Kongunadu Cucumber Juice Recipe - Spicy & Tonji Eggplant Juice

Step 1: To begin making the Kongunadu Kathirikai Rasam Recipe, soak the coriander seeds, tuvar dal, cumin seeds, dry red chillies, garlic pods, peppercorns, curry leaves, coriander leaves,  for 30 minutes and then transfer to a mixer jar and grind them to a fine paste in a mixer grinder

Step 2: Cut the crown of the baby brinjals and slit cutting just half way through the brinjals

Step 3: Place the tamarind water in the sauce pan along with the slit brinjals, tomatoes, turmeric powder and salt

Step 4: Cook this until the brinjals have softened

Step 5: Once the brinjals have softened, add the freshly ground rasam masala, 2 more additional cups of water and salt to taste

Step 6: Bring the Kathirikai Rasam to a brisk boil

Step 7: Once it comes to a brisk boil, turn the heat to low and simmer the rasam for about 10 minutes until you notice it starts to froth up

Step 8: At this stage turn off the heat

Step 9: To Season The RasamHeat ghee in skillet or tadka pan on medium heat; add the mustard seeds and allow to to crackle

Step 10: Add the red chili, curry leaves and asafoetida and keep it going for a few seconds

Step 11: Pour the seasoning into the Kathirikai Rasam and serve

Step 12: Serve the Kongunadu Brinjal Rasam along with steamed rice topped with ghee and a poriyal like Beetroot Curry