Rasam is a daily affair at home for dinner on most weekdays. Rasam, a vegetable stir fry with rice and ghee makes a comforting meal and is easy to prepare as well. It is light on the stomach and aids in digestion and hydrates the tummy as well, hence I prefer to make it quite often.
Though there are many varieties of rasam that are made at home. It is easy, a good amount of tomatoes are consumed. This south Indian style tomato rasam .
1 small berry size Tamarind
4 small Tomatoes
1 1/2 – 2 tbsp Toor dal
1/2 tsp turmeric powder
Pinch of asafoetida
Salt to taste
A few leaves of Kari patta
For the rasam masala
(Dry roast & grind)
2 tsp Coriander Seeds
1 tsp ghee
2 tsp toor dal
1 tsp pepper
2 red dry chillis
½ tsp cumin seeds
Soak the Tamarind in 1 and 1/2 cup warm water and extract the juice. Pressure cook the toor daal in 1 and 1/2 cup water and mash to pulp.
Heat the tamarind juice along with 2 tomatoes chopped and 2 tomatoes puréed, salt, haldi, hing and a few leaves of karipatta.
Boil till it starts foaming and raw smell disappears.
Now add the cooked daal and about 3 cups water and bring to boil again. Next add the fresh rasam masala and simmer for 3-4 minutes.
Give tempering of ghee with rai and Kari patta.
Garnish with chopped dhania,..done!