July 24, 2014

simple south indian hot tomato rasam/No dal spicy tomato rasam/indian version of hot tomato soup/step by step pictures


Rasam or charu  is a south indian popular spicy hot dish which prepares with juicy tomatoes and tamarind..Tamarind is the main ingredient which gives tangy taste to rasam and  here in foz mini tamarind pulp packets are available luckily.After sambar, rasam is very popular in indian cuisine where people often likes to serve in homes also even in occasions.Amma also prepares this tomato rasam fluently and after marriage I came to know that rasam is my hubby`s favorite indian dish.I took help of my friend vijetha to prepare this recipe in the beginning days of my cooking and later while talking with amma she also told some tips to make delicious rasam..Iam preapring this recipe from last 6 years and it`s a big hit..With 6 years of experience,I felt bore to eat it,but DH absolutely loves it always.and both MAHAS also joined with pappa..


When I went to buy tamarind pulp packets last 2 months back,I was disappointed on hearing that there was no stock.With dull face came back home and forgotten preparing rasam for 2-3 days,and next day DH asked about rasam.Un expectedly I thought to add lemon juice for tangy taste and it tasted good.You can`t compare it with tamarind but can have it.Is n`t that better choice??instead of stopping totally....I use MTR rasam powder and never tried home made power.But,have plan in mind to make some home made rasam powder,once after finishing this store bought,sure will try it and share it with you all.ihikhik 


Ingredients

tomatoes-3-4 big
green chillies-4-5
tamarind paste-2 tsp (or lemon juice)
dhaniya or coriander powder-1 tsp
rasam powder-1 tsp(must)
cilantro leave chopped -to garnish

TO TEMPER

oil-1 tbsp
mustard seeds -1/2 tsp
cumin-1 tsp
red chili-1 
hing/asafoetida/inguva powder-1/4 tsp
garlic cloves-3 or ginger garlic paste-1 tsp
curry leaves-1 sprig (but i don`t have)


Preparation
1.boil the chopped tomatoes with 1 cup of water until tomatoes turns pulpy for 5 minutes in high flame..turn off and let it cool.
2.Then squeeze tomato rasam by adding few more water to mushy tomatoes. or using potato mashes mash it and strain it. take this rasam into other bowl.
3.in a kadai add oil,cumin,mustard,hing,ginger garlic paste or garlic cloves chopped,turmeric powder,green chili chopped and saute finely.
4.add tomato rasam to this and let it boil.
When it`s boiling in high flame add rasam powder,salt,dhaniya powder and boil for 3-4 minutes in low flame..
5.finally off flame and add cilantro leaves..serve with rice and papad.



I took clicks two times in different days,so one is with cilantro leaves and other day I don`t have in cilantro leaves in hand,.

Its difficult to find green color chili in foz.So,you can see only red colour fresh chili in all my recipes..

Also you can use only dry red chili instead of fresh chili.

Corinader+rasam powder are important for the recipe.



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