Thursday, October 17, 2013

Vilampazham Rasam

 #VilampazhamRasam : #Vilampazham is called #woodapple or #elephantapple in English. It has thick outer shell. We have to break open the hard shell to taste the pulp inside. It is a seasonal fruit and usually available during the month of July - August. It is offered to Lord Ganesha during Vinayagar chathurthi.
Last week when I went to Chitrakoot, MP I bought vilampazham to have it with jaggery. But it was so tangy and I could not enjoy with jaggery. I decided to prepare some other recipe using vilampazham. So I prepared #rasam and used vilampazham intead of tamarind.

vilampazham [ woodapple ]

Ingredients :
tomato                                      : 1
green chilly                               : 1 (adjust )
madras rasam powder              : 2 tsp
turmeric powder                       : a pinch
vilampazham outer hard shall  : 2 small pieces
garlic cloves                              : 2
salt                                            : 2 tsp
vilampazham                            : 2 tsp heaped ( adjust )
pepper corns                            : 10
cumin                                      : 1/2 tsp

To temper :
oil                                            : 1 tsp
mustard seeds                         : 1/2 tsp
curry leaves                            : 6 to 7
coriander leaves to garnish.

Method :
Cut tomato into small pieces and put into a vessel.
Pound garlic and put into the same vessel.
Take all the other ingredients except vilampazham pulp, pepper and cumin.
Coarsely grind the pulp, pepper and cumin in a mixie and transfer into the vessel.
Add 2 cups of water.
Keep on a stove over medium flame and boil.
When rasam started frothing on the top, switch off the stove.
Temper mustard seeds and curry leaves.
Pour over rasam and garnish with coriander leaves.

Mix with white rice and enjoy with any curry of your choice.

Other rasam recipes you might like to try

rasam kokum rasam kollu rasam lemon rasam madras rasam powder