Rasam is a comfort food for me since childhood. Easy to prepare, tasty to
savour. There are many variations of rasam. Each place in South India boasts of
it's own variety of rasam. Tomato rasam, tamarind rasam, dal rasam. Just a few
to mention. You name it, we have it. Do give it a try.
Hot rice + Tomato Rasam + Aloo Poriyal = A comforting Maa ke haath ka khanaa
INGREDIENTS:
*Oil- 1 ½ tsp
*Mustard seeds- ¼ tsp
*Curry leaves- 7-8 leaves
*Red chilies- 2-3 (broken into pieces)
*Asafoetida- 1 pinch
*Tomato puree- 3 nos (pureed)
*Salt- to taste
*Red chili powder- ½ tsp
*Coriander leaves- 1 tbsp
Masala paste:
*Pepper corns- 8-10 nos
*Zeera- 1 tsp
*Garlic cloves- 8-10 nos
PROCEDURE:
*Grind the ingredients listed under Masala paste.
*Make it a smooth paste, add a little water to make it chunk-free.
*Puree tomatoes separately.
*Heat oil in a kadhai, add mustard seeds and let it splutter.
*Add curry leaves and the zeera paste.
*Add hing, salt and red chili powder and mix well.
*Fry for 5 secs, stirring continuously.
*Add tomato puree and 1 ½ cups water.
*Adjust the consistency of rasam.
*Rasam is supposed to be watery.
*Allow to simmer till the raw smell of tomatoes go away.
*Serve hot with rice and Aloo poriyal.
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