The idea of making a blog for iyer-rish samayal came while chatting with my sister this morning; since she lives in the US , it would be helpful for her as well as the young ladies around the globe missing mom’s food and also for those who’d love to try their hands on South Indian cuisine. So am starting off with art of making patti’s(Grandmom) rasam with a few updations for convenience sake. Here goes :
Tomato Rasam Receipe
Tamarind - lemon size
Tomato - 2 nos
Thuvar dhall - 1/4 cup -add one glass of water, a pinch turmeric , a few drops of oil/ghee & microwave for 10 mints ( without lid) or in a pressure cooker for 5 whistles
Take 1&1/2 glass of water & tamarind , microwave on high for 2 minutes or just add hot water to the tamarind and to extract the pulp
To the tamarind pulp add tomato puree , salt , cooked thuvar dhall ( smash with an egg beater preferably) and bring to boil to this add 1 tbspn Rasam Powder and simmer for 5 minutes and season .
Now add a glass of hot water.
1 tablespoon ghee ,
Mustard – ¼ teaspoon
jeera- ¼ teaspoon
fenugreek - a pinch
Asofetida (hing) – a small piece or a pinch
curry leaf - a sprig
chopped Corainder leaves
Switch off the stove and season and add coriander. Voila your very own Tomato Rasam is ready to be served
Chilli (Round)- 1 cup
Coriander - 3 cups
Pepper - handful
Jeera - 2 tbspns
Curry Leaves - 4 to 5 sprigs
Turmeric powder – 1 tspn
Roast the entire contents in a hard bottomed vessel except jeera ,pepper and turmeric( earlier patti used to dry them under the sun) .Grind and Store in an air tight container.
Tips : Add 2 tbspns of cooked dhall ,1 tspn of ghee to the rice before adding the rasam . Yummy.
Try this recipe and give me your comments