Tomato/Thakalli Milagu Rasam is the basic rasam recipe that you can make even without any dal. It's one of the comfortable dish to have when you had cold or sore throat and also it helps in digestion, so it's generally included in any south Indian feast recipe to avoid indigestion. Ingredients used in this recipe like cumin seed, garlic and pepper all are used to treat normal cold, so having it gives immediate relieve from the cold.
Now a days lot of rasam powder are available in market, but i felt that store brought rasam powder have lot of spices, so i hardly used them and i make my own rasam powder mix whenever needed.That's why you get wonderful aroma from the freshly grounded spices. Now let's see how to make rasam.
Procedure
Notes:
Now a days lot of rasam powder are available in market, but i felt that store brought rasam powder have lot of spices, so i hardly used them and i make my own rasam powder mix whenever needed.That's why you get wonderful aroma from the freshly grounded spices. Now let's see how to make rasam.
Tomato Rasam
Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Rasam/Soup | Recipe Cuisine: Indian
Recipe Category: Rasam/Soup | Recipe Cuisine: Indian
Ingredients
Tamarind - small gooseberry size
Tomato - 1 (medium)
Curry leaves & coriander leaves - few
Salt - 1/2 tbsp(approx)
Water - 21/2 cup (approx).
Oil - 1/2 tsp
Mustard & urad dal - 1/2 tsp
To grind
Pepper corns - 2 tsp
Cumin seed - 1 tsp
Garlic pods - 6-7
Procedure
Soak the tamarind in 1 cup of water for 1/2 hr and the extract the tamarind juice and discard the pulp. Grind the ingredients listed under "To grind" to coarse powder.
Heat the oil in the pan, add mustard and urad dal . Once the mustard splutters,add the coarse pepper powder and saute it well for 30 mins. Take care dont burn the mixture.
Immediately add the tamarind juice along with 1 1/2 cup of water and then add chopped tomatoes.
Then add the salt and mix it well . Finally add curry & coriander leaves. Switch off the flame when you see the bubbles on the top.
Tasty Rasam is ready to serve.
Heat the oil in the pan, add mustard and urad dal . Once the mustard splutters,add the coarse pepper powder and saute it well for 30 mins. Take care dont burn the mixture.
Immediately add the tamarind juice along with 1 1/2 cup of water and then add chopped tomatoes.
- Dont boil the rasam, switch off the flame immediately when you see the bubbles on the top.
- If you want, you mashed the tomato and then add. I dont like mashed tomato in rasam , so i prefer this way.
- Adjust the water based on the sourness you want.
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