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Sunday, August 12, 2012

Tomato Rasam

Onasadya (traditional Onam feast) is prominent in the celebrations of Onam, the harvest and state festival of Kerala. It is famous world-wide, because a number of items (preferably vegetarian) are served in the delicious feast. While Sambhar makes a prominent side dish, served with rice, Rasam is another item that is inevitable from the menu. Typically a South Indian dish, Rasam is known for its health benefits, lip-smacking taste and enticing aroma. It is beneficial to the health because of its digestive qualities. In the following lines, we have given an easy recipe of Tomat/ Thakkali Rasam, to let you know how to make it.

Tomato Rasam Recipe

  • 3-4 tbsp Red Gram Daal
  • 4 large Tomatoes, finely chopped
  • 1/2 tsp Garlic Paste
  • 1-inch piece of Ginger, finely chopped
  • 21/2 cups Water
  • 1tsp Garlic, grated
  • 1 or 2 Green Chilies, finely chopped
  • Coriander Leaves, finely chopped
  • Salt, to taste
  • chili or pepper powder, to taste.
  • 1/2tsp Turmeric Powder
  • 1tsp Mustard Seeds
  • 1tsp Cumin Seeds
  • 1-2 whole dried Red Chili, halved
  • A pinch Asafetida
  • Few Curry Leaves
  • 2 tbsp Oil
  • Pick, wash and pressure cook the daal and keep side.
  • Heat 2 tablespoon oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida.
  • When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies.
  • Add salt, chili & turmeric powder and a cup of water.
  • Simmer for 5-6 minutes and add the cooked daal and 11/2 cup of water and bring to boil.
  • Serve hot garnished with coriander leaves.

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