Tomato Rasam

The Rasam

Ingredients:
Tomatoes - 4 (ripe & medium-sized)
Tuvar dal - ¼ cup
Rasam powder - 1 tsp.
Garlic (big) - 4 cloves (crushed)
Green chilies - 2 (slit into halves)
Mustard seeds - 1 tsp.
Salt
Oil
Curry leaves - 2 sprigs
Coriander leaves (chopped) - 2 tbsp.
Turmeric powder - ¼ tsp.

Method:
Boil the tomatoes and peel the skin. Puree  the tomatoes after peeling.
Boil the dal and keep aside.
In a bowl, mix tomato puree, water and boiled & mashed dal along with its water, salt, turmeric powder.
Heat the oil and add the mustard seeds. Allow them to crackle.
Add green chilies and garlic & sauté for 2 minutes.
Pour the rasam mixture.
Now add the rasam powder and curry leaves.
Let it cook in a medium-flame.
When there is an arising of foam, switch off the stove (don’t allow to boil).
Now add the coriander leaves and enjoy the rasam.


Rasam Powder
Ingredients:
Tuvar dal - 1 tsp.
Chana dal - ½ tsp.
Cumin seeds - ½ tsp.
Pepper - ¼ tsp.
Whole dry red chilies - 2
Coriander seeds - ¼ tsp.
Fenugreek seeds - ¼ tsp.
Asafetida - 2 pinches
Oil - ¼ tsp.

Method:
Dry roast the cumin seeds, pepper, fenugreek seeds and asafetida.
Fry tuvar dal, chana dal, coriander seeds, red chilies in ¼ tsp. of oil.
Let both of the mixtures cool.
After cooling, grind the spices together.

Sent off to Shama's "Family's Favorite Food Event".

Posted in: rasam, side dish