Sweet Corn & Coriander Rasam

Nothing can be comforting like having rasam rice with fryums or papads, i wont miss rasam for any cost. Actually  i can survive for many days with rasam. I love varieties in rasam and do make different trials with this wonderful food.I have bookmarked couple of dishes from many blogs, the list of my bookmarked recipes just goes on. Thank god i picked bookmarked recipes as theme for this week's blogging marathon, finally i could post three bookmarked recipes i have tried already which are sitting sadly in my draft.Obviously this sweet corn and coriander rasam is one among the bookmarked recipes i have tried long back from Divya's space. This rasam is definitely a different one with a superb flavour from coriander leaves along with mild sweetness from sweet corn kernels.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#43.

I prepared this rasam the day when the weather was too nasty, we had a very satisfyng meal with this very aromatic rasam served along with spicy potato fry. Seriously the colour of this dish itself will be very pleasing and one can have this fantastic comforting food without any fuss. This rasam stays prefect even for two more days when conserved properly in fridge as much as flavourful like the first day. Last but not least, this rasam goes for usual rasam powder, but however a  grounded spice mixture is used to make this fingerlicking rasam more flavourful and colourful.Sending this post to my own event CWS-Corn guest hosted by Anitha.

3tbsp Sweet corns
1no Tamarind (lemon sized ball)
1bunch Coriander leaves
1/2tsp Peppercorns
1/2tsp Cumin seeds
Few curry leaves
2nos Garlic pods
2tsp Rasam powder
1/4tsp Turmeric powder
1/2tsp Mustard seeds
1/4tsp Fenugreek seeds
Salt
3tbsp Gingelly oil

Take the sweet corn,coriander leaves,curry leaves,peppercorns,cumin seeds, garlic pods as a bit coarse mixture.

Meanwhile take a cup of water, add the tamarind, keep aside for few minutes.

Extract the tamarnd juice and discard the tamarind pulp.

Heat enough oil, let splutters the mustard seeds, add the fenugreek seeds,add the coarsely grounded mxture and saute for few minutes.

Now add the salt,turmeric powder, rasam powder and saute.

Add the tamarind water, stir well, add more water and mix well.

Once you see the bubbles, put off the stove.

Serve hot with rice.