Sunday, November 1, 2009

Tomato rasam/Tamata rasam

Spicy tomato rasam with white rice and any dry curry does not get any better than that.My son loves this rasam.

2 medium tomatoes
1 small marble size tamarind
1 tbsp toor dal powdered
1 clove garlic
1&1/2 tsp cumin seeds/jeera
1&1/2 tsp coriander seeds
2 dried red chillies (increase or decrease acc to taste)
1 tsp black pepper pwd (increase or decrease acc to taste)
1&1/2 tsp shredded coconut or dry coconut flakes
A pinch of turmeric
5 cups water
salt to taste
Cilantro for garnish

For talimpu/tadka:
1&1/2 tsp mustard seeds
1&1/2 tsp jeera
4-5 fenugreek seeds or methi seeds or menthulu
2 dried red chillies
4-6 curry leaves

Powder cumin seeds,coriander seeds and red chillies and keep aside.Wash,chop and crush the tomatoes.Soak tamarind in water and extract pulp.Heat oil in a vessel and add all the talimpu/tadka in that order when the methi seeds turn color,add the toor dal pwdr and the coriander,cumin and dried chillies pwdr and fry for a minute.Now add 5 cups water and the crushed tomato and tamarind extract,salt,pepper pwdr,tumeric ,shredded coconut and crushed garlic.Let it boil on low flame till froth forms on the top.Check for seasoning.Add cilantro and switch off the stove.Enjoy hot with white rice.

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