Rasam is a South Indian soup recipe, which uses with rice or as soup. In South Indian sadya, rasam is an inevitable side dish. Here I am adding my own version of tomato rasam. See the recipe below:
INGREDIENTS
Tomato - 2
Black pepper - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Chilly powder - 1/4 teaspoon
Garlic - 4 pod
Curry leaves - 3 springs
Coriander powder (optional) - 1/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Asafoetida - 2 pinch
Dried chilli -2
Mustard seeds - 1/2 teaspoon
Cooking oil - 1 tablespoon
Shallots - 3 (chopped round)
Tamarind juice - lemon sized
Salt - as required.
Coriander leaves (optional) - a little
METHOD
Crush black pepper and garlic in a blender. Chop and grind tomato along with black pepper and garlic. Pour some oil in a hot pan, add tomato mix into it and saute well. Add turmeric powder and salt while sauteing. Add chilli powder and coriander powder and mix well. Add some water along with tamarind juice. When it get boiled, add fenugreek powder and asafoetida powder to it and stir well. Turn off the flame.
Now, put the pan on a stove, pour some oil and splutter mustard seeds and dried chilli. Add chopped shallots and curry leaves and saute well. Pour it on the rasam and mix well. Tomato rasam is ready.Garnish with coriander leaves. Serve with rice or as a soup.
BINDU JAYESH
bindurohinipillai@gmail.com
TOMATO RASAM
INGREDIENTS
Tomato - 2
Black pepper - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Chilly powder - 1/4 teaspoon
Garlic - 4 pod
Curry leaves - 3 springs
Coriander powder (optional) - 1/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Asafoetida - 2 pinch
Dried chilli -2
Mustard seeds - 1/2 teaspoon
Cooking oil - 1 tablespoon
Shallots - 3 (chopped round)
Tamarind juice - lemon sized
Salt - as required.
Coriander leaves (optional) - a little
METHOD
Crush black pepper and garlic in a blender. Chop and grind tomato along with black pepper and garlic. Pour some oil in a hot pan, add tomato mix into it and saute well. Add turmeric powder and salt while sauteing. Add chilli powder and coriander powder and mix well. Add some water along with tamarind juice. When it get boiled, add fenugreek powder and asafoetida powder to it and stir well. Turn off the flame.
Now, put the pan on a stove, pour some oil and splutter mustard seeds and dried chilli. Add chopped shallots and curry leaves and saute well. Pour it on the rasam and mix well. Tomato rasam is ready.Garnish with coriander leaves. Serve with rice or as a soup.
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bindurohinipillai@gmail.com
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