Sunday, March 15, 2009

Tomato Rasam

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3 Big ripen Tomatoes,roughly chopped
a small gooseberry size of Tamarind(extract pulp using hot water,or microwave for half minute)
5-6 garlic pods,slightly crushed with back of knife
1 tbsp rasam powder(preferably homemade or MTR rasam powder)
1/2 tsp mustard seeds
1/2 tsp jeera
1 red chilli
a pinch of hing
pinch of haldi(turmeric)
1/2 tbsp jaggery
7-8 curry leaves
4-5 stems of coriander
1 tbsp coriander,chopped

  • Heat oil,crackle mustard seeds,jeera,red chilli,hing,fry garlic pods,curry leaves,chopped tomatoes until tomatoes leave the juices and forms a nice pulp.
  • Add turmeric powder,salt,jaggery,tamarind pulp,enough water mixed in the rasam powder,chopped coriander and coriander stems(do not cut fine) and boil for 3-4 mins.Now taste it and feel free to adjust the salt,spicyness,sourness and sweetness of rasam.Balancing the taste at this stage is a key point for a tasty rasam.
Serve hot with rice,fry,pickle and papad.You can even strain it and drink as soup.


Anonymous said...

R we supposed to cut tomatoes in small pieces.....wot rasam powder do u use

chef and her kitchen said...

@anonymous..updated the recipe,plz check it

Anonymous said...

Forgot to write my name.....reetika

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