Tuesday, December 8, 2009

Thakali Rasam


Roma Tomatoes - 3
Turmeric Powder - half tsp
Salt - to taste
Coriander leaves - a few sprigs, chopped


garlic - 2 to 3 small cloves
green chillies - 1
Dried Red Chilli - 2
Peppercorns - 10
black pepper - 2 tsp
corriander seeds - 2 tsp
Jeera (Cumin seeds) - half tsp
Curry leaves - few


Ghee - 2 tsp
Mustard seeds - quarter tsp
Jeera - 1/4 tsp
Asafoetida - a pinch
Curry leaves - few


1) Cook tomatoes in about a cup of boiling water for about 5 to 6 minutes. Allow to cool, peel and grind in a mixie to a juice. You could strain this if you prefer - i don't. Mix the juice and the boiled water along with turmeric and salt and keep aside.

2) Heat oil + ghee in a pan and season with mustard, jeera, asafoetida (hing), curry leaves, and a broked dried red chilli. When the mustard splutters, add the ground paste and fry for a few minutes.

3) Add the tomato juice and allow to cook on a medium flame until it begins to form a layer of froth on the top and just begins to boil. Don't let this boil for anything more than a minute.

4) Switch off the stove, sprinkle the coriander leaves and cover the pot for atleast 5 minutes or so for the flavours to mingle. Delicious rasam is now ready to drink as is or with rice.

You can also cook half cup of Toor dal / Horse gram ,mash it and add it to make different flavors of rasam .

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