Friday, 15 March 2013

Tomato Rasam

Am always fascinated by the restaurant rasam. Especially, the one we get in Tamil restaurants.The way it looks so clear. Plain white rice perfectly blends with the rasam than the Kerala brown rice. I remember in ma hostel, we used to get flavoured rasam of ginger, garlic, pineapple etc. Taste of each one was very much different from the other and I must say it was locked in flavour. I loved to have it with plain rice, extra salt and pappad, especially during ma exam season when I never get time for cooking. To be frank I never bothered to cook. Did I tell you??? During ma PG days I used to cook myself everyday (Except during exam season). A full fledged cooking. Breakfast, lunch, dinner, pudding and so much. I enjoyed doing it or I must say that it was ma only entertainment. I loved going to reliance super market every weekend to get ma veggies, fruits and other grocery to fill ma fridge for the next week's menu. My room was a mini restaurant for ma friends and juniors who never minded to rush in while they were hungry and I loved feeding them.Sigh!!!! Gone are those beautiful days....

Let's come back to rasam. My love for rasam started during ma second standard in ma school when my Dad got transferred to Tamil Nadu. When we were invited for lunch by his colleagues or friends, Rasam always topped their menu and for me it was equal to a glass of water :-p which I loved to sip between ma meals. I have always tried to replicate the clear rasams with different flavour that I have always had. I should admit it was always an utter failure. Recently, Arun have noticed a steady improvement in ma Rasam cooking skill. This time I have prepared a perfect clear tomato rasam :-)

Try maadi :-)


RECIPE FOR TOMATO RASAM :
Ingredients :

  1. Tomato : 4 Nos
  2. Garlic : 10 Cloves
  3. Ginger : 1/2'' Peice
  4. Dry red chilli : 3 Nos
  5. Cumin seeds : 1/4 Tsp
  6. Coriander powder : 1.5 Tsp
  7. Pepper powder : 1 Tsp
  8. Chilli powder : 1/2 Tsp
  9. Lemon juice : Extracted form 1 lemon
  10. Gingelly oil : As required
  11. Salt : To taste
  12. Sugar : A pinch
  13. Asafoetida : A large pinch
  14. Water : 3 + 1/2 Cups
  15. Coriander leaves : To garnish

Method:

  1. Prick tomatoes all over with a fork and boil it in 3 cups of water. Scratch with the fork so that the skin of tomatoes are removed. Keep it aside to cool the tomatoes to room temperature and make a puree of it and strain it.
  2. Strain the water in which tomatoes were boiled and keep it aside.
  3. Crackle cumin seeds in oil.
  4. Crush the red chillies and garlic in a pestle and add it to the oil. Saute well for 3-4 minutes.
  5. Simmer the flame, add coriander powder, chilly powder, pepper powder as per the order and stir well till it is fully soaked in oil and continue stirring for another 2 minutes.
  6. Add tomato puree to the pan and mix well for about 3-4 minutes.
  7. Now add the water. Let it boil well and simmer for 5 minutes.
  8. Adjust the salt.
  9. Add a pinch of sugar to balance the taste.
  10. Strain the broth to get a clear rasam (Only if you like).
  11. Add lemon juice and a large pinch of asafoetida.
  12. Garnish with coriander leaves.


Serve hot with plain rice and pappad!!!!
Have a tasty & simple lunch :-)







NOTES:

  • Add lemon juice only towards the end and do not boil after adding it. It may taste bitter.
  • Addition sugar always enhances the taste and it balances the flavour.




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