Thursday, March 25, 2010


Ripen tomatoes (medium sized)6 (cut into cubes)
Coriander leaves/cilantrohalf bunch
Curry leaves2 strings
Garlic flakes4 (flatten)
Red chilly powder1/2tsp
Saltto taste
Tamarindless than lemon size
Green chillies4
Coriander/dhaniya powder1tbsp
Cumin/jeera powder1/2tbsp
Water2 cups

 For Tempering/Tadka:
Mustard seeds1/2 tsp
Fenugreek seeds1/4tsp
Cumin seeds1/2tsp
Garlic 2 flakes
Red chilles2
Curry leavesfew

    • In a deep sauce pan add 2cups of  water, tomatoes, coriander leaves, curry leaves, garlic, red chilly powder, tamarind, salt, turmeric and green chillies and boil for at least 10-5 Min's until tomatoes are cooked.
    •  Allow it to cool and smash the tomatoes with hand or with lentil/dal masher. Take out the juice as much as possible. Strain the juice and throw out the pulp.
    • Again keep the tomato rasam on heat add 1/2cup water and bring to boil. While boiling add coriander and cumin seeds powder and check salt and spicy. Allow to boil for 3-5mins.
    • Now in separate pan heat ghee and give tempering/tadka and add to tomato rasam.
    • Serve with hot rice along with papads

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