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Tomato Rasam

South Indian meal is never Complete without the Rasam. Traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepperpeppercumin and other spices as seasonings.Steamed lentils are added along with any preferred vegetables.You get the Rasam powder in the store too,but I prefer preparing the rasam powder at home.

You can grind the Rasam powder and store in a air tight container for a month .The tomato rasam is one of the easy rasam which you can prepare with 10 min if you have the powder in handy .

So here is the recipe I hope you enjoy making the rasam powder and rasam.This rasam can also be had as a soup. It is not only tasty but also soothing when suffering from cold or fever.

This Rasam is requested by my freinds .Here you go ladies.


Ingredients for Rasam Powder


Coriander seeds - 4 tblsp
Red chilli (long variety) - 20(Udupi Byadagi)
Black pepper - 5 tblsp
Cumin seeds - 1/2 cup 
Hing - 1/2 tsp

Method

Dry roast red chilli ,hing in a medium flame with constant stirring.Transfer to a plate for cooling and then roast coriander seeds,cumin seeds and black pepper until you get a nice aroma.
Once all the dry ingredients are cool grind in a mixer /magic bullet to a fine powder and store in aair tight container.


Ingredients for Rasam

Toor dal - 3/4 tblsp
Tomato - 1 or 2
Tamarind gooseberry sized.
salt to taste 
Jaggery -gooseberry sized(gudh/bella)
Turmeric 1/2tsp
Green Chilli -1 or 2 

For the seasoning 

   Ghee - 1 tsp
   Mustard seeds -1 tsp
   Curry leaves - few

For garnishing 

  Coriander leaves - finely chopped


In a pressure cooker and the toor dal and tomatoes (full) to cook (just enough water to cover the tomatoes) .After 3 whistles and the pressure of the cooker goes down .You can see the dal /lentils cooked and the skin of the tomatoes are easy to peel.

Mash the unskinned tomatoes and toor dal .In another vessel add tamarind juice (gooseberry sized soaked in water),add turmeric powder,salt and jaggery little bit of water boil this mixture for 3 min .

Then add the mashed dal /lentils and tomatoes to the boiling water .Add 1 1/2 water to make it to the rasam consistency.

To this add green chilli sliced,coriander leaves and curry leaves.Adjust the taste of the salt .
Then  switch off the flame once froth starts forming at the top.

For tampering heat a tsp of ghee, add mustard seeds, when it splutters, add curry leaves and pour it over the rasam.


Garnish with finely chopped coriander leaves.

Tips

Always boil rasam on low flame.

Switch off, once rasam becomes frothy at the top. Do not boil after that as it will not taste good.

Adding curry leaves and coriander leaves makes it more flavorful.

Do not avoid seasoning.




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