In winter, most of the time we try to have this Spicy tomato rasam in our meal. Flavour of ripe tomatoes with the mix of spices gives us a special treat to the throat and makes us stay away from unnecessary cold.
During my childhood, no meal was complete without rasam in the menu.
Ingredients
Cooked Toor Dal - 4 tbsp.
Tamarind Juice - 1/2 Cup.
Turmeric Powder - 1/4 tsp.
Asafoetida - 1 tsp ( for excellent flavour).
Salt - 1 tbsp.( Add to your taste, i generally add little less in my dishes.)
Sugar - 1 pinch.
Sambar Powder - 1.5 tbsp
(I have a luxury of getting this sambar powder from my mom from India).
Good Ripe Tomatoes - 2 medium sized.
Coriander Leaves - Little to spread it on top of rasam.
For grinding :
Black Pepper Seeds - 1.5 tbsp.
Jeera - 2 tbsp.
Coriander Seeds - 1 tbsp.
Red Chilly - 1 Medium size.
For Tadka :
Mustard Seeds - 1 tbsp
Jeera - 1 tsp
Asafoetida - Little
Curry Leaves - 5 or 6.
Red Chilly - 1.
Method :
1. Cook the toor dal, mash it and keep it separately.
2. On a thick bottomed vessel, add the tamarind juice extract without any dust or pieces.
3. Add turmeric powder, asafoetida, sambar powder, salt, sugar to the juice.
4. Add some water to this mixture and cover it.
5. Let it boil for sometime till the rawness of tamarind goes away.
6. Add the cut tomatoes into the mixute and also the add the grinded powder.
7. Let it cook on a medium flame for five minutes.
7. Add the cooked dal water into the rasam mixture.
8. Close the lid and reduce the flame greatly so that a layer of foam forms at the top layer of the rasam.
9. Switch it off and add the tadka to the rasam mixture.
10. Finally add the crushed coriander leaves into the rasam.
It can be given in a small glass as an appetizer in get-togethers, parties.
Tips
My Mom always says that the rasam has to be taken out of the stove after a complete layer of foam is formed. It tastes great with that and I experienced that personally.
During my childhood, no meal was complete without rasam in the menu.
Ingredients
Cooked Toor Dal - 4 tbsp.
Tamarind Juice - 1/2 Cup.
Turmeric Powder - 1/4 tsp.
Asafoetida - 1 tsp ( for excellent flavour).
Salt - 1 tbsp.( Add to your taste, i generally add little less in my dishes.)
Sugar - 1 pinch.
Sambar Powder - 1.5 tbsp
(I have a luxury of getting this sambar powder from my mom from India).
Good Ripe Tomatoes - 2 medium sized.
Coriander Leaves - Little to spread it on top of rasam.
For grinding :
Black Pepper Seeds - 1.5 tbsp.
Jeera - 2 tbsp.
Coriander Seeds - 1 tbsp.
Red Chilly - 1 Medium size.
For Tadka :
Mustard Seeds - 1 tbsp
Jeera - 1 tsp
Asafoetida - Little
Curry Leaves - 5 or 6.
Red Chilly - 1.
Method :
1. Cook the toor dal, mash it and keep it separately.
2. On a thick bottomed vessel, add the tamarind juice extract without any dust or pieces.
3. Add turmeric powder, asafoetida, sambar powder, salt, sugar to the juice.
4. Add some water to this mixture and cover it.
5. Let it boil for sometime till the rawness of tamarind goes away.
6. Add the cut tomatoes into the mixute and also the add the grinded powder.
7. Let it cook on a medium flame for five minutes.
7. Add the cooked dal water into the rasam mixture.
8. Close the lid and reduce the flame greatly so that a layer of foam forms at the top layer of the rasam.
9. Switch it off and add the tadka to the rasam mixture.
10. Finally add the crushed coriander leaves into the rasam.
It can be given in a small glass as an appetizer in get-togethers, parties.
Tips
My Mom always says that the rasam has to be taken out of the stove after a complete layer of foam is formed. It tastes great with that and I experienced that personally.
vidhya, please add the title 'mysore rasam' as well to the spicy tomato rasam title.. Lakshmi
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