Meena's Taste Mantra

Chiru Keerai Tomato Rasam | Amarnath Leaves Tomato Rasam

Amma loves Chiru Keerai | Amarnath Leaves. Winter is the time when we get fresh green leafy vegetables and as the temperature is gradually soaring, these leafy vegetables are becoming a scarce! So this time when we went to our local market Amma was really excited to get fresh Chiru Keerai and make all the recipes that she loves, to her heart's content!

So the theme of today's Lunch was Chiru Keerai as we relished two wonderful versions of this highly nutritious leafy veggie!

INGREDIENTS

2 tblsp Chiru Keerai | Amarnath Leaves, finely chopped

2 tsp Homemade Rasam Powder

1Tomato, chopped to 1/2" cubes

½ tsp Haldi | Turmeric Powder

1 Chick-pea size Compounded Hing | Asafoetida

1 Lemon size Imli | Tamarind

1 Green Chilli, slit in the center

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 Toor Dal for 4 whistles.
Take the Imli and extract its pulp. Mix it well with half liter of water.
Add chopped Tomato and Chiru Keerai to the Imli water.
Mix green chilli, haldi powder, rasam powder and hing into this Imli water.
Place 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.
Combine this toor dal paste with the boiling imli water and add salt to taste.
Add the remaining water and let the Chiru Keerai 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 Chiru Keerai Tomato Rasam.
Garnish with the finely chopped Fresh Dhania.

We enjoyed Chiru Keerai Tomato Rasam along with Millet Rice, Chiru Keerai Molagootal, Lemon Adrak Mirchi Pickle, Green Moong Sprouts and Roasted Rice Papads.

We have used:
1. Homemade Ghee | Clarified Butter
2. Homemade Rasam Powder
3. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.