Tuesday, May 11, 2010

Tomato Rasam #2

I have already posted a recipe for tomato rasam. Here is another variation to the taste and preparation. Again, the main ingredient is tomato.

2-3 cups,dal Water
1/4 spoon,tamarind paste or 1 cup tamarind water
1 medium tomato,chopped
a few curry leaves
1 spoon,Rasam powder
salt to taste

cilantro for garnishing

For the tempering,
1/2 spoon mustard seeds
1/4 spoon turmeric powder
a pinch of asafoetida
1/2 spoon,cooking oil

3-4 green chillies,slit or chopped finely

The trick to preparing this rasam is using Dal water. Dal water is the extra water that is available when dal is cooked. Boil dal in a pressure cooker or any vessel and use the water. Decant this water and this is what is used in Rasam.
Note.:This Dal water can be prepared earlier in the day or the previous day too. But, using dal water more than 1 day old would make the rasam lose a lot of flavor.

Take a pan and add dal water and salt. Add in tomatoes and curry leaves. Once it starts to boil add the tamarind paste,rasam powder and some more water,if needed.

In the meanwhile, heat oil in a skillet and all the tempering ingredients.

After 4-5 minutes, add the tempered ingredients to the boiling rasam and switch off the stove. Add cilantro and Serve hot with rice and your vegetable side.

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