My little princess has started pre-school ; as any other mom i too was excited , terrified, horrified , scared and even i had butterflies fluttering in my tummy. The day before the D -day i was all keen in making Adya understand that she's going to have a great day at school with new friends , toys and more fun. It was like, i never ever felt all these emotions on a single day just for a few instances re-winded back to school day exam days now im sure someone would side me on that.
So on the D-day morning i was all set with a new dress, a pair of new shoes, bags etc for little princess, and both of us set off happily for the SCHOOL, i talked to the teacher said bubbye to little one....but she was all set into the new world and i was upset; tears almost filled my eyes; my little girl she never said bye on her first day at school nor she cared to turn and look back at me. While coming back i felt all alone... back at home i felt a void and hated it....i felt like crying. Our little ones grows so fast we just need to know that they are growing , and i guess we parents we need to enjoy each and every single moment of there childhood.
And now apart from stories this pure bliss of a recipe is one from your grandmother, and Rasam / Spiced Tamarind Soup . Its after all these years that i yearned so many times for my Ammama's ( my Grand mother / Mom's mother ) special Rasam. I just dont't remember any such instance of her making this kind of Rasam, but now this is the rasam for us; Just the perfect one for those heavy Winter Seasons, a day with Running nose or a flu, or just even a simple Lazy Day. A very simple Rasam, a very Tangy one with not much ingredients of a usual recipe and really easy to put together , we love it with Rice and some scrambled eggs on a very very Lazy day or if you are on the next level to cook something special then even go for the Unakka Chemmen Roast/ Chemeen Karuvadu / Dry shrimp Roast.
Roasted Red Chili Rasam
Recipe Source: Ammama
1 1/2 lemon sized Tamarind
4 Dry Red Chilies
4 -5 Shallots ( sliced)
1/4 tsp Turmeric Powder
Oil ( preferably ) Coconut Oil
Soak tamarind in warm water for 15 mins and extract juice and discard the pulp.Add 2 cups Water to it and set aside.
Heat oil in a kadai and roast the chillies,and set aside ; crush it coarsely with a motar and pestle ( let it have big and small pieces).
In the same pan saute the shallots until tender, set aside and also give it JUST a crush ( do not cursh it too much).
In the same pan, heat oil and splutter mustard following curry leaves, add in the crushed Chilies and shallots.
Add in turmeric powder , salt and pour in the Tamarind water, cook till on low heat until lightly foamy.
Serve hot with rice and Dry Prawns Roast