Now that I have started to cook again after a brief hiatus, my blog posts on cooking should get filled up a bit and my camera skills should improve too. It's funny how I almost forgot how easy and satisfying it is to make mundane recipes. So I have started to record my exploits (ahem) in the kitchen and shall post a few recipes which I feel absolutely obliged to share.
This thakkali rasam or tomato rasam recipe is mummy's, as is virtually most of the recipes I refer to for regular cooking.. What I love about this rasam is it's tangy taste from fresh tomatoes accompanied by the pungent taste of crushed garlic. Oh and how can I forget? I love it because it is so insanely easy to make and needs practically zero oil. One moment there I was boiling the tomatoes and the next moment I found myself seasoning the rasam. It took me probably 15 minutes to make this yummilicious concoction, despite not having a ready-made rasam powder and having to boil and cool the tomatoes.
Try out this recipe today!
Tomato/ Thakkali Rasam
Ingredients:
4-5 ripe tomatoes (preferably nattu thakkali/ country bred ones)
8-10 crushed garlic pods
1 small ball (10gms) tamarind (made into pul)p
A huge fistful of chopped coriander leaves
4 -5 cups - water
Salt to taste (I used rock salt)
Rasam powder:
1 tsp - (heaped) coriander powder
3/4 tsp - red chilli powder
1/4 tsp - turmeric powder
1/4 tsp - cumin powder
1/8 tsp - fenugreek seed powder
1/4 tsp - cumin powder
1/8 tsp - asafoetida powder
Seasoning:
1 tsp - mustard seeds
4 - red chillies
2 sprigs - curry leaves
2 tsp vegetable oil (even less if you can manage it)
Method:
1. Pour a ladle of water in a kadai/ vessel and place the tomatoes in it. Place the vessel on medium heat for 5 minutes or till the tomatoes are soft.
2. When that is getting done, mash the tamarind into a pulp and keep aside. Get the rasam powder ingredients together, chop the coriander leaves and peel and crush the garlic pods.
3. Cool the tomatoes once they are done and remove their skin. Blend to a pulp in a food processor.
4. Heat the same kadai/vessel on medium flame. Bring it to sim flame and add 1 tsp of oil.
5. Gently roast the rasam powder ingredients and add the tamarind pulp to it. After a min or two of boiling, mix in the tomato pulp.
6. Increase the flame to medium and garlic, coriander leaves and water.
7. Adjust the salt and spice and remove from flame after a rolling boil.
8. In a small pan, heat the remaining oil. Add items under 'seasoning' and pour it into the rasam.
9. Serve hot with rice.
I use rock salt for most of my gravies. But the thing to remember about using it, is to be light in your measurement. Very little rock salt gives you the saltiness of regular salt.
This thakkali rasam or tomato rasam recipe is mummy's, as is virtually most of the recipes I refer to for regular cooking.. What I love about this rasam is it's tangy taste from fresh tomatoes accompanied by the pungent taste of crushed garlic. Oh and how can I forget? I love it because it is so insanely easy to make and needs practically zero oil. One moment there I was boiling the tomatoes and the next moment I found myself seasoning the rasam. It took me probably 15 minutes to make this yummilicious concoction, despite not having a ready-made rasam powder and having to boil and cool the tomatoes.
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| Bad photography but yummy rasam. This one was before seasoning. |
Try out this recipe today!
Tomato/ Thakkali Rasam
Ingredients:
4-5 ripe tomatoes (preferably nattu thakkali/ country bred ones)
8-10 crushed garlic pods
1 small ball (10gms) tamarind (made into pul)p
A huge fistful of chopped coriander leaves
4 -5 cups - water
Salt to taste (I used rock salt)
Rasam powder:
1 tsp - (heaped) coriander powder
3/4 tsp - red chilli powder
1/4 tsp - turmeric powder
1/4 tsp - cumin powder
1/8 tsp - fenugreek seed powder
1/4 tsp - cumin powder
1/8 tsp - asafoetida powder
Seasoning:
1 tsp - mustard seeds
4 - red chillies
2 sprigs - curry leaves
2 tsp vegetable oil (even less if you can manage it)
Method:
1. Pour a ladle of water in a kadai/ vessel and place the tomatoes in it. Place the vessel on medium heat for 5 minutes or till the tomatoes are soft.
2. When that is getting done, mash the tamarind into a pulp and keep aside. Get the rasam powder ingredients together, chop the coriander leaves and peel and crush the garlic pods.
3. Cool the tomatoes once they are done and remove their skin. Blend to a pulp in a food processor.
4. Heat the same kadai/vessel on medium flame. Bring it to sim flame and add 1 tsp of oil.
5. Gently roast the rasam powder ingredients and add the tamarind pulp to it. After a min or two of boiling, mix in the tomato pulp.
6. Increase the flame to medium and garlic, coriander leaves and water.
7. Adjust the salt and spice and remove from flame after a rolling boil.
8. In a small pan, heat the remaining oil. Add items under 'seasoning' and pour it into the rasam.
9. Serve hot with rice.
I use rock salt for most of my gravies. But the thing to remember about using it, is to be light in your measurement. Very little rock salt gives you the saltiness of regular salt.
Comments
you in the kitchen?? was everybody ok?? hahhaa just kidding!!