Tuesday, February 21, 2012

Tomato Rasam


Tomato - 2
Garlic - 3 cloves
Turmeric powder - 1/2 teaspoon
Watery tamarind pulp - 1/2 cup
Corriander, curry leaves - as needed
Salt - as needed
Cooked toor dal - 2 teaspoon

For dry grinding:

Pepper - 1 teaspoom
Cumin - 1/2 teaspoon
Corriander seeds - 1 tablespoon
Fenugreek - 1/4 teaspoon
Red chili - 2

For seasoning:

Mustard seeds
Urad dal
Cumin - 1/4 teaspoon
Fenugreek - 1/4 teaspoon
Red chili - 1
Asafoetida - 2 pinch

  • Place the tomatoes in hot water for 10 minutes.
  • Place the pan on the stove roast pepper, cumin, corriander seeds, red chili, fenugreek without adding oil.
  • Dry grind these items in the mixer.
  • Add tomato, cloves and just grind for a few seconds.
  • Place this in a vessel; add tamarind pulp, salt, turmeric powder, cooked toor dal and curry leaves.
  • Add oil to the pan and season mustard seeds, urad dal, cumin, fenugreek, asafoetida and red chili.
  • Add the ground tomato mix to the pan and allow to boil.
  • When it gets foamy add chopped corriander leaves, and shift to a vessel.
  • It should not be allowed to boil too much; when it gets foamy switch off the stove.
  • You can add 2 more tomaotes, totally avoiding tamarind.
Learnt from: Tips from here and there

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