Tuesday, June 9, 2015

Tomato rasam

Rasam is one of the important and easiest dishes made in South Indian daily menu.Even though you have a number of yummy dishes on the menu no one would skip a tasty rasam.Now a days they have even started serving Rasam like a soup or appetizer in Restaurants.Rasam is made with Tamarind water,tomatoes and with a combination of spices like cumin and Pepper.The cumin and the pepper helps in healing cold and cough, espcially in winters.
Rasam is combined with hot mashed rice and a dash of pure ghee and served like a porridge.Toddlers and old people have rasam rice because it is light and easily digestible.
We make so many different types of Rasam in our house like                                                     Paruppu ,Pepper,Jeera,Poondu,Pineapple Vepam poo etc but the most common are tomato and paruppu rasam which is made every other day.I love (everyone would love this)the rasam rice my mother used to make and feed me when I am sick.



You will Need

  • One small marble size Tamarind
  • 2 tsp Rasam Powder
  • 2 Tomatoes
  • Salt to taste
  • A pinch of Turmeric powder
  • A generous pinch of Asafoetida
  • One tsp Ghee
  • One tsp Mustard seeds
  • Half tsp Cumin seeds
  • Few Curry Leaves
  • One cup Dal Water(1 tbs Tur dhal)

How to
  1. Boil the Turdhal in the pressure cooker with turmeric powder and a little extra water.
2.Soak Tamarind in hot water and extract pulp three times adding water each time. 
 3.Boil the tamarind water with roughly chopped tomatoes,curry leaves,salt and turmeric powder till tomatoes are mushy.
 4.Add Rasam powder and asafoetida and boil for two minutes more.
 5.Add dhal water and when it starts to get frothy switch off the stove.It need not boil.

 6.Heat a small pan with a little ghee and crackle mustard seeds,add cumin and one torn red chilli.
 7.Pour it over the rasam and add chopped coriander leaves.
Enjoy the rasam with some hot Rice and ghee with fried Appalam or Pappadam!!!!!

Notes

  • Sometimes I keep the tomatoes in the cooker along with tur dhal peel the skin,beat it in the mixie and add the puree to the rasam.
  • Use Ghee for crackling mustard seeds.ghee gives a good flavour for the rasam.some other oil might change the flavour.
  • Add a generous pinch of asafoetida to the rasam it is very flavourful and a good digestive.
  • You can even make it without Dal water, if required.






2 comments:

Mahalakshmi said...

I am a die hard fan for your cooking and follow your blog regularly..I have my own food blog but for the past few months I did not post anything due to my severe Knee pain.I saw the Rasam recipe and went through the Rasam powder too. Immediately I made this (now) and going to make this Rasam today. Will tell you after having my lunch...At present I am in the US so you can see my comments tomorrow.

Mahalakshmi

cookingtastefully.blogspot.in

Feel free to visit my blog and tell me what you think about it. Thank you

Uma Shankar said...

Thank you very much Mahalakshmi will definetly look in to your blog!Hope you get well soon!!