Safflower seeds are an interesting oil seed that resembles a thistle. Safflower has numerous health benefits, including preventing hardening of the arteries, lowering cholesterol, and reducing the risk of heart disease; it also contains a healthy amount of fatty acids. These seeds are also used to make vegan milk.

This oil is also safe for cooking at high temperatures. It also has a mild taste, which makes it an excellent choice for deep frying.

Our friend Kiran recently brought us a large packet of safflower seeds, and she showed us how to make delicious rasam.

Ingredients:
Safflower seeds

Tamarind

Red chili powder

Seasoning- Curry leaves, Urad dal, mustard seeds, cumin seeds, and hing, dried red chili.

Turmeric

Jaggery

Raw onion

Roast the seeds on a low flame carefully; they should not change color.

We can touch it; it should be hot but not burnt. Test it by smashing. Cool it and grind it. It should have an ochre/ slight yellow color. Add water and grind again. Strain it and get milk/essence.

Add more water to extract the essence. Add tamarind to a bowl with a small glass of water and boil it. Let it cool, strain, and add to the milk. For seasoning, add oil to a pan and add mustard seeds, curry leaves, urad dal, mustard seeds, cumin seeds, and hing, dried red chili. Keep tasting while adding salt, turmeric, red chili powder, and jaggery.

Add raw onions and seasoning. Balancing is a must; balance the sour, sweet, astringent taste.

I’m so excited to learn new recipes with new ingredients, and I’ve learned so much, yet there is always more to discover.