The tangy Tomato Rasam is an all time favourite at home. The combination of Tomato Rasam, Rice and Cabbage Carrot Peas Thoran is simply divine! One needs to experience it personally..
This was our lunch and Amma came up with a unique idea of plating the same...Tomato Rasam as the moat...and a castle of Basmati Rice and Cabbage Carrot Peas Thoran!
INGREDIENTS
2 tsp Homemade Rasam Powder
3 Tomatoes, medium sized
½ tsp Haldi | Turmeric Powder
1 Compounded Hing | Asafoetida,
1 Imli | Tamarind,
2 tblsp Toor Dal
1 ltr Water
To taste Salt
1 tblspn Fresh Dhania | Coriander Leaves, finely chopped
For Tempering:
½ tsp Rai | Mustard Seeds
1 sprig Curry Leaves
1 tspn Homemade Ghee | Clarified Butter
METHOD
- Pressure cook the Toor Dal for 4 whistles.
- Take the Imli and extract its pulp. Mix it well with half liter of water.
- Cut the Tomatoes into 1’ cube size and add them to the Imli water.
- Mix the haldi powder, rasam powder and the hing into this Imli water.
- Place the Imli water vessel on gas.
- When this comes to a boil reduce the flame to medium. Let it boil for 5 to 7 minutes or till the tomatoes cook.
- While the Imli water is boiling, smash gently the cooked toor dal with the back of a spoon and make a smooth paste of it. You may also grind the same in the mixie using water, as required, from the remaining half liter.
- Mix this toor dal paste in the boiling imli water and add salt to taste.
- Add the remaining water and let the Tomato Rasam come to a boil. Switch off the flame.
- In a small pan, heat the ghee and add the rai seeds and curry leaves. Once the tempering is done, pour this onto the Tomato Rasam.
- Garnish with the finely chopped Fresh Dhania.
We have used:
1. Homemade Ghee | Clarified Butter
2. Homemade Rasam Powder
3. Tata Salt Lite
About C R Meena
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