This easy recipe of the South Indian classic Rasam made with tomatoes, so delicious, comforting and flavourful!
TOMATO RASAM
Ingredients
2 large tomatoes, chopped
½ cup cooked pigeon pea (tuvar dal)
1 tbsp ghee
3 tbsps tamarind water
A pinch of asafoetida
¼ tsp turmeric powder
2 tbsps rasam powder
½ tsp cumin seeds
Salt to taste
2 tbsps freshly chopped coriander leaves
Steamed rice to serve
Tempering
1½ tbsps ghee
1 tsp mustard seeds
½ tsp cumin seeds
1 dried red chilli
¼ tsp asafoetida
7-8 curry leaves
Method
1. Heat a non-stick pan, add tomatoes, ghee, and lightly sauté for 1-2 minutes.
2. Add tamarind pulp and 2 cups water, asafoetida, turmeric powder, rasam powder, cumin seeds, and let the mixture come to a boil for 10 minutes.
3. Take cooked pigeon pea in a bowl and add 1 cup water and mix well. Add this to the boiling mixture, and add another cup of water and mix well. Let it come to a boil and switch the flame off.
4. Add salt and chopped coriander, mix well and take it off the heat.
5. For the tempering, heat ghee in a tempering pan,add mustard seeds,cumin seeds and dried red chilli, hing and curry leaves. Let the seeds change colour.
6. Add the tempering to the prepared rasam. Transfer to a serving bowl and serve hot with steamed rice.
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