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Tomato Rasam
Category : Regional cuisine, South indian, Rasam, Tamilnadu
Time Taken : 15-30 mins
Rating :
Method
- Mix & blend the following thoroughly,dal water ,tamarind paste,salt, mashed tamato,&crushed red chillies.
- Heat ghee in a kadai,add hing&mustard seeds.when the seeds start to splutter.
- Add curry patta leaves&crushed garlic.stir once ,pour the dal mixture over the tempering.
- Let it boil just for 5 sec, remove from heat & pour this into a vessel containing the course powder of pepper & jeera.
- Sprinkle coriander leaves & cover the vessel immedietly, keep it for 2to 3 min, so that the aroma does not escape, serve with hot rice & paped.
- Substitute tamato puree if tomato is not available.
Ingredients:
dal water - 1/2 litre ( prepared from 1 tbsp - toover dal cooked, mashed & mixed with water ) tomatoes medium size - 2, blanched & mashed
tamarind paste - 1 tsp
pepper corns - 10 to 12
jeera - 3/4 tsp both to be dry fried & powdered coursely
medium red chillies - 3 ( broken roughly)
ghee - 1 to 1/2 tsp
mustard seeds - 1/4 tsp
curry patta leaves - 10
chopped coriander leaves - 1/2 tbsp
a pinch of hing & salt
1 clove - garlic, crushed
dal water - 1/2 litre ( prepared from 1 tbsp - toover dal cooked, mashed & mixed with water ) tomatoes medium size - 2, blanched & mashed
tamarind paste - 1 tsp
pepper corns - 10 to 12
jeera - 3/4 tsp both to be dry fried & powdered coursely
medium red chillies - 3 ( broken roughly)
ghee - 1 to 1/2 tsp
mustard seeds - 1/4 tsp
curry patta leaves - 10
chopped coriander leaves - 1/2 tbsp
a pinch of hing & salt
1 clove - garlic, crushed
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