Thursday, November 5, 2015


Tomato Rasam-Thakkali Rasam

  •  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 


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.

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

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.

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

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

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.

Garnish with coriander leaves and serve hot with steamed rice.

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