Tomato Rasam By Saraswathy
by saraswathy
02 Nov 2010
This recipe has been viewed 6496 times
It is very good combination with rice. It is also good for the health as it contains jeera and pepper.
Tomato Rasam By Saraswathy recipe - How to make Tomato Rasam By Saraswathy
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
1 tbsp toovar (arhar) dal
1 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 whole red chillies
7 black peppercorns (kalimirch)
2 tbsp tamarind (imli)
1 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
salt to taste
3 medium size chopped tomatoes
2 tsp sugar to taste
1 tsp mustard seeds ( rai / sarson)
5-7 curry leaves (kadi patta)
For The Garnish
chopped coriander (dhania)
Method
- Method
- Combine the toovar dal, coriander seeds, cumin seeds, red chilli and black pepper in a bowl and soak in a water for 10 minutes.
- Grind the mixture using little water to a smooth paste. Keep aside.
- In a bowl take 1/4 cup luke warm water and soak the tamarind for 3 minutes.
- Add 2 cups of water to the tamarind and mash it nicely.
- Add the turmeric powder, asafoetida and salt to the tamarind water and mix well.
- Heat a pan add the tamarind mixture and boil it for 4 minutes on high flame.
- Add the tomatoes, toovar dal paste and sugar mix well and cook on medium flame for 4 minutes.
- Add 3 cups of water and simmer it for 5 to 7 minutes.
- Remove from the flame and add the tempering of mustard seeds and curry leaves mix well.
- Serve hot garnish with coriander.
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