November 08, 2012

Tomato Rasam

Ingredients:
 
  • Tomatoes - Thakkali - 2 nos.
  • Tamarind - Puli - lemon size
  • Garlic - Poondu - 1 no.
  • Mustard seeds - Kadugu - 1 tea spoon
  • Cumin seeds - Jeeragam - 1 tea spoon
  • Red chilly - Kaintha milagai - 2 nos.
  • Curry leaves - Karuvepilai - small quantity
  • Coriander leaves/Cilantro - Kothamali - small quantity
  • Hing/Asafoetida - Perungayam - a pinch
  • Turmeric powder - Manjal podi - 1 tea spoon
  • Rasam powder - Rasam podi - 1 table spoon
  • Salt - Uppu - for taste
  • Oil/Ghee - for tempering

Method:
  • Make tomato puree.
  • Wash and put tomatoes in hot water and remove skin from it. Smash it in mixer/blender and extract puree.
  • Make tamarind paste and extract puree.
  • Keep other ingredients ready.
  • Heat oil/ghee in a kadai/pan, splutter mustard seeds, cumin seeds, red chilly, curry leaves, now add minced garlic, hing, tomato puree, tamarind extract, salt and let it boil for some 5 minutes.
  • Now add rasam powder, turmeric powder and mix it well.
  • Allow it to boil for 10 minutes and finally garnish with finely chopped coriander leaves.
  • Serve hot with any rice items.
  • All kind of vada can be soaked in rasam and rasa vada is ready.

Optional: If we want only tomato taste, tamarind need not be added as it will increase the sour content. Fenugreek seeds or fenugreek powder can be added for taste.


 

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