Tomato Rasam

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Tomato Rasam 

Preparation Time: 10 minutes.

Cooking Time: 38 minutes.

Serves 4.

For the rasam masala

1 tsp masoor dal (split red lentil)

½ tsp chana dal (split Bengal gram)

1 tsp coriander (dhania) seeds

3 whole dry Kashmiri red chillies, broken into pieces

5 to 6 peppercorns (kalimirch)

⅛ tsp cumin seeds (jeera)

4 to 6 curry leaves (kadi patta)

Other ingredients

2 tbsp toovar (arhar) dal

½ cup fresh tomato pulp

¼ cup tamarind water

¼ tsp turmeric powder (haldi)

Salt to taste

2 tsp coconut oil or any other refined oil

¼ tsp mustard seeds (rai / sarson)

3 to 4 curry leaves (kadi patta)

¼ tsp asafoetida (hing)

2 tbsp chopped coriander (dhania) for the garnish

For the rasam masala

1. Combine all the ingredients in a small non-stick pan, and dry roast on a slow flame for 5 to 7 minutes or till they release flavour, while stirring continuously. Keep aside.

2. Allow it to cool slightly and blend in a mixer to a smooth powder. Keep aside.

How to proceed

1. Combine the toovar dal and 1 cup of water and pressure cook for 4 whistles.

2. Allow the steam to escape before opening the lid. Whisk the dal thoroughly and bring to a boil.

3. Add the tomato pulp, tamarind water, turmeric powder and salt, mix well and simmer for 3 to 4 minutes, while stirring continuously.

4. Add the rasam masala, and 3 cups of water, mix well and simmer for 5 to 7 minutes.

5. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.

6. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.

7. Pour the tempering over the boiling rasam and mix well. Serve hot garnished with the coriander.

Handy tip: Blanch 3 medium tomatoes in hot water, peel and blend in a mixer to get ½ cup of tomato pulp.