Friday, December 19, 2008

Tomato Rasam


Am sending this to event hosted by shanthi krishnakumar called "State specials"

Ingredients

3 Ripe Red Tomatoes (Chopped)

small lemon sized tamarind

small piece of Jaggary

3 Fried Red Chilli (bedagi)

11/2 tsp Urad Dal 

1 1/2 tsp Coriander seeds

1/2 tsp Pepper

1/4 tsp Turmeric Powder

1/2 tsp Jeera

1/4 tsp methi 

2 Tbsp Coriander leaves

2 Sprigs of curry leaves

For Tempering:

1/2 tsp Mustard Seeds

pinch of Hing 

Curry leaves

2 tsp Oil 

salt to taste

Water

Method 

  • Add 1 Chopped tomato to 500 ml of water and bring to a boil then add salt, Coriander leaves and let it boil till tomatoes turn tender.
  • Fry urad dal, coriander seeds, methi, jeera, pepper in oil till it leaves nice aroma then add the curry leaves, haldi , Chopped coriander leaves and fry for a while. Now add the remaining chopped tomatoes and keep frying till tomatoes are mashed. Grind this to a smooth paste along with tamarind and jaggary adding little water.
  • Now add this paste to the water , stir and allow it to boil till done. Add salt if required. 
  • Heat oil add mustard seeds, hing when it starts to splutter add the curry leaves and add this to the above rasam .
  • Serve with steamed rice and papad.