Introduction:
Onasadya (traditional Onam feast) is prominent in the celebrations of Onam, the harvest and state festival of Kerala. It is famous world-wide, because a number of items (preferably vegetarian) are served in the delicious feast. While Sambhar makes a prominent side dish, served with rice, Rasam is another item that is inevitable from the menu. Typically a South Indian dish, Rasam is known for its health benefits, lip-smacking taste and enticing aroma. It is beneficial to the health because of its digestive qualities. In the following lines, we have given an easy recipe of Tomat/ Thakkali Rasam, to let you know how to make it.
Tomato Rasam Recipe
Ingredients
* 3-4 tbsp Red Gram Daal
* 4 large Tomatoes, finely chopped
* 1/2 tsp Garlic Paste
* 1-inch piece of Ginger, finely chopped
* 21/2 cups Water
* 1tsp Garlic, grated
* 1 or 2 Green Chilies, finely chopped
* Coriander Leaves, finely chopped
* Salt, to taste
* chili or pepper powder, to taste.
* 1/2tsp Turmeric Powder
* 1tsp Mustard Seeds
* 1tsp Cumin Seeds
* 1-2 whole dried Red Chili, halved
* A pinch Asafetida
* Few Curry Leaves
* 2 tbsp Oil
Method
* Pick, wash and pressure cook the daal and keep side.
* Heat 2 tablespoon oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida.
* When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies.
* Add salt, chili & turmeric powder and a cup of water.
* Simmer for 5-6 minutes and add the cooked daal and 11/2 cup of water and bring to boil.
* Serve hot garnished with coriander leaves.
Ingredients:
Red Gram Dal 3-4 tbs
Tomatoes (finely chopped) 4 large
Garlic paste 1/2 tsp
Ginger (finely chopped) 1-inch piece
Water 21/2 cups
Garlic grated 1tsp
Green chilies finely chopped 1 or 2
Coriander leaves finely chopped
Salt to taste
Chili or pepper powder to taste
Turmeric powder 1/2tsp
Mustard seeds 1tsp
Cumin seeds 1tsp
Whole dried red chili (halved) 1-2
Asafetida a pinch
Curry leaves few
Oil 2tbsp
Method:
1. Pick, wash and pressure cook the dal and keep side.
2. Heat 2 tbsp. oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida. When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies. Add salt, chili & turmeric powder and a cup of water. Simmer for 5-6 minutes and add the cooked dal and 11/2 cup of water and bring to boil.