How toTomato Rasam
17 steps
What you’ll need
2
Fresh Tomatoes
2 table spoons
Rasam powder
1 tablespoon Turmeric
Seasoning Spices - mustard Seeds / cumin Seeds/ Chana Dal
1.5 table spoons
Oil
1 -2 cups
Toor Dal
2 table spoons
Tamarind concentrate
A pinch
Red Chilly Powder
A block
Jaggery
1/2 Bunch Of Fresh Coriander
1-2 table spoons
Salt
1 tea spoon
Asafoedita Powder
Few
Curry Leaf
Wash the tomatoes and Chop them finely
1
Wash the coriander/cilantro and Chop them
2
Wash the lentils/ Toor Dal
3
Take a pressure cooker, place it on the stove and transfer the washed lentils into it
4
For a cup of lentils/dal - Add two cups of water
5
Add 1 -2 tea spoons of salt and turmeric powder
6
Close the lid and place the whistle on top and scale the flame to high and pressure cook it
7
Make sure you hear 4 whistles and then turn of the heat
8
Take another vessel, add chopped tomatoes, curry leaves, chopped coriander and some tamarind water
9
Add 1 tea spoon of turmeric, salt, chilly powder and a block of jaggery
10
Add a half cup of water and mix well. Scale the flame to high
11
You add two table spoons of Rasam powder
12
Now you add the cooked dal(lentils) to the rasam
13
Add some coriander/cilantro to the bubbling Rasam. You can literally smell the powerful aroma
14
Now take a small pan, add 2 table spoons of oil, a tea spoon each of mustard, cumin, Chana dal
15
Add the Asafoetida to the Tempering in order to amplify the taste and add the this to Rasam as shown
16
Rasam is ready to taste:) you may have it like a soup or you may have it with rice
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