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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