Cauliflower Rasam prepared in Induction Stove

The Cauliflower (Vegetable) rasam tastes awesome and as the cauliflower is fully rich in fiber it is good for health. As it has saturated fat and cholesterol in it, Cauliflower rasam will be a healthy dish. Cauliflower has a lot of nutritious values in it like Dietary Fiber, Folate, Manganese, Pantothenic Acid, Potassium, Vitamin C, Vitamin K and Vitamin B6.

Ingredients required for preparing Cauliflower (Vegetable) Rasam in Induction Stove

Tamarind - 1 small lemon sized piece

Rasam Powder - 1 Tea spoon

Salt - 1 Tea spoon

Asafedita - 1 Pinch

Tomato - 2

Cauliflower pieces – 8 to 10 florets (mashed)

Thoor Dal Stock - 2 Cups

Ingredients required for Garnishing (Vegetable) Cauliflower Rasam in Induction Stove

Oil - 1 Tea spoon

Mustard Seeds - 1/4 Tea spoon

Fennel Seeds - 1/4 Tea spoon

Coriander Powder - 1/4 Tea spoon

Fennel Powder - 1/4 Tea spoon

Pepper Powder - 1/4 Tea spoon

Dry Red Chili - 2

Asefetida - 1 Pinch

Coriander Leaves for using as toppings.

Preliminary procedures for making Cauliflower Rasam in an Induction Stove

Take tamarind in a vessel and pour a cup of water to it and let it to soak for about half an hour. Then dissolve the tamarind and make it into a solution.

Next you have to take the tomatoes and de-skin and de-seed it. While choosing the tomatoes, go for country tomatoes. This is since the country tomato will give better tartness than the hybrid tomatoes. The more tartness will enhance the taste more. For removing the skin and seeds from tomatoes refer the video below and do accordingly. After the skin and the seeds are removed from the tomatoes, mash them in a mixer and keep it aside.

Normally for making rasam, we need not mash the tomatoes as a juice. But in this recipe we are going to make the rasam in a consistency with which the Pineapple Rasam made in microwave oven can be served as a medicinal drink. So we have to convert the tomato as a juice.

If you have a readymade rasam powder you can use it in this dish. But if you wish to make the rasam powder homogenized, then note how to make it. I have mentioned in the later part of this article.

Cauliflower need not be made as a paste for making this rasam. For making cauliflower rasam, you just have to take 8 to 10 florets of cauliflower and put it in water boiled with little salt for about 5 minutes. After that drain the water and mash the cauliflower with the help of a masher. Do not make it like a fine paste. Let it to be with small granules.

Making Thoor Dal Stock is easy and a usual method for making Dal Rasam's. You just have to boil the thoor dal and drain its water. If you wish, you can also add a spoon of mashed dal to this water. And now this is our Thoor dal stock.

Step By Step Procedure and making of Cauliflower Rasam in Induction Stove

First take a pan that suits to place in an induction stove. Then add the tamarind paste or paste that you have prepared previously. If required you can dilute it with additional water. Add Rasam powder and salt to this. These ingredients must be boiled very well. This is because the ingredients (rasam powder and tamarind juice) added in it will have pungent smell. So you have to boil until the pungent smell budges. Let it to boil in high temperature mode for about 3 minutes in an induction stove which is enough for dislodging the pungent smell.

Now add asafetida to this mixture and blend it by stirring for some time. This is to blend the taste and smell of the asafetida powder. Let this to boil for about a minute.

Then add the tomato juice to it and again let it to boil for about 3 more minutes in high temperature mode of the induction stove. This should also cook very well because the raw taste and smell from the tomato should nudge away. Using the tomato as a juice will be comfortable either for drinking the rasam or even for mixing it with the rice and eating. The skin or seeds will not be a disturbance while eating, as we have removed it already. Plain rasam or fennel rasam is ready now.

We have to add the cauliflower that has been mashed previously. Only if the Cauliflower is added at this stage it will get cooked for some time. This is because we have not cooked it before. We have put it in boiled water for few minutes at first itself. But that is only to keep this cauliflower free from germs or infectious things.

Now it is time for us to add the Thoor dal stock and garnishing ingredients. Actually, the garnishing ingredients must be fried in oil before adding to it. For this take a pan and add a spoon of oil to it. After the oil heats up well, add mustard seeds to it. Now let this mustard seeds to pop up and then add the fennel seeds to it. Allow this fennel seeds also to pop up. After this you have to add the dry red chilies, coriander/ dhaniya powder, pepper powder, fennel seeds powder and a pinch of asafetida powder. Even though we have added some of these ingredients in the rasam mixture as such, frying these in oil and mixing with the dish will impact a unique flavor to it.

Then you have to add the fried garnishing ingredients to the induction pan and let it to cook for about 3 more minutes. This is the final step for cooking Cauliflower Rasam. After 3 minutes, dal rasam will be ready.

 Finally transfer the (Vegtable) Cauliflower rasam from the induction vessel to a glass and garnish it with little chopped coriander leaves.

Ingredients required for making Rasam Powder

Turmeric sticks - 50 gram

Coriander Seeds - 400 gram

Dry Red Chilies - 250 gram

Thoor Dal - 250 gram

Pepper Seeds - 50 gram

Fennel Seeds - 100 gram

Asafetida Cubes - 50 gram

Method for making Rasam Powder

Fry all these ingredients one by one. Then let it to cool and grind it in a mixy. Do not put the ingredients when it is hot. This is because the mixy may get air locked or even damaged some times.