TOMATO RASAM (EASY VERSION)

TOMATO RASAM



FRESH TOMATOES

• INGRIDIENTS:

• TOMATO-2PIECE

• GARLIC PASTE-1/2 TSP
• GINGER PASTE-1/2 TSP
• KARI PATA-6-8 PIECES
• MUSTARD SEED -1/2TSP
• RASAM POWDER-1/2TSP
• TAMARIND PASTE-1TSP
• GREEN CHILLY-1
• CILANTRO-1/4 CUP
• DESI GHEE -1SMALLTBSP
• DRIED RED PEPPER-1-2 PIECE
• DRIED TOOR DAL(ARHAR DAL)POWDER-3TBSP
 

• METHOD:

• KEEP THE THE TOMATO IN MICROWAVE FOR 1 MINUTE.
• NOW IT BECOMES SOFTER, EASY TO SMASH.
• TAKE A SAUCEPAN, SMASH IN IT BY HAND.
• POUR THE WATER IN IT SO THAT IT CAN EASILY DIP DOWN IN IT
• ADD SALT,TERMERIC POWDER IN IT
• ADD TOOR DAL POWDER
• ADD BLACK PEPPER
• COVER IT WITH LID
• KEEP THE GAS ON MEDIUM HIGH FLAME.
• ALLOW IT BOIL
• KEEP IT STIR BY SPATULA IN THE MEANWHILE.
• AFTER 20 MINUTES ADD TAMARIND PASTE IN IT
• LET IT BOIL FOR 3 MINUTES

• RASAM SEASONING:

• TAKE A FRYING PAN.PUT DESI GHEE IN IT.
• ALLOW IT FOR HOT.
• NOW ADD MUSTARD SEED AND ALLOW IT FOR CRACKLING
• .ADD GINGER GARLIC PASTE,GREEN CHILLI,RED PEPPER,KARI PATTA IN IT.
• AFTER SAUTE ,ADD RASAM POWDER IN IT.
• TURN OFF THE GAS

• LET IT HOT FOR 4 MINUTE.
• NOW ADD ALL THE SEASONING ON THE RASAM
• NOW RASAM IS READY.
• GARNISH IT WITH CORRIENDER/CILANTRO.

• TIPS:

• CAN USE LEMON JUICE IN THE PLACE OF TAMARIND POWDER DUE TO NUTRITION POINT OF VIEW.
• GENERALLY IN ALL SOUTH INDIAN DISHES WE USE REFINED OIL,BUT IN RASAM WE USE DESI GHEE FOR ENHANCING THE TASTE
• CAN USE MASOOR DAL INSTEAD OF ARHAR/TOOR DAL
• CAN USE SAMBHAR POWDER IN PLACE OF RASAM POWDER (SOUTH INDIAN BRAND PREFERRABLY)
•  IN RASAM RECEPIE SHOULD NOT SIEVE THE TOMATO/OR ANY OTHER VEG.