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Wednesday, August 15, 2007

Tomato Garlic Rasam

My favourite "Tomato Garlic Rasam" cannot be made much tastier. This is also my husband Radha's most favourite. Steamed rice topped with ghee and this rasam... is heaven..... So here goes the recipe for my tomato Poondu (garlic) rasam.
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You need :
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2 - 3 Tomatoes (medium)
Garlic - 5-6 pods
Onions 2 tsp
Green chillies - 2 slit lengthwise
Coriander leaves to garnish
Rasam powder - 2 tsp
Cooked toor dhal - 2tbsp
Mustard seeds - 1tsp
Cumin seeds (Jeera) - 1tsp
Hing (Asafoetida) -1tsp
Crushed Black Pepper
Tamarind Juice - 2 tsp
Curry leaves - 5-6
Ghee
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Method :

Firstly blanch the tomatoes in 3 glasses of water untill it becomes very soft. Now allow it to cool. Peel off skin and smash well into the same water. Extract only the tomato juice. Try to squeeze out as much juice as possible, mashing the pulp into a paste. Keep the juice- pulp mixture aside.

Heat 3-4 tsp of ghee in a pan, add mustard seeds, cumin seeds, crushed pepper, Hing, green chillies, curry leaves, chopped garlic and onions and fry till soft.

Now add the tomato juice, rasam powder, tamarind pulp and salt. Now add water to this if needed. Add the dhal at last and bring it to boil again.
Finally add chopped coriander and remove from flame.
(I have used an "Eeya chombu" - lead vessel to make this rasam. Rasam is normally made in this utensil to get its authentic smell and taste.But yeah this rasam is so tasty...using any kind of vessel will make it taste divine.. to try and let me know...)

Serve with hot rice and Papad.

3 comments:

Sharmi said...

they say eyam chembu should not be kept on gas right? my grandmom used to make rasam in it. it used to be out of the world.

SHUBHA said...

well u can also cook in eeya chombu sharmi but u need to be very careful . it should be used in low or medium flame and should be left on the gas. You have to keep watching when the rasam boils in the chombu..orelse chances the chombu may melt... it happened once with my mom :P.... anyways many people cook in other vessel and pour the hot rasam in the eeya chombu even that gives the rasam goos smell.

Anonymous said...

LEAD VESSEL??!!! I am not sure if u mean real lead but I hope u know that lead is extremely toxic. I had no idea they made cooking untensils from it but if this is really lead, please get rid of it before u get lead poisoning. Its a serious problem.