Nov 1, 2011

Pineapple sathamudhu

Being a pineapple lover, I used to make this Sathumamuthu very often. I always call it “Katta Meeta Sathumamuthu”. This rasam will earn a lot of appreciation for you - so good it is!
 Making Sathuamuthu in Eeya Sombhu
Eeya sombu Saathuamuthu or rasam is the sole discovery of Tamil Brahmins.  When entire Greece Empire was dying because of excessive lead (Eeyam), related diseases our great ancestors discovered Eeyam + Tin and other metals making it as an alloy. The shape of Eeya sombu is peculiar compared to any other kitchen utensils.  It will have a narrow opening at the top, helps in retaining the flavor of rasam for a longer duration, little taller than its base or diameter to withstand little careless ness by the cook.  Similar discovery by our good old people are the mavadu in long Jadis. Vatha kolambu in kachatti (Kal satti a stone ware). We must enjoy all traditional things by experience only. Kumbakonam is the place in South, where we can get ஈயச்சொம்பு even today.
Eeya Sombu

Ingredients: 
Finely Chopped Pineapple                     – 1 cup
Tovar dhal                                        – 2 tbsp.
Finely chopped tomato                       – 1 no
Green chilies                                    – 1 no.
Grated ginger                                      1tsp.
 Sathamudhu podi                            – 2.5 tablespoons
 Salt                                                to taste
Asafetida powder                               – ¼ tsp.
Lime juice                                      – 1 tbsp.
Curry leaves                                     1 stem
 Chopped Coriander leaves                   – 1 tbsp.
To tamper:
Ghee                                             -1 tsp
Mustard seeds                               -1/2 tsp.
Jeera                                           -1/2 tsp.
Black Pepper                                 – ¼ tsp.
Sathuamuthu powder                       - ¼ tsp.

Method
  • Pressure cooks the toor dal with a pinch of turmeric powder and keep aside.
  • Cook together chopped tomatoes, pineapple pieces, a few coriander leaves, curry leaves with 1/2 cup water till they turn soft and blend the mixture using a hand blender to a smooth paste.
  • Shift the above pineapple paste into the eeya sombu.
  • To this add green chili, grated ginger, rasam powder, salt, hing and cooked dal mixed with 3 cups of water.
  • Let the Sathuamudhu boil till the raw smell of Sathumamuthu powder goes and the Asafetida smell comes out well.
  • Chop the curry leaves and coriander leaves finely and add them. Switch off the stove.
  •  Tamper and add lime juice.
  • Top with finely chopped coriander leaves & pineapple pieces. 

 Note:
  • Always keep an eye on the eeya  vessel when you make rasam. Let it boil only in low flame. Otherwise the vessel will melt!
  • Switch of the gas when you see froth forming on top.


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