Panneer Rasam - Rasam flavoured with paneer rose petals. Panneer roses are edible, delicate pink coloured flowers having mild aroma and are slightly sweeter in taste. They are used for making gulkhand, edible rose water, thandai powder(milk mix) and for garnishing. The flowers are available in the months of november and december and not all the year round. The flowers when they are in season are plucked, the petals are washed and dried and stored for various purposes. Usually this rasam is quite similar to mysore rasam in the making, except that paneer rose petals are added in the final stage. This is supposed to be the authentic method of preparing panneer rasam. But i'm a using a different method to make this rasam, i'm making use of 'rose tea' for making this rasam. Rose tea is prepared by soaking organic edible rose petals in boiled, hot water for 15 -20 minutes. The decocotion obtained is dark pink in colour and is slightly bitter in taste.
Ingredients:
Dried organic rose petals - I bought these rose petals from a supermarket which stocks organic products as well. Edible rose petals are available online also.
Lentils - Tuvar dal, chana dal are used.
Souring agents - Tamarind is used. Country variety tomatoes are used and suits well for this recipe.
Nuts and Seeds - Cumin seeds, mustard seeds, Coriander seeds are used. Coconut is used. Dry copra suits well. Fresh coconut can also be used. desiccated coconut is only the third best option for this recipe.
Herbs - Curry leaves, coriander leaves are used.
Spices - Green chillies, Red chillies, black pepper, solid hing are used.
Spice powders: Turmeric powder, fine pink salt powder are used.
Oils and fats: Ghee is used. Sesame oil + ghee can be used.
Method:
Pressure cook tuvar dal.
Make spice mix by roasting spices, seeds, coconut in ghee and powdering them in a blender.
Cook tomatoes in tamarind extract with green chillies.
Boil the mixture after adding spice mix, cooked dal.
Temper.
Storage: Stays good for a day.
Accompaniments: Serve with white rice/brown rice and a dry curry/ kootu.
Substitutions:
- Use fresh rose petals instead of dried ones. If using fresh petals add them before tempering.
- Edible rose water can also be used instead of rose tea. Use 1/2 tsp of rose water before tempering.
- Add 1 or 2 drops of rose essence instead of rose tea or water, finally.
You may also try:
Equipment's used: Pressure cooker, sauce pan, seasoning pan.
Pre- Preparation:
Soak tamarind in warm water for 20 minutes. Squeeze as many times as possible and extract the juice.
Boil a cup of water in a sauce pan. Add dried rose petals and switch off the flame. Close the pan with the lid. Strain the decoction after 20 minutes.
Recipe:
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| Panneer Rasam |
Total time taken - 30 minutes.
No. of servings - 6
1 cup = 200ml
1 tbsp = 15 gm
1 tsp = 5 gm
Ingredients with measurements:
Tuvar dal - 1/3 cup
Tomatoes - 2(large)/ 3 (medium)
Tamarind - small lemon sized
Turmeric powder - 1/4 tsp
Fine pink salt - to taste
Green chillies - 2
For the ' Spice Mix':
Coriander seeds - 1 tbsp
Chana dal - 1.5 tsp
Jeera - 1/2 tsp
black pepper - 1/2 tsp
Coconut - 2 tbsp
Hing - a pinch
Red chillies - 3 or 4
Jaggery - 1/4 tsp
For rose tea:
Water - 1 cup
Dried rose petals - 2 tsp
Tempering:
Ghee - 1tsp
Mustard seeds - 1/2 tsp
Curry leaves - a sprig.
Garnish:
Coriander leaves - a sprig
Fresh rose petals (optional).
Rose essence - a few drops(optional).
Directions with pics:
1. Pressure cook tuvar dal. Allow to cool down.
2. Cook tomatoes in tamarind extract with slit green chillies added, till they get mashed.
3. Heat ghee in a kadai, add chana dal, jeera, peeper, red chillies and coriander seeds, coconut. Roast till dal turns golden in low flame. Allow to cool down.
4. Powder the roasted ingredients in a blender. This is the spice mix.
5. Add the spice mix to the tomato-tamarind mixture.
6. Add turmeric powder, salt.
7. Cook till raw smell disappears.
8. Add rose tea, jaggery.
9. Add cooked tuvar dal and cook till the rasam gets frothy. Switch off the flame.
10. Heat ghee in a seasoning pan, add Mustard seeds and curry leaves. Allow to splutter.
11. Pour the tempering over the rasam.
12. Garnish with chopped coriander leaves and rose petals.
13. Add rose essence or rose water(optional).
Note:
Do not add more than 1 or 2 drops of rose essence
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