Monday, November 30, 2009

TOMATO RASAM


Usually on sunday afternoon we indulge ourselfs without keeping an eye on calories...So for dinner we prefer something light thats when I make rasam and have our dinner with just rasam and some thoran..
Ingredients
Tomato -5
Toor dhal- less than 1/4 cup
garlic - 5-6 pods
redchilly powder- 1/2 tsp
turmeric powder- 1/4 tsp
pepper powder - 1/4 tsp
coriander leaves
curry leaves
cumin seeds
asafoetida- pinch
Preparation
Cook toor dhal in a pressure cooker by adding more water .Take the stock and add little of cooked dhal to the stock.
In saucepan add oil and add cumin seeds and crushed garlic and stir for few seconds. Add chopped tomatoes , redchilly powder,tumeric powder,pepper powder,salt and stir for few mintes. Add toor dhal stock and cook for 20 minutes.
In a pan take some oil sputter mustard seeds,add curry leaves and a pinch of asafoetida.Stir for few seconds. Add this to rasam.

Garnish rasam with chopped coriander leaves.



17 comments:

Sushma Mallya said...

i love hot rasam with rice and padad, perfect and really a comfort food...looks delicious

Priya said...

COmforting food..looks yum!

kothiyavunu said...

Comforting and yum. we had it for dinner last night. comfortable food . Urs look so colorful and delicious dear.

preethvijay said...

perfect rasam for this weather. Looks so lovely...

Rohini said...

Perfect comfort on any day!! Looks so appetizing!

Kitchen Flavours said...

I have this in my draft....learnt to make this recently...now became an favourite comfort food....look yum...

Sarah Naveen said...

Simply delicious..

vineetha said...

Hi all,
Thank you all for stopping by and for the grt encouragement that u have been me through your sweet comments :)

Sreelekha Sumesh said...

Hi Vineetha..Thanku so much for visiting my blog and ur sweet comments.Rasam looks so delicious!!

Dolly said...

Love Rasam. Its truly a comfort food with rice and pappad. My kids drink it like Tomato soup. I just made it b4 thanksgiving. Sometimes my Son will eat his Parathas or Phulkas with Rasam...That explains his North(me)and South(hubby)roots.

Padhu said...

Hot rasam.Nice and comforting .Do drop by http://padhuskitchen.blogspot.com/

Sarah Naveen said...

Oh vineetha..so sad to hear that urs dint turn out well.
did you use fresh or frozen mushrooms?
Abt the brown color, depends on the chilli powder,and dont fry the chillipowder.you need to add water before it gets fried.otherwise it ll be brown.If you want the gravy to be thick , you need to simmer more time gal,dont hurry be patient..dont add more than 1/2 cup water for 2 cups mushroom ;)..the ratio is important here..
Anyways mine always comes out like this...better luck next time :)

Malar Gandhi said...

First time here, nice to discover ur space...rasam looks very comforting.

I liked ur...chicken tandoori, nei payasam and much more. Everything looks too good.

Sarah Naveen said...

OO OO...
thats really bad !!!! I dont know abt the difference in mushrooms...
when u simmer for the gravy to thick , u should uncover it,otherwise the liquid wont b evaporated..
chilappo njan undakkiyale anagne varuvullayirikkum...hahahhahaha...Just kidding gal...

Gulmohar said...

delicious..I love rasam..Looks great :-)

vineetha said...
This comment has been removed by the author.
vineetha said...

Thank u all for ur lovely comments

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