Monday, April 5, 2010

Rasam



Ingredients

  • Tomatoes - 1 big size
  • Tamarind - big gooseberry size
  • Garlic - 5
  • Curry leaves - 1 spring
  • Mustard - 1/4 tsp
  • Pepper corn - 1/4 tsp
  • Cumin - 1/4 tsp
  • Coriander powder -1/4 tsp
  • Oil - 1 tbsp
  • Fenugreek seeds - 2 pinches
  • Red chillies - 2
  • Green chillies - 2 (slitted)
  • Sambhar powder - 2 pinches
  • Hing - 3 pinches
  • Coriander leaves - 2 tbsp (chopped)
  • Salt for taste

Method
  • Boil the tomatoes with salt & sambhar powder.
  • Allow it to cool & mash it completely.
  • Soak tamarind in the hot water & keep aside.
  • Crush the garlic.
  • Make a powder of cumin & pepper.
  • Now filter the tamarind water & mix it with the tomato.
  • Add green chillies & curry leaves in the tamarind water.
  • Add salt & check for the taste.
  • Add more water if needed.
  • Heat oil in the pan & splutter mustard.
  • Add fenugreek seeds, red chilies (use whole & not to halve the red chillies) & wait for it to become dark brown in color.
  • Now pour in the tomato water.
  • Allow it to boil.
  • When the water starts bubbling, add the crushed garlic along with the powdered coriander, cumin & pepper.
  • Allow it to boil for 1 more minute.
  • Sprinkle the chopped coriander leaves & serve it with rice.

Tips for the recipe - Country tomatoes are good for this recipe.

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