Main ingredient: tomatoes.

Prepare time: 5 minutes and cook time: 10- 12 minutes.

TOMATO RASAM

TOMATO RASAM

INGREDIENTS:

  1. 4-5 medium tomatoes (roughly chopped).
  2.  1 red chilly.
  3. 1 small piece tamarind.

TO PREPARE RASAM POWDER:

  1. 1 tsp cumin seeds/ jeera/ jeelakarra.
  2. ¼ tsp pepper corns/ kali mirch/ miriyalu.
  3. 1 tsp coriander seeds/ dhania/ dhaniyalu.
  4. 5-6 flakes garlic/ lehsun/ vellulli.
  5. 1 tsp split red gram (skin less)/ tuvar dal/ kandi pappu.
  6. 1 tsp split Bengal gram (skin less)/ chana dal/ sanaga pappu.
  7. 1 tsp sugar.

T O TEMPERING:

  1. 1 dry red chilly.
  2. 1 tsp oil or ghee.
  3. ½ tsp cumin seeds.
  4. 1 tsp mustard seeds/ rai/ aavaalu.
  5. 1 tsp split black gram/ urad dal/ minappappu.
  6. 1 pinch Asafoetida/  hing/inguva.
  7. 1 sprig curry leaves.
  8. 2 tbsp fresh chopped coriander leaves.IMG_7433

PREPARATION:

  1. Boil the roughly chopped tomatoes along with tamarind, red chilly, and ½ cup of water.
  2. Let it cook for 3- 5 minutes or till the tomatoes are mushy.
  3. Allow it to cool, blend to a fine paste.
  4. Mean while, in a mix jar, grind the above mentioned masala ingredients to a course powder.

METHOD:

  1. In a deep bottomed cooking vessel, place the mashed tomato mixture along with, prepared rasam pwd, salt, turmeric pwd, sugar and coriander leaves and 2- 3 cups of water.
  2. Bring it to a boil, simmer for 2 – 3 minutes. Turn off flame and keep aside.
  3. Heat oil or ghee in a small frying pan. Add red chilly, cumin seeds, mustard seeds, split black gram and let them splutter.
  4. Now add asafoetida, curry leaves and pour this tempering immediately into the prepared tomato rasam and mix.

    TOMATO RASAM

    TOMATO RASAM

Serve hot with steamed rice and fries or papad 🙂 .

SABITHA..

 

 

 

 

 

 

Advertisements