Monday, March 4, 2013

Tomato Rasam

Tomato Rasam
Rasam is a kind of soupy dish in south Indian meals. This is also  called as Charu in some places of Andhra Pradesh  and called as Saru in karnataka.
Well this is one dish that really helps as natural appetizer after a heavy lunch on festive/auspicious day in our home. Most of the southindian households prepare it everyday.
This is one easy ,healthy and quicker recipe which you can also feed toddlers of 1-2yrs age at your home.Being South Indian and also very commonly prepared dish in our home almost everyday, I must say have become rasam specialist.

There are different types of rasam one can prepare by just changing few ingredients,but the basic cooking process remains same.

Most common rasam types prepared by me:

  • Tamarind Tomato rasam
  • lemon rasam
  • pudina rasam
  • Drumstick tomato rasam
  • manago rasam(prepared from juice of boiled raw mangoes)
  • garlic rasam
  • onion jeera rasam(will soon share the recipe)
  • pappu charu/plain dal rasam

I will be soon sharing the recipes of all along with some pics .
Here is the one you see is  Tomato tamarind rasam.lets see the process.

Ingredients:

  1. tomatoes-1
  2. tamarind- small leamon size
  3. Thurdal- 1/2 cup
  4. curry leaves- a bunch
  5. corainder leaves-a bunch
  6. salt- 1tbsp
  7. rasam powder- 1tbsp

How to prepare Rasam powder:
 Ingredients needed for rasam powder-
measurements based on quantity needed, measurements i took here roughly yields 250 gms of rasam powder.

  1. Dhaniya/Coriander seeds-1 cup
  2. Jeera/Cumin seeds-1/4 cup
  3. Black pepper seeds-1/4 cup
  4. Thurdal-1/2 cup
  5. red chillies-4-5

PROCESS:In a pan first add Thurdal and fry for  2-3 min , then add Dhaniya and dry roast  for 2-3 minutes and now add cumin/jeera ,black pepper and red chilies and roast them till the flavor senses you.Now stop the stove once it cools down blend them all together in mixer grinder and transfer to tightly covered container.

How to prepare Rasam:

  1. Soak tamarind in bowl for 10-15 minutes.
  2. pressure cook thurdal for 2-3 whistles.
  3. Now squeeze the tamarind juice and take round vessel, add tamarind juice and tomatoes, coriander leaves,curry leaves and mash them gently with your hands, so that tamrind juice nicely blends with tomato juices. 
  4. Boil this juice for 5-10 minutes by adding little water so that you can smell nice mixed aroma of tamarind and tomatoes pops up in your kitchen.
  5. Mash thurdal by dal masher adding 1 cup water, ensure the dal juice is not so thick.
  6. Add this juicy thurdal to the boiling tomato tamarind juice. Also add 1 tbsp of rasam powder, and boil for few minutes.

Seasoning

  • Take a small pan , add oil and let the oil get heated.
  • Add 1/2 tbsp of mustard seeds, cumin seeds, 1 red chilly, a pinch of hing powder and allow it to crackle.
  • Now add this your boiling rasm.

That's about it..your yummy tomato rasam is ready to pamper your taste buds.


Goes well with hot rice and one can also have just like that!




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