Monday, February 26, 2007

Tomato Rasam.

Wikipedia article.

Tuar dal - 1 cup
Turmeric Powder (Half teaspoon)
Tomatoes - 1 medium
Tamarind extract - one cup (I use a heaped tablespoon of Dabur's Tamarind Paste and mix with water)
MTR Rasam powder (Traditional South Indian households make their own rasam powder but I buy MTR off the shelf)
Black pepper powder: Half teaspoon
Curry leaves - Handful
Coriander leaves - One spring, chopped finely
Asafoetida powder - Half teaspoon
Mustard seeds - 1/2 teaspoon
Salt to taste

Pressure cook the tuar dal with the chopped tomatoes, salt, and the turmeric powder (About five whistles from the pressure cooker is enough). Once the pressure is released, mash the cooked daal and tomatoes well and seive/strain into a large bowl. In the end, add the daal and tomato paste leftover in the rasam to the water.

In this mixture, add the tamarind juice, curry and coriander leaves, and MTR's rasam powder. Add salt (if necessary) and pepper powder, and bring to boil. Let the mixture boil for 10 minutes, and keep aside.

In a wok, heat ghee, and add asafoetida and mustard seeds till the mustard splutters. Add this to the rasam and serve piping hot.


dharmabum said...

nice nlog u got here - lotsa interesting recipes and stuff :)

i can't cook much myself, the exception being rasam - i relish it more than most others things, like making it, and think i can make it fairly well.

if u r in madras, try the rasam powder from grand sweets - i like MTR myself, but think its got a distinct kannadiga flavour to it.

also, the curry leaves, when added to the seasoning (heated ghee) would give it that extra flavour, rather than cooking it all with the rasam.

thank you!

RS said...

Hi Dharma,

First, thank you for visiting! I have so far tried the rasam powder from MTR, but I am now tempted to try Grand Sweets too, it's close to where I live.

And next time I cook the rasam, I will follow your tip about the curry leaves.

Thanks again!