Kerala Style Tomato Rasam

Its always 'Rasam' which gives completeness to heavy lunch.. Looking for a different rasam recipe??Today's recipe is one such, kerala style tomato rasam.. Spices are freshly ground and then boiled with tamarind juice and smashed tomato.. Usually no seasoning is added to this rasam. Over to the recipe.. 

Recipe For : 2

Preparation Time : 15 minutes

Ingredients:

Tomato                             - 1
Tamarind                          - 2 tsp (Small Gooseberry size)
Toor Dal boiled water      - little
Asafoetida                        - a pinch (hing)
Salt                                   - As required
Water                                - As required
Coconut oil                       - 1 tbsp
Curry Leaves                    - few
Coriander Leaves              - few

To Grind :

Dry Red Chili       - 2
Garlic Pods           - 2
Cumin Seeds         - 1/4 tsp (Seeragam)
Black Pepper         - 6 to 8
Coriander Seeds    - 1/2 tsp (Malli)

Procedure:

• Smash tomato. Extract juice from tamarind. Dry roast dry chili in a pan and take it out. Grind  coarsely roasted dry red chili, coriander seeds, cumin seeds, garlic pods and black pepper together adding very little water. 
• Heat coconut oil in a pan. Add curry leaves to it. When they splutter add ground masala to it. Saute till raw flavor goes off and after that add smashed tomato.
• After tomato gets cooked, add toor dal boiled water, tamarind extract, salt, asafoetida and enough water to the pan.
• Cook in a medium flame covered with a lid. When the rasam starts to boil, switch it off. Add coriander leaves to it.
• Enjoy with hot steaming rice and Poriyal of your choice.

Mysore Rasam

Mysore Rasam

Mysore Rasam is another authentic recipe.. The recipe is very much aromatic because of the addition of roasted spices and coconut. A must try recipe.. 

Its very easy to prepare too. Just take some boiled toor dal along with water when you are preparing sambar. Roast and grind spices. Boil everything together along with tamarind extract.  Give this rasam a try, instead of usual rasam..Recipe follows...

Ingredients: (Recipe For 2)

Toor Dal                  - 1/4 cup

Tamarind                 - a lemon size ball

Tomato                    - 1 (medium size)

Green Chilli            - 1

Salt                          - As required

Turmeric Powder    - 1/4 tsp

Jaggery                    - 1 tsp (Vellam)

Water                       - As required

Coriander Leaves    - few

To Roast And Grind:

Red Chilli                - 1

Coriander Seeds      - 1 tsp (Malli)

Pepper                     - 1 tsp (Milagu)

Cumin Seeds           - 1/2 tsp (Seeragam)

Channa Dal             - 1/2 tsp (Kadalai Parupu)

Grated Coconut       - 2 tbsp

Curry Leaves           - few

For Seasoning:

Mustard Seeds        - 1 tsp

Urad Dal                 - 1 tsp

Grated Coconut      - 1 tbsp

Asafoetida              - a pinch

Curry Leaves         - few

Procedure:

• Cook well Toor dal with turmeric powder, asafoetida and little gingely oil.
• Dry roast everything under 'To Roasst And Grind' and powder it.
• Take a sauce pan. Add chopped tomato, green chilli, coriander leaves and 1 cup of water and let it boil.
• When it starts boiling, reduce the flame and add ground powder and turmeric powder.
• After five minutes, add cooked dal along with its water.. Add another cup of water..
• Keep on stirring in between.. Switch off the flame in another ten minutes. . add enough salt.
• Do the seasoning and add it to the rasam..
• Serve it hot with rice and curry of your choice.

Lemon Rasam

Lemon Rasam

Some may be advised by doctors. not to have Rasam because of tamarind... This Lemon rasam will help in that case.. yes!! Its a no tamarind rasam.. 

Rasam originally means soup.. This rasam means it.. Its slowly cooked with tomato ,dal and added spices... You will find this rasam tasting refreshing and extra-ordinary than that of usual  tamarind rasam.. Here goes the recipe!!

 

Ingredients: (Recipe For 2)

Lemon juice              - 2 tbsp

Toor Dal                    - 1/4 cup

Tomato                      - 1

Green Chilli               - 1

Asafoetida                  - a pinch

Rasam Powder           - 1 tsp

Turmeric Powder       - 1/4 tsp

Salt                             - As required

Coriander Leaves      - few

Curry Leaves             - few

Oil                              - As required

For Seasoning:

Mustard Seeds           - 1 tsp

Cumin Seeds              - 1 tsp  (Seeragam)

Red Chilli                   - 1

Procedure:

• Cook well Toor dal with turmeric powder, asafoetida and little gingely oil.
• Take a sauce pan. Add chopped tomato, green chilli, coriander leaves and curry leaves to it. Add 1 cup of water and let it boil.
• When it starts boiling, reduce the flame and add rasam powder and turmeric powder.
• After five minutes, add cooked dal along with its water.. Add another cup of water..
• Keep on stirring in between.. Switch off the flame in another ten minutes. . add salt and lemon juice.
• Do the seasoning and add it to the rasam..
• Serve it hot with rice and curry of your choice.
• I am serving it with dry Aloo-Gobi curry..

Quick Tips:

• You can also add another 1/2 tbsp of lemon juice if you want the rasam to be more sour..
• You can it also season it with Ghee..