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Friday, June 26, 2009

Tomato Rasam


Tomato : 1, finely chopped
Toor dal : 2 tbsp
Tamarind : 1 small gooseberry size
Asafoetida (Hing/Perungayam) : 1 tsp
Rasam powder : 1 tsp
Coriander seeds-Cumin seeds Powder (Dhania-Jeera powder) : 1 tsp
Cilantro : 1 tbsp, finely chopped
Curry leaves : 4, finely chopped
Ghee : 1 tsp
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Salt to taste

  1. Pressure cook toor dal till well mashed and keep aside.
  2. In a vessel, extract the juice of tamarind. Add chopped tomato, 1/2 tsp asafoetida, dhania-jeera powder, salt and rasam powder and let it boil well.
  3. Once the tomatoes are cooked, add the mashed toor dal and 2 cups water and bring to a boil and turn off heat.
  4. Meanwhile, heat ghee in a small pan and splutter mustard seeds, cumin seeds, 1/2 tsp asafoetida and curry leaves and pour in the rasam.
  5. Garnish with coriander leaves.

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