Instant Rasam/ Kili Molaga Rasam

For the sixth day of the Marathon, i choose Instant Rasam, also called as Kili Molaga Rasam.. Kili means pinch; Molaga mean Chilli, so it means making a rasam, by using less ingredients quickly :)..There are days am sure, when you don't want to cook!! You don't want to prepare something elaborate, just fix something coz you are hungry or when you are tired and need an instant fix ( of course, there is maggi :)), but if you have a family like mine..which believes rice is the quick and best fix, then this rasam comes in handy..
When my periamma told me about, i was quite speculative about it...i was like what?? its just going to taste like puli thani! (tamarind water)..but was pleasantly surprised..it is definitely a little different from other rasam's but good.. i just don't know how to best describe the taste.. guess you need to try it out :)

Ingredients
1. Tamarind paste - 1 tsp
2. Water - 4 cups
3. Cilantro -a hand full
4. Curry leaves - a sprig
5. Jaggery - pea size
6. Salt - to taste
7. Turmeric powder - a pinch
8. Hing - a pinch


To Roast & temper
1. Mustard seeds - 1tsp
2. Red Chilli - 1 or 2
3. Methi seeds - 1/4tsp
4. Ghee - 1 tsp


Preparation Time!!
1. In a pan, take the tamarind paste. Add water to it
2. To this add cilantro, curry leaves, turmeric powder,jaggery, hing & salt. Let it boil
3. Once the raw tamarind smell goes, take another small pan, add ghee to it
4. Once warm, add mustard seeds and let it splutter
5. Then add methi seeds & red chillies, sauté for half a minute
6. Now, add this to the boiling rasam & remove the rasam off flame


Serve with rice ghee and karamedu..The rasam while boiling itself smells good. I guess the mix of cilantro, jaggery & methi gives its a different and a nice taste :)


Go ahead and see whats cooking in my fellow marathoners kitchen Blogging Marathon page for the other Blogging Marathoners doing BM#13