Sunday, March 02, 2014

Tomato Rasam Recipe | South Indian Rasam

This is a very simple and easy rasam recipe, which we can make it in a jiffy. Mom makes it this way and I am following it. It is really flavourful with the cumin, garlic, pepper and coriander leaves. Heavy meals can be ended up with some steamed rice and this flavourful rasam. Let's go for the recipe:
Final Pictures Updated on 5th August 2016
Tomato - 2 large 
Tamarind extract - from a very small ball of tamarind
Coriander leaves - few 
Salt - as required
To grind coarsely: 
Cumin seeds(Jeera) - 1 tsp 
Garlic - 6 to 7 cloves 
Black whole pepper - 2 tsp 
To Temper: 
Oil - 1 tsp
Mustard - 1/2 tsp 
Curry leaves - few
1. Soak the tamarind in water. Chop the tomatoes. Clean the coriander leaves and grind the items under 'To grind' coarsely. Just give it a pulse.  In a pan add oil and allow the mustard and curry leaves to crackle.
2. Now add the ground coarse paste and saute it for few mins. Along with this add the tomatoes, saute it until the raw smell of the tomato leaves.
3. To this mixture add the tamarind extract and enough water for the rasam. Add required salt. Once the rasam starts to bubble, add the coriander leaves and switch off the flame.
Transfer it to a vessel and keep it closed, until you serve to preserve the nice aroma of the rasam. Serve it with steamed rice and side dish of your choice. When I clicked for this post, I served it with Egg dipped Cauliflower.
The Spicy, Tangy and flavourful rasam is ready to be served.
Points to remember:
  • You can add turmeric powder while making this rasam. I prefer my rasam to be plain. So skipped it.
  • While tempering, you can use dry red chillies. Since the spiciness from the black pepper is enough for us, I haven't used dry red chillies.
  • Sometimes I don't use tamarind when I make rasam in a very small quantity.
Warm Regards,
Happy's Cook - Divya


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