Friday, February 28, 2014
S.B.S. TOMATO RASAM
This ' Saute, Blend, Simmer ' Tomato Rasam is my family's favourite, and preparing it is like child's play . The taste and flavour are no less than that of other Rasams cooked with much elaboration.
Red, ripe and juicy tomatoes ( cut into quarters ) - 4
Coriander seeds - 1 tbsp
Split black gram dal - 1 tsp
Pepper - 1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 1 pinch
Red chillies - 2
Garlic - 4 cloves
Asafoetida - 1 pinch
Ghee - 1/2 tsp
Freshly grated coconut - 1 tbsp
Salt - 1 1/2 tsps
Heat ghee and add all the ingredients except the grated coconut, asafoetida, salt and tomatoes. Roast on low flame till the spices emanate a very pleasant aroma and then add asafoetida followed by tomatoes.Cover and cook on low flame till the tomatoes become slightly soft.
Allow to cool and then blend the sauteed ingredients with coconut gratings into a smooth paste. Add salt . Pour one liter of water to the tomato paste in a slow and steady stream.
Cook on low flame till the Rasam becomes foamy and switch off flame when it is about to boil over.
Enjoy the flavoursome Tomato Rasam as it is or with steaming hot rice.