Thursday, September 24, 2009

Tomato Rasam

4 small Tomatoes1 tsp Mustard SeedsGhee
2 tsp Tamarind Paste1 tsp JeeraSalt
1 pinch Hing
3-4 Curry Leaves
2 tsp Rasam Powder
1 tsp Jeera powder
1 pinch Turmeric
1 tsp Jaggery
Fresh Dhania

Grind the tomatoes into a fine paste adding 1/2 cup water.
Blend the tomato paste with the tamarind extract (I use Tamicon) and 8 cups of water.
Add Rasam powder, Jeera powder, Jaggery and Turmeric and bring to a boil.
After it boils for 2-3 minutes, set on simmer for about 10 minutes and let it foam at the rim.
Splutter the mustard seeds in Ghee and add Hing, Curry leaves and Jeera and roast until dark.
Add this tadka to the rasam and switch off the stove.
Season with fresh dhania and serve.

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