TOMATO RASAM

My mom is a rasam specialist. I learnt this recipe from her as it is my favorite. Besides being a good rice accompaniment, tomato rasam can be a great appetizer, a wonderful drink in chilly weather and an excellent soother for common cold with all goodness of Vitamin C from the tomatoes. So let's jump in to the recipe!!!

INGREDIENTS (Serves 3)

Medium tomatoes            3 nos.

Tur dal                             1/4th cup

Asafoetida                        a pinch (or 1/8th tsp)

Turmeric powder             1/4 teaspoon

Salt to taste

To be dry roasted & ground

Black Pepper                  2 tablespoons

Jeera (Cumin)                2 teaspoons

Garlic (Optional)           4 cloves

For Tempering

Oil                                1 teaspoon

Ghee                            1 teaspoon

Mustard                      1 teaspoon

Ginger                        Half inch, grated or chopped.

Green Chilli                1 no.

METHOD

Cook tur dal in pressure cooker for 5 whistles. {I use 4 measure of water for the dal so that it gets soft. Ex: 1 measure dal : 4 measures water}

Puree the tomatoes.

Heat oil & ghee in a pan/ kadai. Add in mustard. Once it crackles, add the chilli & ginger. Saute for a minute.

Add the ground powder and saute for a minute.

Add tomato puree. Stir for a couple of minutes.

Pour in the tur dal water. Mix in the salt. Cover & cook in low flame for about 5 minutes.

After 5 minutes, add tur dal (that you strained earlier) and 3/4th cup of water. Give it a slight mix.

Switch to high flame. The rasam will start to foam up on top.

When it starts to boil, add curry & corriander leaves and switch off.

Tasty rasam ready 😋!!!