My love for rasam an be entirely attributed to my love for my mom and paatee's thakaali rasam (tomato rasam). To create this delicious brew, you will need:
3 big ripe tomatoes
2 cups of dal water (boil dal in a cooker with excess water, mash the dal and use just the water)
Salt to taste
Peppercorns - 6 or 9
Jeera - 1 tsp
Coarsely powder the pepper and jeera in a mortal-pestle
Mustard seeds - for the tadka
Curry leaves - for the tadka
Ghee - for the tadka
Fresh finely chopped coriander leaves - For garnishing
Boil the tomatoes and peel of the skin. Mash them till you get a nice rich pulp. In a round neck vessel, heat the pulp with a cup of water, salt and powdered pepper+jeera.
Bring it to boil and leave it on for another 2 minutes before adding the dal water. Reduce heat and wait till it starts to either froth or starts to steam. Remove from heat.
Heat ghee. Add mustard seeds, curry leaves and a pinch of pepper powder (optional) and add it to the rasam.
Garnish with coriander leaves and serve hot with rice.
Drool.
3 big ripe tomatoes
2 cups of dal water (boil dal in a cooker with excess water, mash the dal and use just the water)
Salt to taste
Peppercorns - 6 or 9
Jeera - 1 tsp
Coarsely powder the pepper and jeera in a mortal-pestle
Mustard seeds - for the tadka
Curry leaves - for the tadka
Ghee - for the tadka
Fresh finely chopped coriander leaves - For garnishing
Boil the tomatoes and peel of the skin. Mash them till you get a nice rich pulp. In a round neck vessel, heat the pulp with a cup of water, salt and powdered pepper+jeera.
Bring it to boil and leave it on for another 2 minutes before adding the dal water. Reduce heat and wait till it starts to either froth or starts to steam. Remove from heat.
Heat ghee. Add mustard seeds, curry leaves and a pinch of pepper powder (optional) and add it to the rasam.
Garnish with coriander leaves and serve hot with rice.
Drool.
No comments:
Post a Comment