Its all things tomato for my family. And my son Rudra is no better. Tomato rasam is his all time favourite.
There are a number of variations to tomato rasam recipes and this is the one specific to my family, the one I learnt from Rangamma, my peddamma. Dressed in vivid Gadwal sarees, huge moon sized bottu and traditional telangana jewelry, she has to only touch a dish to make it taste like heaven. Here goes:
Ingredients:
2 Large ripe tomatoes - this makes enough rasam for two people.
Masala:
Peppercorns - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Coriander seeds - 1/2 teaspoon
Garlic pods - 4 to 5
Tadka:
Cumin seeds - 3 pinches
Red chillies - 2 long ones
Black gram - 3 pinches
Mustard seeds - 3 pinches
Preparation:
Boil tomatoes with the skins on in three cups of water. Once the pulp starts to seep out of the skins, the tomatoes can be considered done.
Wait till the tomatoes cool down and then squeeze them to extract the juice. Separate skins and other undissolved fibrous content from the liquid with hands. Its better not to use any devices as it affects the flavor.
Put the pot of tomato extract on the stove. Add a small quantity of turmeric, one teaspoon salt, a pebble sized lump of jaggery, a few curry leaves and bring it a boil. Add the pounded masala at this stage.
Leave it to simmer for a couple of minutes and add the tadka. Rasam should not boil for too long or it will lose flavor.
Tomato rasam tastes so amazing, one could have it direct from the pot. I love drinking it from small steel glasses, the ones typically used for serving coffee.
Tomato rasam also tastes good with rice, idly and vada.
There are a number of variations to tomato rasam recipes and this is the one specific to my family, the one I learnt from Rangamma, my peddamma. Dressed in vivid Gadwal sarees, huge moon sized bottu and traditional telangana jewelry, she has to only touch a dish to make it taste like heaven. Here goes:
Ingredients:
2 Large ripe tomatoes - this makes enough rasam for two people.
Masala:
Peppercorns - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Coriander seeds - 1/2 teaspoon
Garlic pods - 4 to 5
Tadka:
Cumin seeds - 3 pinches
Red chillies - 2 long ones
Black gram - 3 pinches
Mustard seeds - 3 pinches
Preparation:
Boil tomatoes with the skins on in three cups of water. Once the pulp starts to seep out of the skins, the tomatoes can be considered done.
Wait till the tomatoes cool down and then squeeze them to extract the juice. Separate skins and other undissolved fibrous content from the liquid with hands. Its better not to use any devices as it affects the flavor.
Put the pot of tomato extract on the stove. Add a small quantity of turmeric, one teaspoon salt, a pebble sized lump of jaggery, a few curry leaves and bring it a boil. Add the pounded masala at this stage.
Leave it to simmer for a couple of minutes and add the tadka. Rasam should not boil for too long or it will lose flavor.
Tomato rasam tastes so amazing, one could have it direct from the pot. I love drinking it from small steel glasses, the ones typically used for serving coffee.
Tomato rasam also tastes good with rice, idly and vada.
To make rasam , rich in proteins instead of adding plain water...rasam can be made with dal boiled water{kandipappu kattu}.Adding a pinch of asafetida to the tadka can enhance the flavour.asafetida{inguva} helps in digestion too.
ReplyDelete