SOUPY TOMATO AND LENTIL RASAM
It is appetizing and soothing. Fights colds, fever and sore throats. The best comfort food for one and all. Best food for babies and convalescents. An ambrosia one can survive on forever.The elixir of life! Yes! It is Rasam ! The mildly spicy and tangy broth that no South Indian can live without ! A flavoursome Rasam mashed with soft mushy rice into a porridge like consistency, topped with a spoon of ghee is THE magic food for all Rasam lovers. Soupy Tomato and Lentil Rasam prepared using Tomatoes and Green gram dal serves as an appetizing starter. It tastes delicious when mixed with rice and can be relished as a second course in a South Indian meal. A glass of Rasam acts as a digestive after a heavy meal.
INGREDIENTS
Tomatoes - 5 ( Chopped)
Green gram dal - 1/2 cup
Turmeric powder - 1 pinch
Rasam powder - 1/2 tsp
Asafoetida - 1 pinch
Curry leaves - a few
Pepper and Cumin seeds ( Powdered coarsely) - 1 tsp
Salt - 1 1/4 tsp
METHOD
1. Take washed green gram dal in a vessel and add turmeric powder and 11/2 cups of water.
2. Add chopped tomatoes and Rasam powder in another bowl and add little water.
3. Place the vessels one on top of the other and pressure cook them together until three whistles.
4. When the cooker cools down remove the cooked rasam powder - tomato mixture and blend it in a mixer.
5. Mash the cooked dal and add asafoetida, salt and curry leaves and set it on the stove.
6. Add the blended tomatoes and allow it to boil for two minutes.
7. Pour two glasses of water in a slow stream as it is cooking. ( Add less water if you prefer a thick Soupy Rasam)
8. Top the Rasam with coarsely powdered pepper and cumin seeds.
9. Cook on low flame till the Rasam becomes foamy and switch off flame as soon as it is about to boil over.
Soupy Tomato and Lentil Rasam is ready to be served as a starter.
Mustard seeds spluttered in ghee and chopped coriander leaves can be added as a garnish if you want to serve the Soupy Tomato and Lentil Rasam with rice.
It is appetizing and soothing. Fights colds, fever and sore throats. The best comfort food for one and all. Best food for babies and convalescents. An ambrosia one can survive on forever.The elixir of life! Yes! It is Rasam ! The mildly spicy and tangy broth that no South Indian can live without ! A flavoursome Rasam mashed with soft mushy rice into a porridge like consistency, topped with a spoon of ghee is THE magic food for all Rasam lovers. Soupy Tomato and Lentil Rasam prepared using Tomatoes and Green gram dal serves as an appetizing starter. It tastes delicious when mixed with rice and can be relished as a second course in a South Indian meal. A glass of Rasam acts as a digestive after a heavy meal.
INGREDIENTS
Tomatoes - 5 ( Chopped)
Green gram dal - 1/2 cup
Turmeric powder - 1 pinch
Rasam powder - 1/2 tsp
Asafoetida - 1 pinch
Curry leaves - a few
Pepper and Cumin seeds ( Powdered coarsely) - 1 tsp
Salt - 1 1/4 tsp
METHOD
1. Take washed green gram dal in a vessel and add turmeric powder and 11/2 cups of water.
2. Add chopped tomatoes and Rasam powder in another bowl and add little water.
3. Place the vessels one on top of the other and pressure cook them together until three whistles.
4. When the cooker cools down remove the cooked rasam powder - tomato mixture and blend it in a mixer.
5. Mash the cooked dal and add asafoetida, salt and curry leaves and set it on the stove.
6. Add the blended tomatoes and allow it to boil for two minutes.
7. Pour two glasses of water in a slow stream as it is cooking. ( Add less water if you prefer a thick Soupy Rasam)
9. Cook on low flame till the Rasam becomes foamy and switch off flame as soon as it is about to boil over.
Soupy Tomato and Lentil Rasam is ready to be served as a starter.
Mustard seeds spluttered in ghee and chopped coriander leaves can be added as a garnish if you want to serve the Soupy Tomato and Lentil Rasam with rice.
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