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Sunday, April 12, 2020

Tomato Rasam

Ingredients

  • 1½ to 2 cups tomatoes ripe & red – chopped or pureed 
  • 2 to 2½ cups water (can use more to make thin charu)
  •  tablespoons ghee or clarified butter or oil 
  • 1 sprig curry leaves
  • ½ teaspoon mustard
  • ¾ teaspoon cumin or jeera
  • 1 pinch methi seeds (fenugreek, skip if you don’t have)
  • 1 Pinch asafoetida or hing
  • 1 dried red chili broken 
  • 4 large cloves garlic crushed (more if desired)
  • 1/8 teaspoon turmeric or haldi
  • ¼ cup coriander leaves chopped finely with stems
  • 1 teaspoon Tamarind

To roast & powder or use 2 tsps rasam powder

  • 1 to 2 red chili broken (less spicy kind)
  • 1 teaspoon cumin or jeera
  • ½ to ¾ teaspoon pepper
  • ¼ teaspoon methi seeds or fenugreek (skip if you don’t have)
  •  tablespoons coriander seedsor daniya
  •  tablespoons chana dal(optional, use if you like slightly thick rasam)

Method

Making tomato rasam powder

  • Skip this section if you have ready rasam powder. 
  • To make instant powder, on a low heat dry roast chana dal (optional) till deep golden & aromatic. 
  • Then add coriander seeds, methi seeds, red chili and pepper corn too. 
  • Fry until aromatic. Add cumin to the hot pan and fry till aromatic. 
  • Cool them and make a fine powder. Keep this aside.

Preparation for tomato rasam recipe

  • Heat a pot with oil. Add cumin, mustard & methi seeds. 
  • When they begin to splutter, add red chili and hing.Add curry leaves and fry for a min.
  • Next add pureed or chopped tomatoes, salt and turmeric. Salt helps to cook tomatoes faster.Fry for about 2 minutes. Cover and cook.Add the crushed garlic, tamarind, rasam powder and jaggery. Then mix well.Pour water & bring it to a boil. Then simmer for 3 to 5 mins or until thick.Taste the rasam and add  more tamarind, salt as needed to suit your taste.
  • Add coriander leaves and simmer for 1 to 2 mins. 
  • Serve tomato rasam with rice or just serve it as an appetizer in your meal.


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