This one is a very simple rasam made with few ingredients and without dal & tamarind yet it is very tasty. It can also be had like a soup especially in winters.
| INGREDIENTS | |
| Tomato | 2 Medium |
| Water | 3 cups |
| Tamarind Paste (Optional) | 2 – 3 drops |
| Asafoetida | A generous pinch |
| Salt | To taste |
| Rasam Powder | 1 1/2 tsp |
| Jaggery | 1/2 tsp |
| Turmeric Powder | 1/4 tsp |
| Ghee | 1 tsp |
| Mustard Seed | 1/2 tsp + 1/2 tsp |
| Cumin Seed | 1/2 tsp |
| Whole Red Chilli | 1 |
| Curry Leaves | 1 sprig |
| Coriander Leaves (Finely Chopped) | 1 tsp |
METHOD
- Grind tomatoes into a fine puree.
- Pour the puree into a cooking vessel. Add water, tamarind paste, asafoetida, salt, rasam powder, turmeric powder and curry leaves.
- Boil the mixture till the raw smell of the tomato is completely gone.
- Dry roast and powder 1/2 tsp mustard seeds and cumin seeds. Add it to the simmering rasam.
- Add jaggery and mix well. Remove from fire.
- To temper, heat ghee in a small pan, crackle mustard seeds and whole red chilli and pour it over the rasam.
- Garnish with coriander leaves and serve hot.
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