Rasam · Tamarind

Hot tomato rasam

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
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.
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2 thoughts on “Hot tomato rasam

  1. Thanks for stopping by Aparna.
    I love Rasam too. I don’t cook it too often, this looks so delicious I should try it. Lunch time now, feel like having hot rice and tomato rasam…

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