Recipes

Tomato Rasam

Ingredients

• For preparing dry rasam powder:
  • 1 cup coriander seeds
  • 1/2 cup toor dal
  • 1/4 cup pepper
  • 1/4 cup jeera
  • 9 or 10 Red chillies
  • Curry leaves
• 1 cup dal cooked
• Curry leaves
• Coriander leaves
• Piece of Jaggery
• Asefotedia
• For Seasoning:
  • Oil
  • Mustard seeds
  • A couple of mendiam
  • One red chilli if the rasam is not spicy enough, else skip
  • Curry leaves

Step 1: Prepare rasam powder

• Dry roast:
  • Coriander seeds
  • Then toor dal
  • Then pepper
  • then Jeera and curry leaves
  • Then chilli

Step 2: Making Rasam

• Take 1/2 tea spoon of tamarind paste and dissolve it in water

• Cut one ripe tomato into pieces and put into the tamarind water

• Keep the tamarind water with tomato on stove and keep it on medium flame.

• Add the following to the mixture:

  • turmeric powder
  • Salt
  • One Green chilli
  • Two generous tea spoon of rasam powder just made in step 1
  • some curry leaves
  • Generous amount of asefoteida powder. If we have the granules, then a small piece mixed in water is enough. For powdered version, add a good generous amount.

• Let the mixture cook very well until the raw taste of tamarind and tomato is gone.

• Add the cooked dal and a bit of Jaggery and let it cook well.

• Take it off the stove

Tips:

• While dry roasting the masala,
  • First dry roast coriander seeds
  • Then after a while add toor dal. Toor dal should not get roasted..it will add an unwanted flavor to rasam. The toor dal pieces should just get hot but not roasted.
  • While dry roasting chilli, add a spoon of oil to avoid the chilli flavor from overwhelming.
• Do not let the rasam boil after adding the cooked dal. The top layer of rasam on the rims should bubble up and it is the sign for taking it off the stove.
• Add generous amount of coriander leaves chopped finely to the rasam and keep it closed with a lid.