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 - 2Garlic 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.