Thursday, 13 April 2017

Tomato Rasam Recipe | Easy Quick Rasam Recipe

Thakkali Charu , Rasam Recipe

Rasam is originated in south india which is made predominantly from tamarind pulp, cumin and pepper.It is adopted all over india and has lot of variations and innovations. Rasam in tamil means "Juice". Its also called Saaru in Kannada, rasam in malayalam, Charu and Pulusu in Telugu. 
Its part of daily lunch in south india, its good to increase appetite and sooth the throat. When someone is down with cold or fever first thing we give them for lunch is Rasam as it has medicinal property which soothes your throat and increases the taste in your mouth

Rasam plays a primary role in promoting digestion and intestinal health. The black pepper added in rasam along with other spices has many health benefits. Pepper is a rich source of manganese, iron, potassium, vitamin-C, vitamin K, and dietary fibre. It ensures more acid is produced in stomach to help digest food and prevent acidity, constipation,indigestion, gas and helps burn fat. What if i say, this healthy dish is very easy to make and will not take more than 10 mins. Include this in your daily diet and get benefited.


Tomato Rasam  | Easy Quick Rasam

Recipe Cuisine: Tamil Nadu |  Recipe Category: Rasam
Prep Time:  10 minutes   |  Cook time: 10 minutes    |  Serves: 4

TOMATO – 1 LARGE NO
TAMARIND  – GOOSBERY SIZE
RASAM POWDER – 1 TBLSP
TURMERIC POWDER - 1/4 TSP
CUMIN/JEERA POWDER(OPTIONAL) – 1/4 TSP
PEPPER POWDER(OPTIONAL) – 1/4 TSP
GARLIC(OPTIONAL) - 2 (MEDIUM SIZE) CRUSHED
CORIANDER STEMS - FEW 
 SALT – TO TASTE

TEMPERING
OIL – 1 TSP
MUSTARD – ½ TSP
RED CHILLI - 1 LONG OR 2 MEDIUM NOS
ASAFOEDITA – ½ TSP
CURRY LEAVES - FEW
         

METHOD OF PREPARATION:

1. Chop the tomatoes and take tamarind extract from a gooseberry size tamarind. You can use coriander stems instead of leaves which will give very good aroma and taste

Thakkali Charu , Rasam Recipe

2. Heat oil in pan and add chopped tomatoes, once the tomatoes becomes mushy add the tamarind water.


Thakkali charu , Rasam recipe
 
3. Add turmeric and rasam powder to the tamarind water. You can add more water to the mixture if you think its less. If you have doubt whether rasam powder will dissolve without forming lumps dissolve it in water and then pour it to the tamarind water.
Thakkali Charu , Rasam

4. Allow the mixture to boil and when it starts frothing the rasam is done.


Thakkali Charu , Rasam

5. Add Coriander stems, crushed garlic(optional), Jeera and pepper powder to the rasam stir well and switch off the flame.
Thakkali Charu , Rasam

6. Take another pan heat oil and temper the items given under tempering and add it to the rasam. Now your rasam is ready to be served with rice combined with Brinjal Gravy, Pachadi

Thakkali Charu , Rasam

Note :
  • Adding jeera and pepper powder is optional as your rasam powder will also have it. But adding it gives nice aroma and pepper is good for health, you can add pepper more when someone has cold.
  • Adding the crushed garlic at last gives a very nice aroma, again its optional.
  • If you cook dal, you can add the cooked dal and its water to this rasam which will have a varied excellent taste, as this is quick rasam i didnt add it.
  • Dont overcook rasam as the taste will change.When it boils and becomes frothy you can switch it off.
    

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