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| Tomato/Milagu/Kothamalli(Coriander) Rasam |
Rasam is an essential part of every south Indian meal, there are lots of varieties of Rasam and I just shared one of it (Tomato Rasam). Rasam is perfect for cold weather and rainy days with its aromatic and warming flavors. Rasam is also good for stomach and aids in digestion as well.
Recipe:
For the Rasam Puree:
2-3 medium Tomato(2-3) and a handful of coriander leaves - chop the tomatoes and blend them with coriander leaves to get a smooth puree.
For the Rasam powder mixture (Grind item):
Garlic - 2-3cloves
Coriander seeds - 1 and 1/2 cups
Dried Red Chillies - 1/2 cup
Toor Dal - 1/2 cup
Channa dal (optional)- ¼ cup
Fenugreek seeds / Methi (optional)- ½ tbsp.
Jeera - 1/2 cup
Pepper Corns - 1/2 cup
Curry Leaves a handful
Asafoetida - 1 tsp
Turmeric Powder - 1 tbsp
- Wash curry leaves and dry off the curry leaves before frying it, add few little oil to fry curry leaves.
- Dry roast garlic till it dry burn,
- Dry roast all the ingredients separately, except, turmeric and asafoetida.
- Once all ingredients all well roasted, add it back all together into the pan, turn off the heat and add in asafoetida and stir well.
- let it cool completely.
- Take this ingredient in a blender and blend them into coarsely, add in turmeric powder. and Powder finely.
- Store it in an airtight container and use accordingly.
For the tempering:
2 tbsp oil
1 tsp Mustard seeds
1/4tsp Methi/ Fenugreek seed
1 tsp Urad dal/husked split black gram
1 tsp Cumin seed
a handful Curry leaves
1 or 2 Red Chillies, broken
Rasam powder - 1 tbsp
For the cooking:
1-2 cup Water (adjust accordingly)
salt to taste
1) heat oil and add the mustard seeds.
2) When they start to crackle, add Methi / Fenugreek seed, followed by Urad Dal, Cumin Seeds,a handful Curry Leaves and Dry Chillies Fry for a minute. (don't let it burn).
3) add the Rasam Powder and fry for a minute.
4) now add the Tomato puree, followed by water and salt to taste.
5) Bring to a boil and then simmer for 10-12 min.
