Wednesday, February 25, 2015

Mutton Soup - மட்டன் ரசம் - Step by step

         Mutton rasam or soup is prepared using the stock of mutton. This is very flavourfull, if we add the masalas without skippin . I learnt this rasam recipe from my friend. When we visited her home, she served this rasam. It was nice but bit sour. so I altered according to my taste. She even asked to add garam masala, but I skipped it. These wood planks, I saw in farmer's market here. They were very cute and just $3 each. It was a steal,compared to the ones we get in arts and craft store. So grabbed them, while shopping. Here farmer's market has fresh vegetables. They cost pretty less compared to those we get in super markets. Cilantro,green chillies,curry leaves comes in big bundles and cost just a dollar each. It reminds me of our market,back home. Check the recipe and prepare it ,this weekend. don't forget to send me your pictures.

Check my other carieties of rasam here

Preparation time : 5 mins
Cooking time : 5 mins
Serves - 4

1.Mutton stock - 2 cups
2.Onion - 1/4
3.Tomato - 1/2
4.Tamarind extract - 1/4 cup
5.Green chilli - 1
6.Curry leaves - hand full
7.Cilantro - hand full
8.Ginger garlic paste - 1/2 tsp
9.Oil - 1 tsp
10,Cinnamon - 1/2 inch
11.Cloves -3
12.Salt - to taste
13.Turmeric powder - a pinch

To crush :
1.Fennel seeds - 1/2 tsp
2.Cumin seeds - 1/2 tsp
3.Pepper corns - 1/2 tsp
4.Garlic pod - 1


* Chop onion,toamto and slit the green chilli. Pressure cook mutton with little turmeric powder for 4 whistles and strain the stock . Extract the juice out of the tamarind and keep it ready.

* Crush the fennel seeds, cumin seeds,pepper corns and garlic finely using a mortar and pestle. They should be crushed not grinded.
* Take a pan, add oil and temper with cinnamon ,curry leaves and cloves. The cloves should burst out to give good flavour.
* Add thinly sliced onion to the pan along with green chilli. The onion has to be sliced thinly sliced.We can also use crushed pearl onion instead of big onion.

* Now add crushed ginger garlic paste and saute.The raw smell has to be removed from the paste. Use little ginger garlic paste, if not the soup will have bold flavours as in curries.
* Now add chopped tomatoes to the pan and sprinkle little salt. The tomato has to be mashed well.

* Now add the mutton stock to the pan and bring it to boil.  (Alternatively, if you want to use mutton in the rasam, add it now to the pan and saute. Once sauted, pressure cook the mutton along with 2 cups of water . Once cooked, take out the bones and mash the cooked mutton into the rasam ) . 
* Now add the crushed masala to the pan ,along with chopped cilantro. Adjust salt to taste.

* Once the rasam comes to boil, turn off the heat and serve with hot piping rice. We can also serve it plain as a soup.

* Adjust the spice level according to your taste.
* The crushed masala has to be added at the end. It should not be sauteed.This gives a very good aroma to the rasan.
* Always use less tamarind paste the rasam.We can increase the amount of tomato, if we want the rasam to be sour.
* If we want it bit spicy, we can temper with red chillies too.
* We can also add some cooked mutton pieces, without bones.
* This goes very well with white rice.

1 comment:

minnie@thelady8home said...

Feel like having some now. Looking very tempting.

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