Saturday, March 17, 2012

Tomato rasam

Rasam... the name itself make me drool..South indian's meal  is not complete without  rasam or tomato saru as we call it in our konkani .I can have my simple lunch with only rasam and papad. There are many variation for tomato saru or rasam .But this type rasam you can have it like soup too. I just love the aromatic,spicy,and tangy taste of this rasam and it is very healthy too as it contains dal water/stock.

Ingredients for the rasam:
  1. Tomato- 4-5(chopped)
  2. Tur dal-1tbsp
  3. Tamarind-1small marble sized ball
  4. jaggery-1tsp(optional)
  5. coriander leaves for garnishing
    Ingredients for the rasam powder
  1. Pepper-1/2tsp
  2. Coriander seeds-1tsp
  3. Jeera(cumin)1/2tsp
  4. Methi seeds(fenugreek)-6-7
  5. Kashmiri chilly-4
  6. Asafoetida-1/2tsp
  7. bengal dal(chana dal)-1/4tsp
  8. Curry leaves-4-5

Method of making rasam powder:-

  • Dry roast all the ingredients and make a fine powder.
Method of preparing rasam:-

  • Pressure cook lentil ,tomato,tamarind, and salt in 1 litre of water .Take 3 whistle and switch off the gas.
  • Once the pressure cooker cools down open the lid and blend the tomato and lentil with a hand blender to smooth paste.
  • Strain the soup and add about 2 cups of water and rasam powder and boil it again .Check for salt and add Jaggery .
  • Garnish with fresh coriander leaves and pour some ghee(clarified butter) before serving.

Note:- If you want you can temper the rasam with mustard and curry leaves.


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