to a vessel and bring to a simmering boil on medium high heat. Add the jaggery, tamarind paste, salt and curry leaves. Bring to a full boil and then turn off heat. Add mustard seasoning.

Garlicky Eggplant:

1-2 long eggplants, washed and stemmed

½ tsp Mustard seeds

2 Garlic cloves, grated

1 tsp Chilli powder

2 tsp Oil

Salt to taste

Heat oil in a non stick pan, add mustard seeds. Cut eggplant into bite size pieces. When they begin to splutter, add cubed eggplant and toss to coat with oil. Cook on medium heat till the eggplant is soft. Add the grated garlic, chilli powder and salt. Mix well and let the garlic cook for a while. Remove from heat.

This was a perfect meal for a lazy Saturday afternoon. I think its time for a siesta! (Yawn)..