KhatHa MeetHa TeekHa Jambul (Black Plum) Rasam.

“KhatHa MeetHa TeekHa Jambul (Black Plum) Rasam” … I am always thankful to God for creating this beautiful nature where in the opportunity to be creative is immense be it in the world of food or other fields … Jambul is a delicious fruit loaded with healthy nutrients, minerals and are available in plenty during summer … I have experimented a fruit based rasam using it and served it piping hot with rice and relished some as an appetizer too and I must say it tasted wonderful … Yummilicious …

** I have written an article of “Jambul/ Black Plum” on lighter note which I will blog soon, so I will not write much about the same here to avoid repetition. Do keep a keen watch out for more on my blog. as I will try to include more delicious recipe and also some of my writing for those who like to read a bit. To mention about the invention of this rasam shortly, I must say that, I went ahead to help a small boy selling the fruits under blazing sunlight at around 12 in the noon and I just felt sorry for him. The Jambhul was large, juicy and fresh, so I bought the same in bulk thinking the boy would less it out for less. lol, smart boy, if they see anyone getting down from a four wheeler to purchase they never do so. 

** Anyway, that's fine, he too needs the money during these tough days, and he was after all slogging for it, which is what I give importance to. Now that I had purchased a lot, I needed to think of ways to finish it off besides eating it as it is which is actually the best way to benefit on the nutrients. Nevertheless, one must go ahead and try out other ways too and innovation at times does lead to new discoveries. I will not say the rasam had taste of Jambhul, NO, the taste was lost on cooking, so was the color, I will definitely try out in another way which also I will blog soon, so watch out for more recipes, till then enjoy this one, as all said and done the Rasam tasted great and I am sure it was high on nutrition level too despite cooking.

** Here is my simple recipe for “KhatHa MeetHa TeekHa Jambul (Black Plum) Rasam” … my very own concoction of ingredients that has given me outstanding results ….

** Wash, wipe and squeeze out the fleshy portion of about 20 large sized Jambhul (Black Plum). Put this in a mixer grinder along with one small lemon sized tamarind/ chinchama/ Imly and grind to a very smooth paste, adding only that much water how much is necessary. Remove this into a stainless steel cooking vessel and keep it aside ready.

** Note : If you are using tamarind paste like some do, then use your judgment depending upon its tartness. Add in 1 tblsp first and then add more if necessary.

** Wash and pressure cook some tori daali/ tuvar dal and mash it well when hot to a smooth consistency. Here I must mention that you need only about half cup of mashed and done dal to be used and it is very difficult to just cook that much, also not economical, so you can pressure cook more, use only that much how much is necessary and keep aside the rest to used into another dish.

** Heat 3 tblsp of oil/ tel and 1 tblsp of ghee/ toop in a small pan, when smoking hot lower the heat and wait for a few seconds and then add in 1 tsp of mustard seeds (sasam/ rai), as they begin to splutter add in ½- ¾ tsp of jeera (cumin seeds), ½- 1 tsp hing (asafoetida) powder, 10-12 fresh curry leaves (kadipatta/ karbevu) and fry for few seconds.

** Remove from fire and immediately add in 3-4 tblsp of sambar powder/ rasam powder (I used store bought sambar powder), mix a little bit and immediately pour this into the vessel in which the ground ingredients are added. Add in cooked tuvar dal  say about ½ cup, salt (namak/ meeta) to taste, 4 glasses of water (uddaka/ pani), mix well, check consistency and add more water if required depending upon the consistency you like to have.

** Now bring this prepared rasam to boiling point on medium to high flame, stirring often to avoid it getting stuck to the bottom as it thickens up and dal often settles down. When it comes to a rolling boil, lower the heat to minimum and add in grated jaggery/ goda about the size one lemon (depending upon individual taste) and let simmer for a good 15- 20 minutes.  Saar/ Rasam always turn out great if allowed to simmer for a good time as it absorbs the ingredients from the powder and imparts flavors to the same.

** Add in ½ cup of finely chopped fresh coriander leaves (kottambari pallo/ dhania) and mix well. Check the consistency and salt level and add on if required. Once again raise the heat and bring it to a rolling boil and then remove from fire and keep it covered aside for about 30 minutes for the flavors to get infused and the rasam to get settled properly. Garnish with more coriander leaves if required when serving. You can also add in the juice of a freshly squeezed lemon or serve a piece of the same too, I have not added lemon juice. 

** “KhatHa MeetHa TeekHa Jambul (Black Plum) Rasam” is done and ready to be served. Always served rasam steaming hot with rice along with other dishes or in glass as appetizer. I served it with rice along with some bhaji, papad and karbeva chutney pitti and the meal was simply fantastic. You can add in some deep fried bajo/ bajias too. There are many south Indians who love to sip on hot sambar/ saar/ rasam before lunch. If you are one of them, like me you can strain the rasam before serving in glasses as many a times we do not like the floating ingredients to be sipped on/ individual choice.

** If you have access to Jambhul/ Black Plum and would like to include it into your diet for its high nutritional values, but do not like to eat it as it is, this is just one way out of the plenty others to do so. There is always a way to savor a veggie or fruits to reap in the health benefits when reluctant to have them as it is or for some reason cannot do so. Children are the ones who just love to say NO even before they have actually tried and tasted the dish.

** Teenagers always are in hurry and in diet mode and resist in the name of calories, so the onus always falls on the one who cooks the meal to keep in mind health and other aspects. Slipping in veggies or fruits into dishes unknowingly may seem wrong to some including me, coz. I always insist we should eat what nature has provided us without fussing, but then it has to be done to keep a balance with changing times and mental peace.

** There are many more dishes posted in different varieties using different veggies and fruits in my own concoctions which you may ready in leisure and do try them out whenever possible. If you do so and like the recipe, please drop in a comment, as every feedback is important to a food blogger as it motivates us to do that much more. Do take good care of yourself and your family during this time of crisis by giving safety of all the topmost priority.