Saturday, July 30, 2011

Tomato Rasam

3 Ripe tomatoes
2 cloves of Garlic
1 Green chilli
2 strands of curry leaves
2 Dry red chillies
1/4 tsp Mustard seed
1/4 tsp Urad dhal
1/2 tsp Freshly coarsely ground Cumin and Black pepper
A pinch of hing (perunkayam)
1/2 tsp Sambar powder
1 small lime size tamarind ball 
1 tsp Gingerly oil
Salt to taste
Few stalks coriander leaves to garnish

  • Soak tamarind in 1/2 cup of warm water. Extract the thick pulp and set aside.
  • To the tamarind pulp, add the tomatoes, crushed garlic, green chilli, hing, sambar powder, pepper and cumin powders and salt. Smash it together with hands and check the seasoning and adjust accordingly.
  • Transfer the contents to a pan and set it on medium flame. Let it come to boil and till the raw smell of the sambar powder leaves.
  • In a separate small pan, heat the oil, splutter mustard and urad dhal, then add the red chillies and curry leaves. Add it to the rasam.
  • Serve the tomato rasam garnished with coriander leaves.

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