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Wednesday, December 7, 2011

Tomato/Thakali Rasam

Rasam! No South Indian meal is complete without this pepper hot liquid. Goes awesome with a pinch of lemon pickle trust me.

How to cook Tomato/Thakali Rasam...
Dig out the following:
Tuvar Dal – a hand full
Dhania – 2 tbsp
Red chilli – 1
Black pepper corn – 1 1/2 tbsp
Cumin (jeera) seeds – 1 tsp
Garlic flakes – 2
Tamarind – 1 lemon size (Dont take too much nor too lil)
Tomato – 1
Mustard seeds – 1tsp
Asfotedia (perungayam) – a pinch
Salt – as required
Oil – 1 tsp
Coriander – a handful for garnishing


And do the following:
Soak the tamarind and salt in either normal water or dal water and keep aside.(Dal water is used to give a thickness)
Grind tuvar dal, dhania, red chilli, black pepper corn, cumin seeds, garlic coarsely. (This is the most important part as this is going to give the flavor and aroma to the rasam)
Heat oil in a pan, add mustard seeds and asfotedia (Once again, dont let it burn, keep the flame low, and add mustard only when the oil is hot, or else it wont splutter). When they splutter, add the grind mixture and stir once or twice. Squeeze the tamarind of its juices in the water, crush one tomato in the water. Add this to the pan. 
Switch off flame when it becomes foamy and before it boils. (Don’t let it heat much, once it starts to foam switch off the heat, or else the taste would differ)
Garnish with coriander and serve.
**In case of Lemon rasam, do not add tamarind, crush only tomato. When bringing down from flame squeeze one lemon to it.
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