Rasam is an essential recipe in South Indian Meals. Though there are so many varieties, each one has a unique taste. The common factor in them is the sourness. The tangy flavor comes from tomatoes or tamarind or lemon or a combination of two. The texture of the rasam depends on the lentils used. You can make it very thin or thick based on your taste.
|Garlic (Crushed)||3 pods|
|Rasam Powder||1 tsp|
|Turmeric Powder||¼ tsp|
|Pepper Powder||1 tsp|
1). Wash the tomatoes and blanch the tomatoes to remove the skin. Put the tomatoes in boiling water, allow it to boil till they shrink and gets a crack in it. Switch off !
2). Allow the boiled tomatoes to cool. Once it cools down, remove the skin of tomatoes and mash the tomatoes(hand squeeze them). Keep it aside.
3). Heat a tsp oil in a pan, add mustard and let it splutter. Then add onions, crushed garlic, green chillies, salt, curry leaves and hing. Saute till onions turns translucent.
4). Add the tomato puree along with a cup of water. Don’t dilute it too much with water. Then add the rasam powder, pepper powder and cook until it comes to a rolling boil. Switch of the stove and garnish with cilantro. Keep the rasam covered to seal in the flavors.
Enjoy the aroma and relish rasam with steamed rice and Poriyal or as a simple soup !
# Do not allow the rasam to boil as it will lose its flavor.
# Ripe and sour tomatoes are perfect for this rasam. If the tomatoes are not sour enough, add a tsp of lemon juice at the end.
# Taste of the rasam purely depends on the freshness and sourness of tomatoes. So adjust the quantity of tomatoes based on the sourness.
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Click here for more :- Rasam Recipes
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