Wednesday, June 11, 2014

தக்காளிச் சாறு ரசம் / Tomato Juice Rasam / Thakkali Charu Rasam

I would call this rasam similar to Lemon Rasam .In lemon rasam coarsely powdered pepper / jeera are added towards the end whereas in this recipe we are going to grind them with other ingredients

Ingredients
Part 1 - Pressure cooker
  • Toor dhal - nearly 1/2 cup
  • Methi seeds - little
  • Turmeric - a pinch
  • Oil/ Ghee - a drop
  • Water - to pressure cook
Part 2 - Tomato Juice
  • Tomato - 7
  • Coriander leaves - little
  • Garlic - 4 pods
  • Cumin seeds / jeera - 1 teaspoon
  • Pepper - 1/2 teaspoon
  • Green chilly - 2 nos or more
  • Salt - little for making juice + 1 teaspoon for making rasam

Part 3 - Seasoning and Garnishing
  • Ghee - 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Hing - a pinch
  • Curry leaves - little (optional)
  • Corinader leaves - little
  • Lemon - 1
Method
Step - 1 - Parupu thanni / Dhal water
  • Take toor dhal in a cooker separator / bowl.Put methi seeds, turmeric and a drop of oil to it
  • Pour enough water and pressure cook for 4 whistles
  • Once done take it out and mash the dhal
  • Pour 2 cups of water to the dhal and mix well
Step 2 - Tomato Juice
  • Take the ingredients mentioned under "Part 2" and grind it to a smooth paste without adding water
  • Transfer this to a kadai / vessel.Wash the mixer jar with 1 cup of water and pour it in kadai
  • Add salt and boil it in a medium flame for about 10 minutes till the raw smell goes
Step 3 - Rasam
  • Now pour in the mashed dhal water and cover it with a lid.Cook for about 2 minutes till a froth is seen

  • Add coriander leaves and switch off the stove
  • Sqeeze lemon and mix well
Step 4 - Seasoning
  • Heat ghee in a small iron ladle / kadai and season mustard seeds
  • Put hing, red chilly and curry leaves.Once done drop it into the rasam and mix well

Hot Tomato Rasam is ready.Mix with rice and serve along with Mixed Vegetable curry