I can survive on this alone. Rasam is one of my favourites. This particular variety is so tangy and tasty that i can  load unlimited amounts of it into my stomach. This is my mother in law’s recipe. Thanks to her me and my family enjoy it everytime i make it. I hope you will try it and enjoy it as much as we do.

Here goes the recipe:

Lemon sized ball of tamarind

2 medium ripe tomatoes

1/2 cup green onions

3 green chillies

2 cloves of garlic crushed

4 curry leaves

4 sprigs of coriander leaves chopped

1 tsp jeera

1 tsp mustard seeds

2 red chillies

1/2 tsp rasam powder (any variety)

1/2 tbsp chilli powder

1/4 tsp turmeric

Pinch of black pepper powder

Salt according to your taste. 

4 tbsp of oil

Tomato rasam

Method:

• Cut tomatoes into big chunks and add it to a vessel.
• Add 2 curry leaves to the same vessel.
• Add tamarind paste, chilli powder, rasam powder, pepper powder, turmeric and salt to the vessel.
• Bring it to a boil on medium heat. Keep the rasam on medium heat for 15 mts.
• After 15 mts see if tomatoes are cooked and taste and see if it needs any thing.
• Adjust and keep on the low heat while you prepare the tadka.
• Heat the oil.
• Add jeera, mustard seeds and red chillies.
• After they splutter, add green onions, green chillies and remaining 2 curry leaves.
• Fry for a minute and add garlic, switch off the stove.
• Fry for few seconds and add pinch of turmeric.
• Mix everything in the rasam and bring rasam to a boil.
• Switch off the stove, garnish with coriander leaves and enjoy.

                                                 

Ingredients:

Tamarind (quantity shown above) Pour some water in it and microwave  for 1 mt. It will be easier to get the juice out.

1/2 onion cut into chunks

2 cloves of garlic crushed

3 red chillies

Few curry leaves

3 stems of coriander leaves chopped

1 tsp of jeera and mustard seeds

3 tbsp of oil.

Method:

Squeeze the tamarind juice.

Add the onions and salt.

Taste and adjust the salt and sourness by putting more water if needed.

Heat the oil.

Add the jeera and mustard seeds.

After they sputter add red chillies, garlic and curry leaves.

Fry for a minute  and off the stove and  then add turmeric.

Mix the turmeric.

Add everything to the tamarind juice.

Heat the tamarind juice just for 5 mts so that everything will blend in.

Do not overheat it. Taste  will change.

 See you all next week. Have a great weekend

♥ Aparna