Thursday, January 17, 2008

Tomato rasam


2 teaspoon ghee

½ spoon mustard

½ spoon jeera

Pinch of hing

2 spoon rasam powder

Salt as per taste

Sugar ½ spoon

Pepper powder ¼ spoon

4-5 curry leaves

2 spoon cut coriander/cilantro leaves

2 medium sized tomatoes or 3 small tomatoes finely diced

2.5 cups water

½ spoon tamarind paste


Take a pan, add ghee, add mustard jeera, when splutters add hing half of the curry leaves, and tomatoes

Sauté for a minute add rasam powder, water, salt, tamarind. mix and bring to boil

Add sugar, pepper powder, remaining curry leaves and cilantro, simmer for few minutes serve


if u want different lemony taste use lemon juice instead of tamarind but when using lemon juice add just before serving not while cooking
Instead of fresh tomatoes use canned whole tomatoes they make rasam even more tasty as they are canned when they are extremely ripe
U can even add ½-3/4 spoon of tomato paste to give it a body, it enriches rasam

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