http://www.meenastastemantra.blogspot.in/search/label/Side%20Dish" onmouseover="this.parentNode.stop();" onmouseout="this.parentNode.start();"Side Dish

SIDE DISH

Tomato Rasam

Gokulashtami recipes 2015


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!

Ingredients:
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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About C R Meena

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