Rasam

 

#rasam #homemade #mtr #ricecombo #hot #spicy 

Ingredients: 5-6 medium size tomatoes, 1 tbsp oil, 1 tsp ginger paste, 2 tsp garlic paste, 20 -25 curry leaves, 2 tsp black pepper powder, 1/2 tbsp MTR Rasam masala, 1 tsp garam masala, 2 tsp turmeric powder, 1 tsp red chilli powder, an inch sized piece of tamarind, salt to taste, 1 tsp asafoetida, 2 tsp mustard seeds, 1-2 dry red chilli

Preparation Time: 20 min, Serves 4 persons

Recipe:

1. Cut the tomatoes in big pieces. In a pressure cooker, add half tbsp oil and heat. To this, add the ginger- garlic paste, dry red chilli, tomatoes and the piece of tamarind. Add water so much to submerge the ingredients in the cooker (roughly 3-4 cups). Pressure cook the same for 2-3 whistles.

2. After the pressure cooker cools down, sieve through the contents in another deep vessel. Press the contents tightly and preferably rub off with a spoon or hand such that only the skin of tomato and tamarind remains at the top. Collect the thick contents at the bottom side of the sieve and add it to the deep vessel. 

3. In another small pan, heat remaining half tbsp of oil. To this, add the mustard seeds followed by asafoetida. Immediately add the curry leaves to this. Now, ensure the gas flame is low and quickly add the spices to this while stirring slightly with your free hand. You need to be quick so as to ensure that the spices do not get burnt. If you are an amateur, it is suggested to turn off the gas after adding the curry leaves. After this, add a spoonful of the sieved through extract and bring it to boil. Add this to the whole extract of tomato. Add salt to taste.

4. Boil the mixture for 2-3 minutes to allow the flavors of spices to mix well. Serve it hot with rice, garnished with freshly chopped coriander!