Tuesday, May 3, 2011

tomato rasam

  • 4 medium size ripe tomatoes
  • 1 tbsp tamarind
  • 2tbsp oil
  • 1 tsp mustard
  • 1tsp cumin seeds
  • pinch hing
  • 8 to 10 curry leaves
  • 5 to 6 crushed garlic
  • 4 dry red chillies
  • 2 tsp chilly pwd
  • 3tsp pepper cumin pwd (dry roast 1 1/2 tsp pepper and 1 1/2tsp cumin for few minutes and grind to coarse powder or use ready made rasam pwd)
  • 1 tsp sugar or jaggery
  • salt to taste
  • 2 tbsp coriander leaves chopped
1. In a deep vessel pour 2 cups water, place 4 whole tomatoes and tamarind and cook partially covered on medium heat for 20 minutes or till the skin of the tomatoes starts to peal off

 2. let the mixture cool down,remove the tomato skin and discard it, Blend the tomato along with its water and tamarind . You can also use a mixer.keep aside.
3.Keep a vessel on medium flame,add oil when hot add mustard seeds and cumin seed,when they start spluttering add hing,crushed garlic,curry leaves,dry red chillies,fry for few seconds and then add the pureed tomatoes.
4.add red chilly powder, pepper and cumin powder,salt and sugar.Bring this to a boil and take it of the flame and add the chopped coriander leaves.
5. Serve with rice.

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