RASAM BY SREEPRIYA PRABHU

TOMATO RASAM

INGREDIENTS :

2 cups chopped tomatoes

3 cups water (can use more to make thin rasam)

1 to 2 tsp. rasam powder(adjust to suit your taste)

1 sprig curry leaves

½ tsp. mustard

½ tsp. cumin

Pinch of fenugreek seeds / methi

Pinch of hing

1 broken red chili

optional

2 garlic cloves

Generous pinch of Pepper powder

Small piece of tamarind or ¾ tsp. tamarind paste

Instant rasam powder ingredients

1 to 3 broken red chili

1½ tbsp. chana dal(optional, use if you like slightly thick rasam)

1½ tbsp. coriander seeds/ daniya

1 tsp cumin

½ to 1 tsp. pepper

METHOD 

Skip this step if you have ready rasam powder. To make instant rasam powder, dry roast chana dal till golden, add coriander seeds, red chili, pepper corn. Switch off the stove. Add cumin to the hot pan. Cool them and make a fine powder.Keep this aside.

Heat a pot with oil, add cumin, mustard and fenugreek seeds. When they begin to splutter, add red chili and hing.

Add curry leaves and fry for a min.

Add finely chopped tomatoes, salt and turmeric. Salt helps to cook tomatoes faster.

Fry the tomatoes for about 2 minutes. Cover and cook.

Tomatoes should turn mushy and soft.

Pour water and add rasam powder as needed. If you wish you can crush 2 garlic cloves and add it.

Bring it to a boil. Taste the rasam and adjust salt. Wash little tamarind and add it to the rasam. You can even add tamarind paste if you have. Check sourness as well now.

Allow the rasam to boil well for about 3 to 5 minutes on a medium flame. Switch off the stove.

Add coriander leaves, stalks and pepper powder. Keep the rasam covered.