Tomato Rasam

Ingredients:

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

Method:

• 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.

Tomato Curry

Ingredients:

4 Ripe tomatoes

3 cloves of Garlic (peeled and sliced)

2 strands of curry leaves

3 Dry red chillies (Deseeded and torn into 2)

1/4 tsp Mustard seed

1/2 tbsp Chilli powder

A pinch of hing (perunkayam)

3 tbsp Freshly grated coconut

1/4 cup cooked Chana dhal

1 tbsp Gingerly oil

Salt to taste

Few stalks coriander leaves to garnish

Method:

• Boil the tomatoes with a cup of water for about 15 mins, till the skin starts to break up. Cool the content and smash well with hands. Remove the tomato skin and keep aside.
• Grind the freshly grated coconut with a few splashes of water into a fine paste.
• Heat the oil in a pan and add the mustard, garlic, curry leaves and dry chillies. Stir fry for 2 mins.
• Then add the chilli powder, stir for a min and add the tomato pulp and Chana dhal. Keep the stove on medium low flame.
• When the oil separates and comes on top, add the grinded coconut paste and cook for 5 more mins on low flame.
• Serve the spicy tomato curry garnished with coriander leaves.

Tomato Rice

Ingredients:

2 cups Long grain Basmati rice

3 cups water

1 tsp Fennel seeds

1 Bay leaf

2 whole Cardamom

2 cloves

1 cinnamon stick

1 Star anise

1 tbsp Garlic ginger paste

2 Onions (finely sliced)

3 Ripe tomatoes (finely sliced)

Few Coriander leaves (Garnishing)

2 Strands of Curry leaves

1/4 tsp Turmeric powder

1/2 tsp Chilli powder

1/2 Maggi chicken/veg cube

2 tbsp oil

Salt to taste

Method:

• Wash rice and soak it in water for 30 mins. Keep aside.
• Heat oil in a pan and add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise). Fry for a min. Then add Fennel seeds.
• Add the garlic ginger pastes and fry till the raw smell leaves, then add the onion and curry leaves. Stir fry till onions are well browned.
• Now add turmeric, chilli powder and salt. Fry for a min and add the tomatoes and seasoning cube.
• Cook on low medium heat till the tomatoes are completely cooked. Then add the coriander leaves. Stir well to combine all the ingredients.
• Drain the rice and add to the pan and stir well till each grain of rice gets coated with the masala mixture.
• Now transfer the content to a rice cooker and add 3 cups of water. Cook till rice is fluffy.
• Once ready, let it stand for 10 mins before serving.
• Serve tomato rice garnished with more coriander leaves and Raita.