Saturday, June 26, 2010

Tomato rasam - Thakkali rasam


Tomatoes - Thakkali - 2 nos.
Tamarind - Puli - lemon size
Garlic - Poondu - 1 no.
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Red chilly - Kaintha milagai - 2 nos.
Curry leaves - Karuvepilai - small quantity
Coriander leaves/Cilantro - Kothamali - small quantity
Hing/Asafoetida - Perungayam - a pinch
Turmeric powder - Manjal podi - 1 tea spoon
Rasam powder - Rasam podi - 1 table spoon
Salt - Uppu - for taste
Oil/Ghee - for tempering


Make tomato puree. Wash and put tomatoes in hot water and remove skin from it. Smash it in mixer/blender and extract puree. Make tamarind paste and extract puree. Keep other ingredients ready. Heat oil/ghee in a kadai/pan, splutter mustard seeds, cumin seeds, red chilly, curry leaves, now add minced garlic, hing, tomato puree, tamarind extract, salt and let it boil for some 5 minutes. Now add rasam powder, turmeric powder and mix it well. Allow it to boil for 10 minutes and finally garnish with finely chopped coriander leaves. Serve hot with any rice items. All kind of vada can be soaked in rasam and rasa vada is ready. This can be served for 4 persons. This requires 20 minutes to prepare.

Note: Remove dust particles from tamarind. Tomato seeds can also be removed as it is not good for men. Rasam powder I have mentioned how to prepare in Podi varieties. If you have excess water after cooking dal or vegetables you can make use of it to make rasam. It will taste good and also healthy.

Optional: If we want only tomato taste, tamarind need not be added as it will increase the sour content. Fenugreek seeds or fenugreek powder can be added for taste.

I like rice. Rice is great if you're hungry and want 2000 of something

Mitch Hedgeberg
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