TAMARIND & TOMATO RASAM

I have written in my many posts that Iyengars are best maker of rasam.I really enjoy rasam rice alot in my daily life. We prepare rasam powder also at home. I will give the recipe of the same very soon but for time being enjoy Iyengar’s rasam

TAMARAIND AND TOMATO RASAM

Preparation time: 10 minutes

Cooking time: 15 minutes

Serve-4-6 persons

Ingredients

Tamarind – like a small lemon (soaked in warm water for ½ an hour.)

Tomatoes-2

Rasam Powder-4 tsp

Cooked toor dal-1 cup

Salt- to taste

Asafoetida powder- 1 tsp (I used the solid one for best result)

Curry leaves-few for seasoning

Cumin seeds-1 tsp

Mustard seeds-1 tsp

Ghee-1 tsp

Slit Green Chillies-1

Split black gram dal-1 tsp

Coriander leaves-for garnishing.

Method

·         Put soaked tamarind and one tomato in mixer jar and make fine puree of it.

·         Filter the puree in one cooking pan.

·         Add salt to taste.

·         Chopped the other tomato and put in the puree.

·         Put the pan on gas stove and let it boil in low medium heat till the raw smell of tamarind goes off.

·         Now add rasam powder and bring it to boil for another 2-3 minutes.

·         Meanwhile mash toor dal properly and add 1 ½ cup water.

·         Let it set for a while.

·         Now put this dal water slowly from the little distance in boiling rasam.

·         You will observe that after you add dal water, the top of pan will be full of forth.

·         Allow it boil with few bubbles but remember it should not overflow.

·         Now prepare for seasoning.

·         Take a frying pan and add ghee in this.

·         Wait till it is heated up.

·         Add split broken black gram dal, mustard, cumin seeds, green chilli, curry leaves and asafoetida powder.

·         Once mustard and cumin are cracked then add it to rasam and close with a lid so it should have seasoning smell for long time.

·         Serve with hot rice, samber and poriyal.