Rasam 2 (Tomato Rasam)
| Number of servings: 4 |
 |
This is a variation of the basic Rasam with lot of tomatoes. |
| List of ingredients: | |||
|---|---|---|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| Set (1) | |||
| 1/8 | cup | red gram dhal | |
| 4 | no`s | medium sized tomatoes | |
| 1/2 | of one lemon sized | tamarind | |
| 2 | nos | green chillies | |
| 1 | tsp | rasam powder | |
| 1 | tsp | salt | |
| 1/8 | tsp | turmeric powder | |
| Set (2) | |||
| 1/2 | tsp | mustard seeds | |
| 1/4 | tsp | cumin seeds | |
| 2 | pods | garlic mashed | |
| Set (3) | |||
| 1 | tbsp | curry leaves | |
| 1 | tbsp | chopped coriander leaves | |
| 1/8 | tsp | asafoetida | |
| Cooking procedure |
|---|
| Cook the dhal with tomatoes and turmeric powder.Mash well when cooked. Soak the tamarind and extract the pulp. Mix the dhal,tamrind pulp and the remaining ingredients in Set (1) with 2 cups of water. If the cooked dhal has too much water then reduce the water. This mixture totally should be approximately 4 cups. Bring this to a boil.Switch off when bubbles are seen on top.The rasam should not be overboiled. Heat oil in a kadai and season with the ingredients in Set(2) and pour it over the rasam. Garnish with the ingredients in set (3) Serve hot with plain rice. |
| Storage tips: |
| Rasam should be had fresh. |
| Any additional information: |
| Tamarind can be omitted if sour rasam is not desired. A small piece of jaggery can be added in the end. |
| Other recipes that go well with this one: | Rasam Podi Rasam 1(paruppu rasam) Rasam 3 (Lemon Rasam) Rasam 4 (Pepper Rasam) Rasam 5 (Panir Rasam) Rasam 6 (Mysore Rasam) |
