Thursday, October 3, 2013

Simple Tomato Rasam from Amma

Tomatoes                            3
Turmeric powder                        1/8 tsp
Rasam Powder                  1 tsp
Asafetida                             1/8 tsp
Cumin                                   ½ tsp
Salt                                        to taste (I usually add ¼ tsp first. In the end depending on the taste, I add more)
Green chilies                      2
Cilantro                                few leaves
Ghee                          1 tbsp
Cumin                        ½ tsp
Mustard seeds       ½ tsp

·      Slice the tomatoes and chilies into big pieces; add water (say until the tomatoes are fully covered in water), turmeric, salt, cumin, coriander, green chilies and boil.
·      Once the tomatoes soften, mash them with the back of a ladle.
·      Add rasam powder.
·      Continue boiling the rasam until you can see that the level of rasam in the vessel has decreased a little.   Rasam is done!
·      For seasoning, heat ghee and add mustard seed.
·        After the mustard seeds crackle, add cumin.
·      Fry for a few seconds until you can smell cumin.
·      Add to the rasam.

This rasam uses cumin both while cooking and seasoning.

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