Spicy Tomato Rasam

Rasam is a typical south-indian recipe ~ comforting home-made food. It is a light, soupy gravy. You can have it with rice or just drink it like a soup. Especially with a cold or fever, I find rasam is the most comforting food. It is similar to a sambar (tamarind base) but much thinner in consistency.

Ingredients :

For Rasam Powder -

Coriander seeds (Dhaniya) : 1 tsp
Pepper corn : 1/2 tsp
Dry red chilly : 1
Toor Dal : 1 tsp
Channa Dal : 1 tsp
Urad Dal : 1 tsp
Cumin seeds : 1/2 tsp.
Fenugreek seeds : 1/2 tsp
Asafoetida : a pinch

For Rasam -

Toor Dal : 1 cup
Toamto : 4, big sizes
Water as needed
Salt to taste

For Tempering -

Oil : 1/2 tsp.
Mustard Seeds : 1/2 tsp.
Curry and coriander leaves

Method :

For rasam powder in home : Dry roast all rasam powder ingredients and grind take in a coffee grinder or blender into a powder , It doesn't have to be totally fine, it can be coarse too Store it in an air tight container.

For Rasam : Soak dal for 15 minutes (to reduce cooking time) and pressure cook for 3 whistles.Mash it well and keep it aside. Do not add too much water while cooking dal.

Now take 4-5 cups water in a pan and add tomato pieces and salt, bring to boil.

Add the remaining ingredients including the masala powder and boil for a further 10 minutes.

Break the tomatoes with a spoon.Boil again for 10 minutes.

Then add cooked toor dal and mix well, cook another 5 mins in simmer. Switch off the gas.

Heat oil in a pan add curry leaves and mustard seeds, when seeds are splutter then  add this in rasam.

Garnish with chopped coriander leaves.

Serve hot with plain rice.

Sending this Julie's "EP Series: Herbs & Spices" event, Resh's "Comfort Food " event and Pari's "Only-South Indian"