Tomato Rasam !

Hey..time for some spicy & tangy delicious rasam …for the coldest winters….mmm.. yummy… ! This is not so new recipe for many of you…but everybody has their own version …as one of my best friends says…& I can't deny that ..Fact is a Fact :-)

ok…Let's quickly get in to recipe…zoooommm…..

Steamed Rice with Tomato rasam !

Ingredients :

Tomatoes - 3 medium sized 

Water - 2 to 4 cups

Tamarind pulp / juice - 1 to 2 table spoons

Ginger - 1 inch piece chopped / crushed

Garlic cloves - 2 chopped / crushed

Coriander / dhaniya powder - 1 tea spoon

Black pepper powder - 2 tea spoons

Jeera / cumin powder - 1 teaspoon

Turmeric powder - 1 tea spoon

Dry Red chili - 2 

Curry Leaves - 3

Mustard seeds - 1 tea spoon

Oil - 1 table spoon

Chopped coriander leaves - 1 cup

Salt - as per the taste

Preparation :

- Grind the tomatoes & make tomato pulp ( before grinding, I just microwaved the tomatoes for 1 minute..which is totally optional ).

Tomato pulp

- Crush / finely chop the ginger & garlic , don't need to grind them to a fine paste. I hand crushed them.

Crushed ginegr & garlic

-  gently crush the dry red chillis, make sure you don't accidentally rub your eyes with the same hands…

- Now, we are ready to fire up the rasam … are you ready…?! Heat the oil in the sauce pan & slowly add crushed ginger & galic, dry red chilli, mustard seeds, curry leaves and fry them until you feel nice aroma……

- Now add the Tomato pulp to this seasoning & add turmeric powder, dhaniya powder and little salt. Let it cook until you see the water getting slightly separated from the pulp…& bubbling up….

- Now add the tamarind juice ( This time I bought the tomatoes they are not too tangy so I used 2 table spoons of tamarind juice, if you bought nicely ripped tomatoes then you can add just 1 table spoon of tamarind juice. ) & add water and bring it to boil on a medium heat.

- Now add the jeera & black pepper powder. This Jeera and black pepper powder I made at home. which I use for Pepper rasam, will share the recipe soon.

- On a medium heat boil the tomato rasam for 5 to 10 minutes & keep tasting to adjust the salt as per your preference. Once turn off the heat, add the chopped coriander leaves. 

Note : When it comes to the preferences like spicy, hot, salt, sweet, sour…it depends on individual choice. So, please adjust them as per your preference. I try to give you the moderate measures ..but you always can keep a control on the measure of spices as per your choice.

Now..it is time for you to enjoy the hot steamed rice with yummy tangy & spicy tomato rasam with any of your favorite side….we had with picnic aloo on the side..yes..I will share the recipe soon ! Enjoy the food !