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Tomato Rasam In 10 Minutes Without Dhal

Written By Srimathi Mani on Thursday, February 2, 2012 | 11:33 AM

Rasam a.k.a the juice or nectar is served in the second course of a meal in South India. It is a thin soup that helps digest the food that we eat. It can be served as a soup or over rice / quinoa. If there is a comfort food for me it is rasam. It makes me feel at home and I make it more often than any other Indian food. There are so many different types of rasam's that are prepared, and everyone has a specific way they would love their rasam to taste or be. There are two ways according to me as to how the rasam is made. It is either thin (more liquid and less dhal) or with more dal in it. I always prefer the the less dal kind. This recipe is just being posted for my sister Sowmya. She has been on my back to post it and so today I decided to do just the same. Here is one version that I would love to share.

Oooooooooppppsss! Not so fast. I just could not post on the day I made it because I got the flu. It was terrible. Once I got past it my daughter had it. But both of us have been having rasam with rice and it was very comforting.




Gadgets:

Saucepan
Measuring Cup and Spoons
Kettle
Seasoning Wok.



Ingredients:

Tomato - 2 ( I am taking about a medium size tomato. Use what you have, I have made it with all kinds)
Water - 4 cups
Turmeric - 1/2 tsp
Asafoetida Powder - 2 shakes
Cumin Powder - 1 tsp
Freshly Craked Pepper - 1/2 tsp ( Add more for spice)
Jaggery or Sugar - a pinch
Cumin Seeds - 1 tsp
Garlic - 1 pod or 1/2 powder ( optional)
Salt
Ghee - 1 tsp
Mustard Seeds - 1/2 tsp
Asafoetida - a few shakes
Cilantro - 1 tbsp chopped


Preparation:

1. Pour 4 cups of water into your kettle and allow it to boil.

2. Meanwhile, take the 2 tomatoes and place them in the saucepan. Using your fingers crush the tomatoes into a pulp. You will have the skin of the tomato getting caught in your fingers. Squeeze and remove the
skin. Please do not do it any other way.

3. Add salt, cumin, pepper, turmeric, asafoetida powder to the tomato and mix well.

4. Add hot water and heat the saucepan to medium high and allow the liquid to start to boil. Turn the heat to low at this point. Allow to simmer for 5 minutes or until you see haze of small froth on top of the rasam.

5. Heat the seasoning wok, add asafetida, mustard seeds and cumin seeds. Allow the mustard to pop. Add this to the rasam. Season with cilantro and serve hot over rice or just drink.




6 comments:

  1. Thank you for finally posting this recipe... Will try it tonight and post my comments tomorrow

    ReplyDelete
  2. I too do it the same way,very flavorful n tangy!!
    Erivum Puliyum

    ReplyDelete
  3. I also make same kind of rasam when I have very less time to prepare for my lunch box... This looks wonderful

    Ongoing event CC-Chocolate Fest

    ReplyDelete
  4. Made this rasam this evening. So easy to make and tasted heavenly. will definitely make this more often

    Thanks... it tasted as described

    ReplyDelete
  5. Super comforting and easy breezy rasam..

    ReplyDelete
  6. such an cute click for this yummy rasam..

    ReplyDelete

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