Cauliflower rasam recipe – A flavourful and light rasam which you can drink as such as soup too. With tiny cauliflower florets in it adding great texture and flavour to the rasam.
I tasted cauliflower rasam in Komala vilas in Singapore few years back. It was flavourful and quite new flavour to me as they had used some spices which I regularly do not add in rasam. Infact I didn’t try as I know Vj would not like it. But when I got Indian cauliflower in Little India, I was so desperate to try this cauliflower rasam. Just the tempering is quite different from the regular ones I make, but that is the one which makes this rasam so different from others.Inspired after watching this video, though I was not comfortable in pressure cooking, made it my way.
I loved it so much as soup, had twice as soup. The best part is
Cauliflower rasam recipe
Recipe Cuisine: Indian | Recipe Category: Starters
Prep Time: 15 mins | Cook time: 20 mins | Serves: 4 | Author: Raks anand
Click here for cup measurements
Cauliflower rasam recipe – A flavourful and light rasam which you can drink as such as soup too. With tiny cauliflower florets in it adding great texture and flavour to the rasam.
Ingredients
Cauliflower, cut into tiny florets – 1 cup
Toor dal, cooked – 1/4 cup
Tamarind – 1 tsp packed
Tomato – 1
Green chilli – 2
Garlic – 5 flakes
Sugar – 1/4 tsp
Turmeric – 1/4 tsp
Coriander leaves – 2 tbsp
For rasam powder
Coriander seeds – 1 tsp
Pepper – 1 tsp
Cumin seeds – 1/2 tsp
Red chilli – 2
To temper
Oil – 2 tsp
Cinnamon – 1 inch piece
Fennel seeds/ soambu – 1/2 tsp
Curry leaves – 1 sprig
Method
- Soak tamarind in hot water for 30 mins and extract juice with a cup of water. Pressure cook toor dal mean while. I usually soak cauliflower in hot water with salt.
- Gather and keep ready all the ingredients ready. In 2 cups of water, boil cauliflower, chopped tomatoes, slit green chillies, turmeric and 1/2 the salt.
- Let it boil well while you temper with cinnamon and fennel, curry leaves. Once cauliflower is cooked, add tamarind extract. Continue boiling for 2 mins.
- Meanwhile, powder coriander seeds, pepper, cumin and chilli coarsely.
- Add to the boiling rasam.
- Add cooked dal, mashing well. Adjust water. Add sugar and remaining salt. Crush peeled garlic roughly.
- Add to the boiling rasam and switch off the flame. Garnish with coriander leaves.
Notes
- If you are not used to fennel and pattai smell, you can do the regular tadka too. If you like it but never tried in rasam, then you should go ahead as its really awesome.
- You can use store bough rasam powder (aachi) too.
How to make cauliflower rasam step by step pictures:
- Soak tamarind in hot water for 30 mins and extract juice with a cup of water. Pressure cook toor dal mean while. I usually soak cauliflower in hot water with salt.
- Gather and keep ready all the ingredients ready. In 2 cups of water, boil cauliflower, chopped tomatoes, slit green chillies, turmeric and 1/2 the salt.
- Let it boil well while you temper with cinnamon and fennel, curry leaves. Once cauliflower is cooked, add tamarind extract. Continue boiling for 2 mins.
- Meanwhile, powder coriander seeds, pepper, cumin and chilli coarsely.
- Add to the boiling rasam.
- Add cooked dal, mashing well. Adjust water. Add sugar and remaining salt. Crush peeled garlic roughly.
- Add to the boiling rasam and switch off the flame. Garnish with coriander leaves.
Be it with rice or as such, great when its hot! P.S. Please note that, pure copper, without any coating inside is not advisable for cooking or serving food. This is just for photography purpose.
Hi raks…
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Hi..
Tried this today and we all enjoyed it. Thanks much. Keep them coming..