Tomato and Paruppu rasam


Here comes my fav rasam.  Serves 6 (appx). Don’t forget to try and post the results- good, bad, funny..

Ingredients: Two ripe tomatoes, toor dhal,  asafoetida- a small piece,  rasam powder,  coriander, salt, tamarind

1. Soak tamarind- (size of half a lemon) in warm water for 10 mins.

2. Squeeze and extract pulp.

3.  Slighly mash tomatoes with hand and add to the extract with 3 glasses of water.

4. Add salt and asafoetida and boil

5. Add 2 full spoons of rasam powder and allow it to boil for 2 more mins.

6. Take 3 tsps of boiled toor-dhal and mash. Pour the remaining water and add it to rasam.

7. Its time to remove from flame when you see rich yellow froth on top.  Add 2 strings of curry leaves and coriander after you remove from flame.

8. Season with mustard and zeera in a tsp full ghee and keep it closed at least for 10 mins before you serve..

Drink hot or eat with hot cooked rice.

Did you like it?

Advertisements

Recipe time starts with Rasam Powder


I love to eat. I like to cook. I like to flaunt my cooking skills.  You’ve got to do yourself that favor (self-proclaiming) when there are’nt many appreciating your cooking effort.

For those of you fishing for a simple rasam powder recipe, here it goes! Let me know if it helped.  Recipes to make varieties of rasams will follow..  Have already shared this with a few of my friends and is working well:-) And if you want to know why I start with rasam powder, well, the beginning of all things must be small and simple you see!!

(betw, how do i copyright my recipes?)

Rasam Powder

Ing:  1 cup toor dhal, 1 cup long red chillies, 2 cups dhania, 50 gms pepper, 100 gms jeera, curry leaves, coriander leaves, turmeric powder,LG powder

  1. Fry all these items in 1tsp ghee on low flame for 7-8 mins except turmeric powder.
  2. Make sure  you wash the curry/dhania leaves before adding.
  3. Add 2 full scoops turmeric powder and 1 full tsp LG powder and remove from flame.
  4. Allow it to cool and finely powder using a mixer-grinder.

Tips: The round-ripe nattu (country) tomatoes and asofoetida bar adds flavor and fragrance to rasam and IS AUTHENTIC.  Big no to the hybrid, oblong, b’lore tomato varieties!