Thursday, November 5, 2015

TOMATO RASAM /THAKKALI RASAM

Tomato Rasam-Thakkali Rasam


 Ingredients
  •  Tomatoes (Ripe Ones)-2-3
  •  Tur Dal - 1/4 Cup
  •  Tamarind - Small Gooseberry Sized Ball
  •  Turmeric Powder - A Pinch
  •  Rasam Powder - 1 1/2 Tsp (Available Ready Made Also)

 For seasoning


  • Oil -2 Teaspoon
  • Mustard -1/2 Tsp
  • Cumin Seeds /Jeera-3/4 Teaspoon
  • Red Chilli - 1
  • Hing - A Generous Pinch
  • Green Chilli -1 Slitted 
  • Garlic -2 Cloves Finely Chopped 
  • Ginger - 1 Inch Piece Finely Chopped
  • Curry Leaves- Few

 For Garnishing

  •  Coriander Leaves 

Method

STEP-1
Soak dal for 15 minutes (to reduce cooking time) and pressure cook for 3 whistles. Mash it well and keep it aside. Do not add too much water while cooking dal.

STEP-2
Soak tamarind in warm water and extract its juice (1 cup). Throw the pulp.


STEP-3
Heat 2 tsp of oil, add mustard seeds, when it splutters, add jeera seeds, red chilli (break it), hing, green chilli, garlic, ginger, curry leaves and tomatoes.


STEP-4
Saute for a few minutes, then add tamarind water, turmeric powder, salt needed and rasam powder.

STEP-5
Simmer and let it boil for 10 minutes until the raw smell of the tamarind goes.

STEP-6
Then add the cooked tur dal along with 1 1/2 cups of water. When froth starts forming on the top, switch off the flame.
Do not boil the rasam as it will loosen its flavor.

STEP-7
Garnish with coriander leaves and serve hot with steamed rice.









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