February 28, 2012
Day 6 of the blogging marathon with theme ‘Rasam”. Today is another comforting and commonly made rasam. I learnt this after my wedding and was surprised that it had no tamarind because I always associated rasam and tamarind together. Ripe and sour tomatoes are perfect for this rasam. If you feel the tomatoes are not sour enough, add a tsp or 2 of lemon juice at the end.
You could also use the rasam powder
instead of the ground masala. Another variation would be to blanch the tomatoes, mash them and use it instead of chopped tomatoes. Either way this is another tasty rasam and is sure to be a hit. Off to the recipe.
Ingredients – For Masala
Pinch of asafoetida
1 tsp coriander seeds (Dhaniya)
1/2 tsp peppercorns
1 red chilly
1 tsp toor dal (Thuvaram Paruppu)
1/2 tsp cumin seeds (Jeeragam)
Ingredients – Rasam
2 tbsp toor dal cooked
3 tomatoes (1.5 cups chopped)
3 cups water
Curry and coriander leaves
1/2 tsp oil
1/2 tsp mustard seeds
Dry roast asafoetida, coriander seeds, peppercorns, chilly and toor dal.
Allow to cool.
Take in a coffee grinder or blender along with cumin seeds and powder.
Take 3 cups of water and add the tomato pieces.
Bring to a boil.
Add the ground masala.
Add the cooked toor dal.
Simmer for 5 minutes and turn off the stove.
Garnish with curry and coriander leaves.
Heat oil and splutter mustard seeds.
Add the mustard seeds to the rasam.
Tasty tomato rasam ready.