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Grandma's Rasam

Discussion in 'Snippets of Life (Non-Fiction)' started by Anusha2917, Feb 25, 2020.

  1. Anusha2917

    Anusha2917 IL Hall of Fame

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    Yes. This is a tip to be considered.
    Those days grandma never fancied using powdered asafotida. It was always solid ones.
    She used a nut cracker like in pic attached and break the big solid asafotida do small pieces. Super aromatic it used to be.

    The lazy me use powdered hing. But your comment is making me try the solid one. It's definitely more pure and aromatic as the powdered one in market are adulterated with corn flour. images (8).jpeg
     
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  2. Anusha2917

    Anusha2917 IL Hall of Fame

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  3. Amulet

    Amulet IL Hall of Fame

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    I had once bought a ginger/wasabi grinder made of ceramic. And used it on a bar of Asafoetida. And then the local store was only selling the powder-mix. I think it was riceflour+asafotida. Cannot locate where that ceramic grinder is now. Kitchen gadgets seem to evaporate in disuse.
    upload_2020-3-7_21-38-24.png
    Now I just use a tiny file, bought in a Daiso dollar store. I keep that in the spice box next to the bar of LG. Hold the asafoetida in one hand over the rasam, and use the file to file off whatever you need to add from the edge of the LG-bar. The edges grind off fast. Any nail-file should work just the same. We don't need to add much.
     
    Last edited: Mar 7, 2020
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  4. virtualkv2020

    virtualkv2020 Platinum IL'ite

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    Thank you so much Anusha for sharing it. I will surely try this weekend...yum yum yummy.
     
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  5. virtualkv2020

    virtualkv2020 Platinum IL'ite

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    In general eating an amla everyday either in fresh,dried or powdered form does wonders for immunity, skin and hair. I am trying to make it habit and slowly trying to convince my kids to have it too.
     
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  6. Anusha2917

    Anusha2917 IL Hall of Fame

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    That's wonderful.
    If eating in above ways bores you, try amla rice(just like lemon rice) , aamla pickle is anyway famous , Aamla thokku, aamla chutney(what my MIL does it replaces tamarind in coconut chutney with aamla ) etc.
    I chew on dry aamla at times.
     
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  7. Thyagarajan

    Thyagarajan IL Hall of Fame

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    :hello:Delighted to know this very convenient filing method. Only need to exercise care while doing it over boiling liquid.
    2. When pressure cooker being used over gas oven, keeping a larger piece of solid asafoetida over its lid make it semisolid in a few minutes then just by holding one end and pulling the other end the molten asafoetida would stretch thin and break.
    for making rasam, solid asafoetida always good. The aroma as it simmers in tamarind juice in stainless steel container over sim flame is stress buster too!
    Thanks and Regards.
    3. In Tamil, we describe human emotions as RASAM AND according to pandits there are nine kinds of human emotions - they are called NAVARASAM. THESBIAN Shivaji Ganesan is said to emote all this nine emotions in a movie titled Navarathri.
    Here is the link
     
  8. Amulet

    Amulet IL Hall of Fame

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    Yes indeed; you wouldn't do any filing over boiling rasam. There is always the danger of dropping the big chunk of LG into the rasam.
     
    Last edited: Mar 8, 2020
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  9. shravs3

    shravs3 IL Hall of Fame

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    Thanks for letting us know the secret ;)Next time will add the chilli :blush:
     
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  10. GoneGirl

    GoneGirl Gold IL'ite

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    @Anusha2917

    Thanks for sharing such a lovely memory and recipe

    I always use rasam powder, have never tried it with sambar powder, will have to try it soon.
     
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