Tomato Rasam
From lyanthya 16 years agoIngredients
- Toor Daal - 1/4 cup shopping list
- Tamarind - 1 small shopping list
- tomatoes - 3 shopping list
- Green Chile - 2 (broken into 4 pieces) shopping list
- Rasam Powder or Sambar powder - 11/2 tsp. shopping list
- Asafetida - 1/2 tsp. shopping list
- oil - 2 tsp. shopping list
- mustard seeds - 1 tsp. shopping list
- cilantro leaves - 2 tbsp. shopping list
- * curry leaves - 1 sprig shopping list
How to make it
- Boil the dal for 10 minutes. Remove from the pot and mash nicely. Add 2 cups of water to it. Chop the tomatoes into small pieces (You can also grind them. Prepare tamarind water by soaking the tamarind in 2 cups of water and squeezing with hand.
- In a saucepan add the tomatoes, green chilies, tamarind water, asafetida, salt and the rasam/sambar powder. Heat the contents of the pan thoroughly till it boils nicely. The raw smell of tamarind and the sambar powder should disappear. Add the daal water to the pan. Continue heating on low heat till you see small bubbles forming on the top.
- Switch of the heat. Do not let the rasam boil after adding the daal water. Heat oil in frying pan and add mustard to it. Once it stops spluttering add the curry leaves to it. Add this to the rasam and garnish with cilantro leaves. Serve hot with steamed rice .
People Who Like This Dish 1
- tilgidh Blackshear, GA
- angieaugusta Adelaide, Australia
- danadooley Singapore, SG
- lyanthya Glasgow, PA
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The Rating
Reviewed by 3 people-
Wow that's really cool! Your recipe is pretty darned authentic. But we call it dhal rasam over here. This is very good and I'm really pleased that Asian cuisine is getting more and more exposure and fans. Thanks for sharing.
danadooley in Singapore loved it -
Is Asafetida the same as Oleo Gum Resin?
tilgidh in Blackshear loved it
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