Padmajha PJ July 27, 2011 22 Comments

Here is another version of the Tomato / thakkali rasam I had posted earlier.This recipe is from Khazana Of Indian Vegetarian Recipes by Sanjeev Kapoor. I love to try out various types of rasams and this one seemed to be worth trying out and it was definitely tasty.


 

I used:

Toor dhal – less than 1/4 cup
Tomato – 2, large ripe ones, roughly chopped
Red chillies- 2
Peppercorns- 1/4 teaspoon
Cumin seeds- 1/2 teaspoon
Ginger- 1″ piece minced
Salt to taste

For tempering :

Oil- 1 teaspoon
Mustard seeds- 1/2 teaspoon
Curry leaves a few
Asafoetida powder- a pinch

Coriander leaves for garnishing

  1. Pressure cook toor dhal with 2 cups of water. Once the pressure releases, drain the dal water and mash the dal and keep aside.
  2. Dry roast red chillies, peppercorns and cumin seeds.
  3. When it cools grind to a fine paste along with ginger using a little water.
  4. In a pan heat the dal water,add salt and bring to boil.
  5. Add the paste and tomato and cook till the tomato is mushy .Simmer.
  6. While it is simmering , heat oil in a small pan and put in the ingredients for tempering..
  7. When it crackles pour into the simmering rasam and boil for a couple of minutes.
  8. Remove from heat and serve garnished with coriander leaves.

 

This can be served as a soup or as an accompaniment with rice.

Check out blogging marathon page to see what my fellow marathoners are cooking this week.

Other rasam recipes in my blog:

Mom’s rasam
MIL’s Instant Rasam
Nellore Rasam
Paasi paruppu rasam Spicy Moong dal rasam
Poondu rasam– Garlic Rasam
Kollu rasam– Horsegram rasam

Bon Appetit…

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22 thoughts on “Tomato Rasam # 2”

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