The tangy Tomato Rasam is an all time favourite at home. The combination of Tomato Rasam, Rice and Cabbage-Carrot Thoran is simply divine! One needs to experience it personally..
This was our lunch and Amma came up with a unique idea of plating the same...Tomato Rasam as the moat...and a castle of Basmati Rice and Cabbage-Carrot Thoran!
2 tsp Rasam Powder (Read here for Recipe)
3 Tomatoes, medium sized
½ tsp Haldi (Turmeric) Powder
1 Chick-pea size Compounded Hing (Asafoetida)
1 Lemon size Imli (Tamarind)
2 tblsp Toor Dal
1 ltr Water
To taste Salt
1 tblspn Fresh Dhania (Coriander) Leaves, finely chopped
For Tempering:
½ tsp Rai (Mustard) Seeds
1 sprig Curry Leaves
1 tspn Ghee (Clarified Butter)
Method:
- Pressure cook the Toor Dal for 4 whistles.
- Take the Imli and extract its pulp. Mix it well with half liter of water.
- Cut the Tomatoes into 1’ cube size and add them to the Imli water.
- Mix the haldi powder, rasam powder and the hing into this Imli water.
- Place the Imli water vessel on gas.
- When this comes to a boil reduce the flame to medium. Let it boil for 5 to 7 minutes or till the tomatoes cook.
- While the Imli water is boiling, smash gently the cooked toor dal with the back of a spoon and make a smooth paste of it. You may also grind the same in the mixie using water, as required, from the remaining half liter.
- Mix this toor dal paste in the boiling imli water and salt to taste.
- Add the remaining water and let the Tomato Rasam come to a boil. Switch off the flame.
- In a small pan, heat the ghee and add the rai seeds and curry leaves. Once the tempering is done, pour this onto the Tomato Rasam.
- Garnish with the finely chopped Fresh Dhania.
Tomato Rasam can be served with cooked rice and dry sabzi like Cabbage Carrot Thoran/ Bean Thoran.
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