It has been very long since i posted here. I wanted to post one of my favorite and it was a rainy day. What other dish will be appropriate other than our very own Rasam....
Hot rice, Rasam with vendaka poriyal are deadly combination. Rasam sadam is my favourite next to vetha kuzhambhu. Nothing can beat hot rasam with vendaka poriyal.
Tomato Rasam
Preparation time: 10 mins |Cooking time: 15 mins | Serves: 2
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Tomato
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2
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Tamarind
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Gooseberry sized
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Thuvar Dhal
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1/4 Cup
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Sambar Podi
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2 Tsp
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Turmeric
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¼ Tsp
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Asafoetida
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Generous pinch
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Curry leaves
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1 sprig
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Coriander leaves
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For garnishing
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Ghee
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1 – 2 Tsp
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Mustard
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½ Tsp
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Salt
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As needed
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Method
1. Soak tamarind in 1 cup of water. Cook thuvar dal and keep aside. Grind One tomato in a mixie and chop another tomato randomly.
2. In a vessel add tomato puree, tamarind water, turmeric, asafoetida, curry leaves,and add an extra cup of water. Bring them to boil.
3. let it boil for few minutes. Now add sambar powder and bring it to boil. Temper rasam with ghee and mustard. Garnish with coriander leaves.
2. In a vessel add tomato puree, tamarind water, turmeric, asafoetida, curry leaves,and add an extra cup of water. Bring them to boil.
3. let it boil for few minutes. Now add sambar powder and bring it to boil. Temper rasam with ghee and mustard. Garnish with coriander leaves.
Serve with hot rice and vendaka poriyal....
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