Ingredients :-
- 2 medium size tomatoes
- 6-8 garlic cloves (if you wish to avoid garlic then use 1/4 tsp hing\asafoetida powder)
- 3-5 small green chillies
- cumin
- mustard seeds
- methi\fenugreek seeds
- coriander powder
- chilli powder
- turmeric powder
- 1 tsp pepper corns
- 1 tsp urad dal
- 2-3 spoons cooked dal(optional)
- 2-3 dry red chillies
- 1-2 sprig curry leaves
- 1/2 cup coriander leaves
- 1 cup canned tomato puree
- tamarind ball 1 inch (soaked in warm water)
- 2-3 tsp lime juice
- 1 tsp jaggery (optional)
- 4-5 cups water
- oil
- salt
Rasam
- Heat about 4-5 cups of water and 1 cup tomato puree.
- To this add chopped tomato, 3-4 finely crushed garlic and chopped 3-4 green chillies.
- Crush or powder about 1/2 tsp pepper corns and 1 tsp cumin seeds and add.
- Next add 1+ tsp red chilli powder, 1/2 tsp turmeric, 1 tsp coriander powder.
- Then add cooked dal and tamarid extract.(you may also use 1 cup of cooked dal water if available and reduce 1 cup of plain water).
- Add 1/2 cup chopped coriander leaves, lime juice and jaggery.
- Cover the vessel and let boil until the tomatoes are very tender. I keep it appox for 30-45 mins on medium.
Tadaka
- Heat about 2-3 tsp of oil.
- When heated add red chillies and 1tsp mustard.
- As mustard crackle, add 1 tsp cumin seeds and about 8-10 crushed pepper corns.
- Next add 1 tsp urad dal, 1/2 tsp methi seeds and 2-3 crushed and chopped garlic.
- Then add curry leaves.
- When the garlic turns slightly brown turn off heat and add 2-3 pinch of hing.
- Pour this onto the rasam above, add salt as needed and stir.
