Today is Day 1 of Blogging Marathon#14, started by Srivalli. The theme I took is somewhat challenging, “Traditional recipes with a twist”. Today I experimented with Aloo Paneer pie and got a wonderful whiplash from my family for spoiling their food and I sheepishly thanked them for being my guinea pigs. This recipe is a backup recipe I made during the weekend, to make mends with such disasters in my kitchen trials. This rasam my savior today is super tasty and I heartily thank it for being there for me. Everyone, ok, most of us know how to make rasam. Have you tried making rasam from any other fruit other than tomato? This recipe is my bold move to try just that. Kiwi has a unique sweet and sour taste that may not appease everyones palate. But this rasam will sure do!!!
Kiwi fruit –2
Green Chillies –2
Mustard seeds –1 tsp
Jeera –1 tsp
Ghee –1 tsp
Red gram dal (Toor Dal) –1/2 cup (cooked)
Salt –to taste
Turmeric powder –1/4 tsp
Asafetida —1/4 tsp
Rasam Powder — 1 Tbsp
Coriander Leaves –1 Tbsp
1. Scoop out the pulp from the kiwi fruit and keep aside.
2. In a vessel or kadai, heat ghee, add mustard seeds and let it splutter. Add jeera and split green chillies. Add the kiwi fruit and 1 cup of water. Add salt and turmeric powder . Cover and cook till the kiwi fruit is soft and well cooked. This might take about 10-15 minutes.
3. Add cooked dal water, rasam powder and asafetida. Let it boil and froth up. Remove from fire and squeeze lemon juice and mix well. Garnish with coriander leaves.
When cut in half.
Pulp of kiwi fruit.
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