Tomato Rasam

#TomatoRasam - #ThakkaliRasam : In Tamilian lunch #Rasam is one of the main items prepared with tomato, tamarind and spices. It is basically a tangy & spicy concoction of spices in dhal water. There are many types of rasam like tamarind rasam, lemon rasam,.... Here I am going to present Tomato rasam.

Ingredients :
Tomato ( country variety preferred )     : 2
Madras rasam powder                         : 2 Tsp
Green chilly                                          : 1 or 2
Turmeric powder                                  : a pinch
Salt                                                       : 2 Tsp ( adjust )
Pepper corn                                          : 1/2 Tsp
Cumin seeds                                         : 1/2 Tsp
Garlic cloves                                         : 3
Ginger piece                                         : 1/4 inch piece
Curry leaves                                         : 15 to 20
Coriander leaves to garnish.

To Temper :
Mustard seeds                                       : 1/2 Tsp
Cumin seeds                                          : 1/2 Tsp
Curry leaves                                          : 6
Asafoetida ( Hing )                                : small piece

Method :
Take pepper corn, cumin seeds, garlic cloves, ginger and curry leaves.
Coarsely grind. Now cut tomato into pieces and add to the mixie jar.

Again grind with cut tomatoes to extract juice of tomatoes.

Take Madras rasam powder, turmeric powder, split green chilly and salt in a vessel.

Now pour prepared spicy tomato juice into the vessel.
Wash the mixie jar with a cup of water and add that also to the vessel.
Add another 1/2 cup of water.
Keep on medium heat to boil rasam.
When it started frothing on the surface switch off.

Heat oil in a kadai.
Splutter mustard seeds, then cumin seeds, curryleaves and asafoetida.
Transfer onto rasam. Garnish with coriander leaves when rasam slightly cooled down or just before serving.

Note : If rasam is not tangy add required amount of lemon juice after switching off the stove..





Other rasam recipes you might like to try

rasam

kokum rasam

kollu rasam

lemon rasam

madras rasam powder

Dishes for Lunch

Recipe Index

Carrot Beetroot Poriyal

#CarrotBeetrootPoriyal - #CarrotBeetrootStirFry : #Carrot and #beetroot are widely used taproot vegetables all over the world in cooking. Both are slightly sweet in taste and generally consumed as salads, sweets and in curries. Both take very less time to cook. So can be cooked together to make a tasty recipe. I have taken equal quantity of carrot and beetroot. But final outcome is a tasty #poriyal with beetroot color.

Ingredients :
Carrot grated                               : 1/2 Cup
Beetroot grated                             : 1/2 Cup

Onion chopped                             : 2 Tbsp
Sambar Powder                          : 3/4 Tsp
Coconut scrap                              : 2 Tsp
Coriander leaves to garnish
Salt to taste

To Temper :
Mustard seeds                              : 1/4 TSp
Split black gram [ Urad dhal ]     : 1 Tsp
Oil                                                : 1/2 Tsp

Method :
Keep a Kadai ( wok ) on a stove over medium flame with oil.
Splutter mustard seeds and then add urad dhal.
Reduce the flame to SIM and roast until urad dhal turns golden color.
Then add chopped onion.
Saute for a minute or so.
Now add Sambar Powder  and saute for a very few seconds.

Now add grated carrot and beetroot.
Add salt and mix well.

Close with a lid till both become soft.
Open lid and add coconut scrap.

Mix well and turn off the stove.
Transfer into a serving bowl. Top it with coriander leaves.

A very good side dish for sambar or rasam rice.





You might also like to try

Vazhai thandu paruppu poriyal

Murungaikeerai vazhaithandu poriyal

Banana stem Beetroot poriyal

beetroot puri

Beetroot poriyal

Varieties of Poriyal and spicy curry - Curry Index

Different Dishes for Lunch - Lunch Index

Ideas for Breakfast/Dinner

Recipe Index

Cauliflower Masala Curry

#CauliflowerMasalaCurry : #Cauliflower is a low fat low carbohydrate vegetable. It is rich in fiber, folate and Vitamin C. Cauliflower has many phytochemicals just like cabbage which is beneficial to our health. 
Here we will see a simple but tasty masala curry of cauliflower along with other vegetables.

Ingredients :
Cauliflower florets                                  : 1/2 Cup
Carrot pieces                                          : 1/4 Cup
Green peas                                             : 1/4 Cup
Capsicum pieces                                     : 3 Tbsp

For Masala :
Coconut scrap                                        : 3 Tsp
Cumin seeds                                           : 1/2 TSp
Fennel seeds                                          : 1/2 Tsp
Coriander seeds                                     : 1/4 Tsp
Green chilly                                            : 1 or 2
Garlic cloves                                           : 2
Small onion                                             : 4 to 6
Curry leaves                                           : 20 ( optional )
Coriander leaves                                    : 2 Tbsp ( optional )
Salt                                                        : 2 pinches ( adjust )

To Temper :
Mustard seeds                                        : 1/2 Tsp
Urad Dhal                                               : 1 Tsp
Oil                                                          : 1 Tsp

Method :
If Green peas is fresh one cook with salt till it becomes soft and keep aside.
If Green peas is dried one soak for 4 hours. Then pressure cook for 1 whistle.

Keep aside.

Cook cauliflower and carrot also with required amount of salt. Keep aside.

Grind all the ingredients except onion with little water. After grinding well add onion.
Run the mixie only for a few seconds. Onions should not be ground into a smooth paste.

Keep a kadai on medium flame with a Tsp of oil.
Splutter mustard seeds and then add urad dhal.
When urad dhal turns golden in color add capsicum pieces saute well for 2 to 3 minutes.

Now add all other cooked vegetables.
Saute for a minute.

Add the prepared masala and mix well.

Keep the burner at SIM position.
Stir at regular intervals till water content dries up and the masala fully coated over vegetables.
When the curry is ready transfer into a serving bowl. Garnish with coriander leaves.

This is a very good side dish for rasam rice

and sambar rice.






You might also like to try

Cauliflower Vadai

Potato mochai masala curry

Keerai [ greens ] Vadai

Cauliflower Manchurian

Vazhaipoo vadai

Varieties of Poriyal and spicy curry - Curry Index

Dishes related to Lunch

Ideas for Breakfast and Dinner

Recipe Index