These tomatoes are terrified and are sweating (I took it out from the fridge) as they are going to be cooked in the same manner tomorrow.
Rasam is a south Indian soup. It is prepared with tamarind juice or tomato, pepper and other spices. (definition - wikipedia).
A typical South Indian Meal will never be complete without rasam. Rasam can be taken as a soup or as an accompaniment for rice. It is very simple to prepare and comes under comfort food. This is very common in my house and I love it with hot steamed rice and any curry. Now to Jeera rasam recipe
Tamarind - very less ( I took only 5 grams)
Tomato - 1 big or 2 small
Sambar powder - 1/2 tsp
Coriander leaves - little
Jeera/ cumin seeds - 1 tsp
Toor Dal - 1/2 tbsp
Curry leaves - 4-5
Red Chillie - 1
Soak the above in a little warm water and grind it coarsely. Keep it aside.
For the seasoning
Ghee - 1 tsp
Mustard - 1/2 tsp
Jeera seeds - 1/ tsp
Curry leaves - little
Soak tamarind in 1 1/2 cups of warm water for 10 minutes and extract its juice. Throw away the pulp.
Take tamarind extract, add salt, chopped tomatoes, sambar powder and curry leaves.
Boil till the raw flavour goes. Keep the gas flame low while cooking rasam.
Then add the grounded paste along with 1 1/2 cups of water .
When it becomes frothy at the top, switch off the flame. Do not boil it.
Heat a tsp of ghee and season with the ingredients for seasoning and pour it over the rasam.
Garnish with finely chopped coriander leaves .
Served with hot steamed rice and curry, it is simply divine.
This recipe will give you approximately 3 cups of rasam.
Meet you all again with an interesting post. Till then it is bye from Padhu of padhuskitchen.