Thursday, December 26, 2013

Tomato dhal rasam / Thakkali paruppu rasam

Rasam is considered to be an important component of south indian meal. The ingrediants used for preparing rasam helps in digesting the food. There are so many varieties of rasam and tomato dhal rasam is the most common one. In my home, there is never ever a day without rasam.



Here goes the recipe:

Tomato - 1
Toor dhal - 2 tablespoon, boiled nicely
Tamarind - 1 small lemon sized ball. Soaked in water for a min of 30 mins.
Rasam powder - 1 tablespoon. (I will upload the recipe for preparing rasam powder soon)
Salt, hing - as required.
Oil - for seasoning
Mustard seeds, Jeera and red chilly - as required.
Curry leaves and Coriander leaves - small amount.

Pre-requisites before starting to cook rasam:

1. Boil the toor dhal to smooth consistency. Add 1 tumbler of water to it and allow the dhal to settle down.
2. Soak the tamarind in water for a minimum of 30 mins. Now extract the juice and drain it nicely and keep it aside.
3. Keep the rasam powder ready.

Method:

Heat oil in a kadai. Add the red chilly, mustard seeds to it. Once the seeds start to splutter, add the Jeera to it. Add a pinch of hing, crushed tomato and curry leaves to it. After a sec, add a pinch of turmeric powder, rasam powder and let this cook for a minute.


Now add the tamarind juice and add required amount of salt and allow it to boil nicely. Once the raw smell of the tamarind is gone, add the dhal water to rasam.



Once the rasam starts to boil, switch off the flame immediately. Add the chopped coriander leaves to it and transfer the rasam to a container.



Tomato paruppu rasam is ready to be served. Tastes best with hot rice and Potato Onion Curry.

Try it and provide your valuable comments :)

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