Monday, April 19, 2010

Tomato Rasam

Tomato Rasam or Tomato Charu is my absolute favorite. With a wonderful sour and spicy taste it looks and tastes delicious. Nothing like some warm and tangy tomato rasam over white rice on a cold wintry day...

Pick red ripe and fresh tomatoes for the best taste and color.

Tomatoes (large) - 4
Toor dal - 1 tsp
Coriander seeds - 1/2 tsp
Black Pepper - 1/2 tsp
Cumin seeds - 1/2 tsp
Garlic cloves - 3
Dry red chillies - 2
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Coriander leaves
Tamarind pulp - 2 tsp (optional)
Asofetida (Hing)
Oil - 2 tsp
Curry leaves - 1 tsp
Turmeric - 1/4 tsp
1. Boil tomatoes and toor dal in a pressure cooker for upto 1 whistle
2. When the cooker cools down grind tomatoes and toor dal to a pulp using a blender.
3. Heat a vessel on medium heat and add oil for tempering. Add mustard seeds, cumin seeds, crushed garlic pieces, urad dal and dry red chillies. Fry until mustard seeds splutter and garlic slightly changes color. Add a pinch of hing, turmeric and few curry leaves and stir.
4. Add the tomatoes and toor-dal mix from blender. Dilute this with 3/4 cup of water and cook for about 5 - 8 min.
5. Add tamarind paste or pulp from tamarind extract for an improved sour taste. If tomatoes are already sour tamarind is not needed.
6. Prepare rasam powder. Dry roast for a minute - 1/2 tsp coriander seeds, 1/2 tsp cumin seends, 1/2 tsp black pepper. When it cools down grind to a soft powder. Add the rasam powder to boiling tomato pulp mixture.
7. Heat until the rasam starts to boil. Turn off stove and garnish with coriander.

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