Wednesday, November 26, 2008

Tomato Rasam/Thakhali Rasam

Tomato Rasam

This is not just any regular Rasam. The cumin seed and the butter makes it extra special and more flavorful. My friends call it Ganesh Rasam because this is one of his creations.


Tomato - 2 medium sized, cut into cubes
Tamarind water - 2 cups

Sambar Dal [toor dal] cooked-1/2 cup
Turmeric - 1/4 tsp
Rasam Powder - 1 tbs [ you can adjust the amount dependening on your spice level]
Salt - to taste
Hing[asafoteda] - 2 pinch

Corriander leaves (Cilantro) - to garnish 4-5 stems


Soak lemon size tamarind in 2 cups of warm water and squeeze out the juice. Set aside. In a pan add cut tomatoes, tamarind water, turmeric and dal. Cook until the tomatoes are soft. Add rasam powder and salt and bring it to boil. Add the asafoeteda and remove the pan from flame. Add the corriander leaves.

For seasoning:

cumin seeds - 1 tsp
butter/ghee - 1 tbs
red chillies- 1 or 2

In a steel/cast iron pan add the butter/ghee, cumin seeds and
red chillies. When the seeds splutter add this to the rasam and mix well.

Serve Hot.

1 comment:

Anonymous said...

This rasam is our favorite. Dhanya brings it to the temple for us to have during special events. We always look forward to Dhanya's food. She is an excellent Indian cuisine chef!
Sasvati, Santa Cruz, CA