"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Tuesday, April 5, 2016

TOMATO RASAM






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Tomato Rasam is one of my all time favorite sides with plain rice. But there is always someone else who loves this side more than me and right now it is my brother-in-law. He is not much into Indian food and would occasionally eat rice. But every time he hears RASAM at his moms place, he would walk straight to the kitchen grab a plate of rice, other sides and rasam. I am sure my mother-in-law saw this pattern and that is why there is rasam prepared there all the time. She just wants here son to love India dishes like she does. Which parent wouldn't? :)


Previous Recipe: TAPIOCA CHICKEN BALLS

INGREDIENTS


Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 
30-35 mins
Serves: 
5-6



  • Tomato                        - 2 medium
  • Tamarind                      - small lemon                                   sized or to taste
  • Chilly Powder                 - 1/2 tsp
  • Turmeric Powder               - 1/4 tsp
  • Coriander Powder              - 1/2 tsp
  • Asafetida/ Kayam              - 1 pinch
  • Fenugreek Powder              - 1 pinch
  • Green Chilies                 - 2-3 sliced
  • Coriander Leaves (chopped)    - 1/2 tsp
  • Salt to taste
TO CRUSH/ GRIND COARSELY
  • Black Pepper Corns            - 1 tsp
  • Ginger                        - 1/2 inch
  • Garlic                        - 6-9 cloves
  • Cumin Seeds                   - 1/4 tsp
  • Shallots/ Small Red Onions    - 3-4
  • Curry Leaves                  - a few
FOR TEMPERING
  • Oil                           - 2 tsp
  • Dry Red Chilies               - 3-4
  • Curry Leaves                  - a few
  • Mustard Seeds                 - 1/4 tsp
METHOD OF PREPARATION STEP BY STEP


1.Chop tomato and coriander leaves finely. Soak tamarind in warm water and extract its juice. Set aside.
Previous Recipe: TAPIOCA CHICKEN BALLS

2.Grind coarsely in a blender or crush the ingredients mentioned under "to crush or grind coarsely". Set aside.
Previous Recipe: TAPIOCA CHICKEN BALLS

3.Heat oil in a thick bottomed pan over medium heat, splutter mustard seeds. Add dry red chilies. Saute for a minute. Add crushed mixture and saute for few minutes. 
Previous Recipe: TAPIOCA CHICKEN BALLS

Add green chilies, chopped tomatoes and curry leaves.
Previous Recipe: TAPIOCA CHICKEN BALLS

4.Saute well over medium heat until the tomatoes are soft and lightly mashed. Add turmeric powder, asafoetida powder, fenugreek powder, kashmiri chilly powder and coriander powder. Saute until the raw smell of the spices leave.
Previous Recipe: TAPIOCA CHICKEN BALLS

5.Add tamarind extract, salt and enough water. Mix well. Bring it to a boil, then let it simmer for a minute until the gravy lightly thickens. 
Previous Recipe: TAPIOCA CHICKEN BALLS

6.Add chopped coriander leaves and a little pinch of asafoetida and fenugreek powder. Mix well. Remove from heat.
Previous Recipe: TAPIOCA CHICKEN BALLS

SERVE WITH PLAIN RICE AND OTHER SIDES
ENJOY!!!

Hope you like it
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Previous Recipe: TAPIOCA CHICKEN BALLS

Recipe Type: Side Dish
Cuisine: Indian, Kerala
Location: Amma's Kitchen
~LIVE LIFE WITH A LITTLE SPICE~


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