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This unique south Indian rasam is flavored with brinjals. It has mild seety flavors of brinjal.
Brinjal rasam is a conventional rasam with a unique taste from tender cooked brinjals added to the pulp extracted from tamarind that is the base of Rasam and gives a tangy taste. Thi... Read More..
Vankaya Sannvankaya pulusu, Kathirikai kulambu, Begun thok
Brinjal rasam is a conventional rasam with a unique taste from tender cooked brinjals added to the pulp extracted from tamarind that is the base of Rasam and gives a tangy taste. This is a different variation from the normal rasam cooked daily in most South Indian homes. The dal water added to the rasam helps in balancing the sourness or the spiciness of the soup.
Brinjal rasam is highly aromatic and flavourful that emanates from the fresh roasted and ground Indian spices added to it. Brinjal rasam can also be called as vankaya charu in Telugu, Kathrikai rasam in Tamil or Saaru etc. It is basically Aubergine tangy soup which is an adaptation of the classic Mulligatawny. Brinjals or Eggplant is a very common vegetable that is available almost right round the year.
The Brinjal, (Solanum melongena), is an easily cultivated plant belonging to the family Solanaceae. Its fruit is high in nutrition and commonly consumed as a vegetable. The fruit and other parts of the plant are used in traditional medicine. It is native to Nepal, India, Bangladesh, Pakistan and Sri Lanka.
This vegetable is fleshy and has a meaty texture. The vegetable is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The vegetable flesh is smooth; as related to the tomato, the numerous seeds are soft and edible along with the rest of the fruit.
The thin skin is also edible, so peeling is not required. Brinjal is popularly used in making of a variety of dishes like adding in stews, curries, casseroles, chutney etc. It can be cooked in many variations as per their regions and likings. Eggplant is used in making a classic Middle Eastern dish popularly known as baba ghanoush and the similar Greek dish melitzanosalata.
Here now let’s check out on preparing this simple, easy to prepare yet very delicious Brinjal Rasam.
How to prepare Brinjal Rasam:
For making the spice powder: Firstly take few peppercorns, 6 to 7 red chillies, 1 tbsp coriander seed, 1 tbsp channa dal, 1 tsp jeera and dry roast in a pan till you get a sweet aroma. Grind to a fairly coarsely powder and keep aside.
For making the rasam:
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Enjoy Cooking! Keep Smiling…
jkesar13 Posted on Tue Aug 06 2013
Chef it looks yum... However I always wonder the kind of spicy food that u cook does family also eats that kind of spicy or its uReply 0 - Replies
LifeEmbolden Posted on Tue Aug 06 2013
You have done the most important part of a cooking video today, i.e adding the quantity of ingredients used. I hope you'll continue this for all other videos, Because it's a feature that your fans were eagerly waiting for. It's very imporReply 0 - Replies
pianokeys strings Posted on Tue Aug 06 2013
chef please post once all the bloopers of ur shows we will enjoy ur humour sense alsoReply 0 - Replies
VahChef Posted on Tue Aug 06 2013
we are trying to post the recipes to all the videos including old ones so there will be slow down in video production but i do realize that its a very imp stepReply 0 - Replies
suryakant prabhu Posted on Wed Aug 07 2013
Hi my favor ate chef, You are simply great. Though i watch many other program you are the best. Pls teach me how to cook cake in pressure cooker. ThanksReply 0 - Replies
Gayathri Arun Posted on Thu Aug 22 2013
Awesome rasam... I tried it today and my husband loved it!Reply 0 - Replies
laxmi gajawada Posted on Thu Apr 24 2014
whatif if we dont have dal water?any other solution?Reply 0 - Replies
Neththra'sVision Posted on Tue Aug 06 2013
Wow! Great brinjal rasam, I love rasam with peppercorn and hing! And glad to see the ingredients and the cooking method in the descriptions too! Thank you so much chef Sanjay Thumma.Reply 0 - Replies